Chicken and Sausage Gumbo

Spicy and satisfying, this gumbo freezes well - if any is left over! Serve over rice for a traditional treat.

Holly Clegg A Trim & Terrific Louisana Kitchen

Chicken and Sausage Gumbo

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    2/3 cup flour 1 (14 1/2-oz) can stewed tomatoes
    3 onions, chopped 3 to 4 lbs skinless, boneless chicken breasts, cut into pieces
    4 cloves garlic, minced 1/2 tsp dried thyme
    2 green bell peppers, chopped 1/4 tsp red pepper
    2 stalks celery, chopped 1 lb lite sausage
    10 cups water 1 bunch green onions, chopped


    Prep: 1 hour 50 min (110 mins) Total:
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    • 1

      Place flour on baking sheet and bake at 400° for 20 minutes

    • 2

      Stir every 5 minutes

    • 3

      Flour should be very brown

    • 4

      (Works well in toaster oven) Set aside

    • 5

      In large, heavy pot coated with no stick cooking spray, sauté vegetables until tender

    • 6

      Add browned flour (roux), stirring constantly

    • 7

      Gradually add water, tomatoes, and chicken

    • 8

      Bring to boil, lower heat, and simmer for 1 hour

    • 9

      While gumbo is cooking, boil sausage in water in a pot until done

    • 10

      Slice in 1-inch slices and add to gumbo

    • 11

      Cook an additional 20 minutes

    • 12

      Add green onions cooking 10 more minutes

    • 13

      Skim any fat from surface of gumbo

    • 14

      Serve over rice.

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