The most delicious Chicken and Sausage gumbo you will ever taste! This is a regular dinner in our house. It's just one of those rare meals that everyone in my family loves.
Gumbo has always been a go-to easy dinner for me. It's a one pot meal that always turns out well. I pair it with a big pot of steaming rice, a crusty bread and, of course, Tony Chachere's Original Creole Seasoning.
I love doubling the gumbo recipe and keeping the leftovers in the freezer. It makes my nights so much easier when I can just pull it out, defrost, heat and serve it! We love it and never get tired of it.
It is also really easy to adapt to a gluten free or low carb meal.
Chicken and Sausage Gumbo
1/3 c flour
1/4 olive oil
1/2 c chopped onion
1/2 c chopped bell pepper
1/2 c chopped celery
4 cloves of garlic, minced
1/2 tsp black pepper
1/4 tsp cayenne pepper
14 1/2 oz can chicken broth
1 1/4 c water
1 28 oz can petite diced tomatoes
1 1/2 cups boiled chicken breasts, chopped
1/2 package of kielbasa sausage, sliced
1 1/2 c sliced fresh or frozen okra
2 bay leaves
3 c hot cooked rice
Note: For gluten free gumbo, substitute almond flour for all purpose flour. My son is gluten free so this is what I have done for years and it works perfectly. To make it low carb, substitute almond flour for all purpose flour and omit the rice.
To make the roux, combine flour and oil in a heavy saucepan. Cook over medium high heat, stirring constantly, until the roux turns the color of a copper penny.
Stir in onion, bell pepper, celery, black pepper, cayenne pepper, garlic and bay leaf. Stir for five minutes.
Stir in chicken broth, water, diced tomatoes, chicken, sausage and okra. Bring to boiling, reduce heat, cover and simmer for as little as thirty minutes or for hours. Discard bay leaves before serving. Serve over hot rice or by itself. Sprinkle with Tony Chachere's for an extra kick.