Chicken and Sausage Gumbo

• Meat

  • 2 Chicken breasts
  • 1 Sausages

• Produce

  • 2 Bay leaves
  • 1 Lrg green pepper
  • 1 Lrg onion

• Canned Goods

  • 4 cup Chicken broth

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 1/3 cup Flour
  • 1 Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Liquids

  • 4 cups Water to taste/preference

• Other

  • 1 Can Ro tel

Found on ashleemarie.com

Description

Ingredients

• 1/3 C Olive Oil
• 1/3 C Flour
• 2-4 Chicken breasts cubed
• 1-2 sausages sliced
• 1 Lrg onion chopped
• 1 Lrg green pepper chopped
• 1 Can Ro Tel
• 4 C chicken broth
• 2 Bay leaves
• 4+ cups water to taste/preference
• Salt, pepper to taste/preference
• Cooked rice

Directions

• In a large pot saute the chicken and sausage together, once cooked pull out and put aside (leaving the drippings)
• Add the oil and flour and cook over medium high, stirring constantly, until its the color of a copper penny (this is your roux)
• Add the onion and green pepper and cook until the vegetables are tender, about 10 mins.
• Add the chicken, sausage, Ro Tel, broth, bay leaves, water and salt and pepper and bring mixture to a simmer with the lid on.
• Turn the heat to low and continue to simmer for a minimum of 20 mins, but the longer you simmer the better the flavor.
• Keep the lid on for long term cooking, if you take the lid off too often you might need to add more water.
• Serve over rice (dont serve the bay leaves)