Thursday, March 27, 2014

Gumbo (Chicken & Sausage)

Make a day ahead of time for best results! This will allow all the flavors to mix together.

Vegetable Oil
4 Chicken Thighs
1 pound of sausage cut into 1/4 inch slices ( I like the conecuh brand)
Zatarains Gumbo Mix (without rice)
1/2 cup chopped celery
1/2 cup of onion
1/2 cup of green peppers
1 tablespoon of minced garlic
1/2 package of frozen okra (this is a must!)
6 Cups of water and 6 Chicken bullion cubes (or you can get 48 ounces of chicken broth)
2 cans of diced tomato
1 can of corn

Heat oil in Dutch oven on medium-high heat. Add chicken and sausage. Cook and stir 8-10 minutes or until brown. Remove chicken and cut off the bone into chunks. Place back into the pot and add chopped vegetables and garlic and stir three minutes until vegetables soften. Add 6 cups of water and bullion cubes or/chicken broth, and gumbo base and tomato cans and corn. Bring to a slow boil, then add okra.  Now simmer for 30 minutes, stirring occasionally. Turn off the heat.
Once cooled, store in fridge. The following day, reheat the gumbo and sprinkle in green onions before serving.

Serve over rice!
(Pictsweet also makes a wonderful vegetable medley that works great for this type of recipe. You can just put in three cups of the frozen veggies and it's the perfect mix, they also make a gumbo helper that has okra, corn, tomatoes and onions!)

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