Authentic Chicken and Smoked Sausage Gumbo

• Meat

  • 3 split Chicken breasts, bone in
  • 2 Sausages, smoked

• Produce

  • 3 Bay leaves
  • 1 Bell pepper
  • 5 stalks Celery
  • 5 cloves Garlic
  • 8 oz Okra, frozen
  • 1 can Tomatoes, stewed or diced
  • 1 Yellow onion, (finely diced (approx 1 cup, large

• Canned Goods

  • 2 cartons Chicken stock
  • 1 tbsp Gumbo file

• Condiments

  • 1 tsp Hot sauce

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tbsp Cajun seasoning
  • 1 tsp Cayenne pepper

• Oils & Vinegars

  • 1 1/8 cup Vegetable oil

Found on threeolivesbranch.com

Description

Directions

• Make the roux: Combine the 1 cup of flour and 1 cup of vegetable oil in a small saucepan. Heat over medium-low heat, stirring occasionally, for approximately 30 minutes. You want to turn it off when the mixture gets to the color of milk chocolate as it will continue to cook and darken. Ultimately you want it to be a dark chocolate brown color.
• Add 2 Tbsp of vegetable or olive oil to a large pot. Heat over medium heat. Season both sides of the chicken with salt and pepper. Add the chicken to the oil in the pot and brown on both sides, approximately 5-7 minutes per side. Remove chicken and set aside.
• To the same pot, add the bell pepper, onion, and celery. Cook vegetables for 5 minutes until they begin to soften. Add the garlic and cook an additional 2 minutes.
• Add the chicken, still whole, back to the pot as well as the chicken stock. Turn up the heat to medium-high and cook until the chicken is cooked through.
• Remove the chicken and add the roux, bay leaves, tomatoes, and seasonings. (Be careful when adding the roux as it may bubble or splatter if it is still hot).
• Pull the chicken off of the bones and shred. Discard the bones and add the chicken back to the pot.
• Slice the sausage into coins and add to the pot. Reduce heat to low and cook for 1.5-2 hours.
• In the last half hour, add the frozen okra.
• Season to taste with salt, pepper, and hot sauce. Serve with rice and/or french bread.