This Cajun-inspired gumbo recipe is served over rice and topped with sliced green onions.
Serve with bottled hot pepper sauce to liven up the dish.
Chicken and sausage gumbo is one of the most satisfying and comfortingsoup recipes.
Credit: Scott Little
A rich roux boosts the beef broth and is the makeup of this classicCajun recipe.
A thin roux will yield a thinner broth, so it’s important to get this nice and thick.
It will also help thicken the broth which is a classic characteristic of chicken and sausage gumbo recipes.
Cook over medium-high heat for 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir constantly for 8 to 10 minutes more or until the roux is dark reddish brown.
Simmer Your Chicken and Sausage Gumbo
Stir in onion, sweet pepper, celery, and garlic.
Cook about 10 minutes or until vegetables are tender, stirring frequently.
Stir in Cajun seasoning.
Stir in broth and 3/4 cup water.
Bring to boiling; reduce heat.
Simmer, covered, for 15 minutes.
Stir in chicken and sausage; heat through.
To serve, ladle gumbo into bowls with rice.
If desired, top each serving with sliced green onion and pass bottled hot pepper sauce.
Makes 6 main-dish servings.
If you’re able to’t find cut okra, buy whole.
Thaw slightly and slice into 1/4-inch pieces.
2,000 calories a day is used for general nutrition advice.
