Chicken and Sausage Gumbo

I made this for RT’s company party last week. It is delicious, and it makes a lot. This is for 5-6 servings.

Chicken and Sausage Gumbo

First prepare the chicken:

1 1/2 to 2 lbs. chicken (I used boneless chicken breasts and thighs)

1 rib celery, chopped

1 small onion, quartered

2 bay leaves

Combine the chicken, celery, onion and bay leaves. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer for 45 minutes or until chicken is tender. Remove chicken from broth, cool, debone (if needed) and chop. Set the chicken aside. Discard the bay leaves. Save the broth, onion and celery.

Now it’s time to make the gumbo:

1/2 cup vegetable oil

1/2 cup all purpose flour

2 cups diced onion

1 cup chopped celery

6 cups chicken broth

1 pound sliced okra

1/2 pound turkey link sausage, cut into 1/2 inch slices

Hot cooked rice

In a large pan, combine the oil and flour and cook over medium heat, stirring constantly, until the roux is a dark brown. This will take about 15-20 minutes. Stir in the diced onion and chopped celery. Cook for about 10 minutes. Add 6 cups of the reserved broth (including the onion and celery that was cooked earlier with the chicken), the chopped chicken, okra and sausage. Bring to a boil. Then reduce heat and simmer for an hour or longer. Serve over the cooked rice.

This is REALLY delicious gumbo, and by using chicken and turkey sausage, it’s on the healthy side, too.