Chicken and Sausage Gumbo

My husband swears this is the BEST gumbo and you can add or delete spice to make it how you prefer. We DUMP in spices to make it super spicy! *This recipe is from Jessie James Decker’s first cookbook. Makes 10 servings*

For the Roux:

1 C flour

salt, to taste

pepper to taste

creole seasoning, to taste

1 C olive oil

In a separate space:

1 Medium yellow onion, chopped

1 C celery, chopped

1 Green Bell Papper, chopped

4 cloves, garlic

2 quarts chicken stock 3 C cooked shredded chicken

1 package sausage, sliced and cooked

cayenne, to taste

3 C frozen sliced okra

3 green onions, chopped

rice, to serve.

Make the roux: in a heavy Dutch oven over medium heat, add the flour and seasoning and pour in the oil, continuously stirring with a wooden spoon until the mixture turns a dark brown.

To the roux, add the onion, celery and bell pepper. Cook until soft. Add the garlic, chicken stock, shredded chicken, sausage, cayenne. Simmer on low heat for at least 2 hours. Add the okra, green onions, and seasonings to taste. Keep on low heat all day until ready to eat. Serve over rice. DEVOUR!!!!! =)

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