Do you have one of those “family” comfort food recipes that always seems to hit the spot? We have several, but this one is extra-special. My darling husband makes this one, and its one of our all-time favorite meals.
Make this on a really cold day, it will warm you up inside and out! Serve up a generous helping of gumbo with a big warm yeast or dinner roll to “sop” up the extras. You’ve just found a hug in a bowl. Enjoy the comfort!
{note: Kris is really generous with his seasonings! Everything is *mostly* to-taste}
Kris's Chicken & Sausage Gumbo
For the Roux
- 1 cup flour
- 2/3 cup vegetable oil
For the Gumbo
- 1/2 cup chopped onion (half a large yellow onion)
- 1/2 cup chopped green pepper (1 large green bell pepper)
- 1 1/2 stalks celery, diced
- 2 cloves garlic, minced
- 2 lbs. boneless, skinless chicken thighs, cubed
- 10 cups water
- 1 pkg. smoked sausage (we like Johnsonville’s New Orleans or Andouille)
- 1 tsp salt
- 1 tsp coarse ground black pepper
- 1/4 cup Creole seasoning (we use Tony Chacheres)
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes
- Cooked White Rice
Directions
- Start the roux first. In a large saucepan, combine the flour and oil and cook over medium-low heat for about 20 minutes or until mixture is caramel-colored and thick. Stir constantly to keep from burning.
- Add onion, green pepper, celery, and garlic to the roux. Cook 5 minutes stirring to combine. Add chicken, sausage, water and seasonings to the pot. Bring to a boil. Reduce heat to medium-low, cover and simmer about one hour or until chicken is done and no longer pink. Stir occasionally to keep the gumbo from burning on the bottom. Ladle gumbo over rice and serve with a bakery roll.
We really enjoy this recipe in the autumn and winter months! You can easily substitute the sausage or chicken with some shrimp or even add some okra to change it up.