I wanted to spice things up a bit this week. I didn’t want to give you the obvious spaghetti, pizza, or baked ziti recipes. I am trying to step out of my comfort zone a little, and bring more exciting recipes for both of us. I am so glad I made that decision. I made Chicken and Sausage Gumbo! In honor of Mardi Gras. Ok, just in honor of my hunger for something new. This is so good. Don’t let the amount of ingredients deter you. Start to finish I was in the kitchen maybe 45 minutes. I wasn’t cooking the whole time. There were a lot of breaks. Throw something in…let simmer for 15 minutes (Sweet! Dishes in the dishwasher!) Sometimes saving time in the kitchen means multitasking. Getting the dishes done, or the table set while things are simmering. Making dessert while waiting for dinner. Returning those phone calls or answering emails. I am a multi-tasker extraordinaire!
Chicken and Sausage Gumbo
- ½ cup butter or oil
- ½ cup flour
- 1 bag frozen peppers and onions (or 1 cup diced onion, ½ cup green pepper, ¼ cup red pepper, ¼ cup yellow pepper)
- 4 stalks celery diced
- 8 cups chicken stock
- 1 (8oz can) tomato sauce
- 2 (14oz cans) diced tomatoes
- 2 cups okra cut into 1 inch slices (just buy frozen)
- 1 lb. cooked chicken (diced)
- ½ lb. sausage (Andouille or smoked) diced (I used Mild Italian and it worked great)
- 2 cloves garlic (minced)
- 2 TBSP Cajun Seasoning
- ½ tsp. dried thyme
- 1 bay leaf
- ½ tsp. file powder (on spice isle also called ground sassafras leaves)
- Salt to taste
Don’t be overwhelmed by the amount of ingredients! This is very easy!
Heat butter or oil in a large pot over medium-high heat and add flour. Cook and stir until mixture is the color of an old copper penny; nice and dark.
Add onion, celery and peppers. Cook for several minutes until they begin to sweat and smell great!
Now throw in the chicken, sausage, okra, and all seasonings except for the File’ powder. (*Tip for the Chicken* Go Here to see how to use the leg quarters for the meat and to make your own stock!).
Makes 8 servings maybe a little more!
For seafood gumbo: Use ½ lb. shrimp and ½ lb. scallops in place of chicken. Add during the last 15 minutes of cooking. Use fish stock if available and add 2 tsp. of old bay.