Last week when it started snowing I decided to make Chicken and Sausage Gumbo with all the miscellaneous things I had left over in the fridge from making Cajun Pasta Shrimp Skillet the week prior and some frozen andouille sausage from Shrimp Jambalaya. I also happened to have a few frozen chicken breasts needing to be used up. Colt and I decided we would avoid the grocery store as much as possible the last two weeks, other then a few necessities to use up all the odds and ends we had accumulated.

If you follow me on Facebook you probably saw my post about realizing I had a whole bunch of chocolate chips in my cupboard, and was planning on buying more.. Good thing I looked.. I may also have the same issue with andouille sausage, and a few other things. In my defense I like southern food, and Chocolate Chip Cookies. I like to always have the stuff on hand to whip either up on a whim. My current goal is to become better about writing a grocery list before going to the store like I use to. Hopefully the fridge clean out will make it a little bit easier.

Luckily Chicken and Sausage Gumbo is pretty low key, and I almost always have the staples to make it.  I almost always keeping a package of andouille sausage in the freezer. I highly recommend keeping some on hand to whip up some delicious southern comfort..

You're probably ready for the recipe, so here's how I make Chicken and Sausage Gumbo...

To make the roux: In a heavy duty deep pot over medium heat cook 1/4 cup Butter and 3/4 cup High Heat Cooking Oil like Grape Seed Oil until hot. Slowly sprinkle in 1 cup All-Purpose Flour over the top while whisking. Cook mixture for about 30 minutes while stirring until it becomes a deep dark mahogany, chocolate color. Yes, it's time consuming, and be extra careful the sauce will burn you. It is hot oil. But your effort will pay off.
Tip: If roux starts to smoke remove it from heat until it stops smoking. If roux burns it needs to be discarded and restarted. There is no saving burnt roux and your Gumbo will taste burnt.

Add 1 whole Diced Onion, 5 ribs Diced Celery, 2 whole Diced Bell Pepper, and 6 cloves Minced Garlic. Cook until vegetables are softened.

Stir in 1 pound Sliced Andouille Sausage, and 3 whole Bay Leaves. Stir until combined. I was out of bay leaves and since I was avoiding the store I left them out. It totally tasted ok, but the bay leaves do impart a nice flavor.

Slowly stir in 4 cups Chicken Stock, and 2 cups Water. Add 1 tablespoon Thyme, 1 teaspoon Salt, 1 teaspoon Smoked Paprika, 1/2 teaspoon Granulated Garlic, and 1/4 teaspoon Cayenne Pepper or more to taste.

Add 1 1/2 pounds Diced Chicken Breast, and stir until well combined. Bring to a simmer, reduce heat to low, cover, and cook for 2-3 hours over low heat. Stir occasionally to make sure it doesn't stick to the bottom of the pan. The longer it cooks the better it gets.

Stir in 2 teaspoons File Powder right before serving. I totally forgot even though I had it in the cupboard..

Serve with Cooked Rice. Garnish with sliced Green Onion, and Chopped Parsley.

Chicken and Sausage Gumbo is stick to your bones feel good comfort food!

Yield: 6 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo is the perfect stick to your bones feel good Southern comfort food.

prep time: 35 MINScook time: 3 hourtotal time: 3 hours and 35 mins

ingredients:

Roux

• 1/4 cup Butter
• 3/4 cup High Heat Cooking Oil like Grape Seed Oil
• 1 cup All-Purpose Flour 

Chicken and Sausage Gumbo

• 1 whole Onion, Diced
• 5 ribs Celery, Diced
• 2 whole Bell Pepper, Diced
• 6 cloves Garlic, Minced
• 1 pound Andouille Sausage, Sliced
• 3 whole Bay Leaves
• 4 cups Chicken Stock
• 2 cups Water
• 1 tablespoon Thyme
• 1 teaspoon Salt
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Granulated Garlic
• 1/4 teaspoon Cayenne Pepper or more to taste
• 1 1/2 pounds Chicken Breast, Diced
• 2 teaspoons File Powder (optional)

For Serving

• Cooked Rice
• Sliced Green Onion 
• Chopped Parsley

instructions

Roux

1. In a heavy duty pot add butter and oil. Cook over medium heat until hot and butter is melted.
   
2. Slowly sprinkle flour into oil while whisking. Cook mixture over medium heat for around 30 minutes until a deep, dark mahogany, chocolate color. Stir frequently for even color, and to prevent burning. If roux starts to smoke remove from heat for a few minutes to cool. If the roux burns it needs to be discarded and restarted. Be careful not to burn yourself this mixture is super hot.

Chicken and Sausage Gumbo

1. Stir in onions, celery, bell pepper, and garlic. Cook until softened. Add sausage and bay leaves. Stir until combined.
2. Slowly stir in chicken stock, water, thyme, salt, smoked paprika, granulated garlic, and cayenne pepper. Stir in chicken. Bring to a simmer, reduce heat to low, cover, and cook for 2-3 hours. Stir >occasionally to prevent sticking to the bottom of pan.
3. Stir in 2 tablespoons file powder if desired right before serving.
4. Serve with cooked rice. Garnish with green onions and parsley. 

calories
826

fat (grams)
59

carbs (grams)
29

protein (grams)
43

sugar (grams)
6

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©2018 Serena Bakes Simply From Scratch

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