Chicken & Sausage Gumbo

Chicken & Sausage Gumbo

I don’t know how “traditional” this recipe is, but I know I like it!  This has a medium spice.  If you would like it less spicy, leave out the cayenne pepper.


Chicken & Sausage Gumbo

Ingredients

1 Tablespoon cooking oil (such as vegetable or canola)
1 lb. boneless, skinless chicken breasts, cut into 1” cubes
1 package (6-7 oz.) smoked sausage, cut in half lengthwise, then into ¼” slices
½ teaspoon cayenne pepper
2 Tablespoons butter
1 cup chopped onion (about 1 large or 2 small onions)
1 cup chopped green pepper (about 1 pepper)
2 cloves garlic, minced
2 Tablespoons flour
3 cups beef broth
1 Tablespoon red pepper sauce (such as Frank’s Red Hot or Tabasco)
¼ teaspoon salt
¼ teaspoon pepper
1 package (10-12 oz.) frozen cut okra
1 can diced tomatoes (14-16 oz.)
1 can tomato paste (6 oz.)

Directions

1.  Heat oil in a large pot or Dutch oven over medium heat.  Add the chicken, sausage, and cayenne pepper.  Cook and stir until chicken is cooked through, about 5 minutes.  Remove chicken and sausage from pan; set aside.

2.  Add butter to pan; melt over medium heat.  Add onion, green pepper and garlic.  Cook stirring occasionally for 5 minutes, or until onion is soft and translucent.  Stir in flour.   Cook over medium heat, stirring constantly, for 1 minute; remove from heat.

3.  Stir in remaining ingredients.  Heat to boiling; reduce heat to low.  Stir in reserved chicken & sausage.  Cover and simmer for 30 minutes, stirring occasionally.  Salt & pepper to taste.  Serve with rice.

Makes 6- 1 ½ cup servings

This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

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Chicken & Sausage Gumbo