Chicken & Sausage Gumbo
There’s nothin’ better than a steaming bowl of spicy gumbo. Pre-cooked rotisserie chicken simplifies the process, producing a delicious toasty roux studded with chicken and sausage.
Difficulty: Moderate
Prep: 20 minutes
Cook: 60 minutes
Total: 80 minutes
Serves: 15
Ingredients
2 sticks unsalted butter
1 ½ cups all-purpose flour
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, diced
1 cup celery, diced
8 cups chicken stock
½ lb of Kountry Boys Beef & Pork Sausage, sliced into ½” rounds
1 tbsp creole seasoning
1 tbsp kosher salt
½ tsp black pepper
½ tsp red pepper flakes
½ tsp chili powder
½ tsp dried thyme
½ tsp minced garlic
1 bay leaf
1 rotisserie chicken, shredded
2 cups cooked white rice
Hot sauce, to taste
1 ½ cups all-purpose flour
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, diced
1 cup celery, diced
8 cups chicken stock
½ lb of Kountry Boys Beef & Pork Sausage, sliced into ½” rounds
1 tbsp creole seasoning
1 tbsp kosher salt
½ tsp black pepper
½ tsp red pepper flakes
½ tsp chili powder
½ tsp dried thyme
½ tsp minced garlic
1 bay leaf
1 rotisserie chicken, shredded
2 cups cooked white rice
Hot sauce, to taste
Method
In a large dutch oven, heat butter over medium heat, then add flour and stir continuously for 20 to 30 minutes. The roux should thicken and turn a dark mahogany color when it’s ready.
Add the bell peppers, celery, diced onion and chicken stock, starting with ½ cup and adding more gradually.
Heat a skillet over medium heat. Cook Kountry Boys Beef & Pork Sausage in a hot pan for 3-5 minutes.
Add sausage and seasonings to dutch oven and increase heat to medium-high. Cover and simmer for 30 minutes.
Add the shredded chicken to your pot cook over low heat for 5 to 10 minutes, stirring occasionally.
Remove bay leaf, add hot sauce to taste and serve over fluffy rice.
Add the bell peppers, celery, diced onion and chicken stock, starting with ½ cup and adding more gradually.
Heat a skillet over medium heat. Cook Kountry Boys Beef & Pork Sausage in a hot pan for 3-5 minutes.
Add sausage and seasonings to dutch oven and increase heat to medium-high. Cover and simmer for 30 minutes.
Add the shredded chicken to your pot cook over low heat for 5 to 10 minutes, stirring occasionally.
Remove bay leaf, add hot sauce to taste and serve over fluffy rice.