Chicken Gumbo

Ingredients

• 2 pounds chicken parts, breast and thigh, boneless and skinless, cut into chunks
• 8 tablespoons vegetable oil, divided
• 6 ounces Andouille sausage, cut into chunks
• 4 tablespoons flour
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1 clove garlic, minced
• 2 cups chicken stock
• 1 tablespoon Cajun seasoning mix
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped green onions
• 4 to 6 cups cooked rice

Preparation

1. In large shallow pan or Dutch oven, warm 4 tablespoons vegetable oil. Add chicken and cook over medium heat to brown. Add sausage and sauté with chicken. Remove chicken and sausage from pot, place on plate to cool and set aside.
2. In same pan, warm remaining 4 tablespoons vegetable oil. Add flour and cook over medium low heat until flour is dark brown. Stir in onions, celery and green pepper. Add garlic, stirring continuously. Cook vegetables until soft, about 8 minutes. Return chicken and sausage to pan, continuing to stir. Gradually stir in broth and bring to a boil.
3. Reduce heat to medium-low, cover pan or pot and simmer for one hour. Add Cajun seasoning mix, salt and black pepper. Add green onions and cook additional 10 minutes.
4. Serve Chicken Gumbo over rice.

Serves

Serves 4

Source

National Chicken Council

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