Name: 'Momma Made Em' Chicken and Sausage Gumbo
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Whole chicken - 1 (3 pound); All-purpose flour - ½ cup; Vegetable oil - ½ cup; Frozen chopped onions - 1 (10 ounce) package; Frozen green bell peppers - 1 (10 ounce) package; Celery, finely chopped - 5 stalks; Cajun seasoning (such as Tony Chachere's), or to taste - 1 tablespoon; Whole bay leaves - 2; Diced tomatoes - 1 (28 ounce) can; Fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced - 1 pound; Frozen sliced okra - 1 (10 ounce) package; Salt and black pepper to taste - 1 (10 ounce) package

'Momma Made Em' Chicken and Sausage Gumbo

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - 'Momma Made Em' Chicken and Sausage Gumbo

1. Whole chicken - 1 (3 pound)

2. All-purpose flour - ½ cup

3. Vegetable oil - ½ cup

4. Frozen chopped onions - 1 (10 ounce) package

5. Frozen green bell peppers - 1 (10 ounce) package

6. Celery, finely chopped - 5 stalks

7. Cajun seasoning (such as Tony Chachere's), or to taste - 1 tablespoon

8. Whole bay leaves - 2

9. Diced tomatoes - 1 (28 ounce) can

10. Fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced - 1 pound

11. Frozen sliced okra - 1 (10 ounce) package

12. Salt and black pepper to taste - 1 (10 ounce) package

How to cook deliciously - 'Momma Made Em' Chicken and Sausage Gumbo

1. Stage

Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.

2. Stage

While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.

3. Stage

As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

4. Stage

Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.