Chicken and Sausage Gumbo

 

This dish has the traditional taste of Louisiana gumbo. The essence and flavor of browned roux combined with spices, smoked sausage and chicken,  will fill your kitchen, and make your taste buds beg for more! 

Ingredients:

3 tablespoons cooking oil

3 tablespoons flour

1 onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

1 10-ounce package frozen sliced okra

1 bay leaf

1 1/2 teaspoons dried thyme

1 teaspoon dried oregano

2 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1/4 teaspoon cayenne

1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)

1 quart canned low-sodium chicken broth or homemade stock

1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices

1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces

3/4 cup long-grain rice

Directions:

In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.

Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.

Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice. Enjoy! 

Note: I cook my rice in a rice cooker. 

My crock pot and my rice cooker are two things I could not do without in my kitchen!