Chicken and sausage gumbo

Lousiana girl that loves to cook. Louisiana

Seasonings used :

Pictsweet seasoning blend .

Onion powder

Garlic powder

Tony Chachere

Kinder’s the blend

Zatarain’s gumbo base

Zatarain’s gumbo file

You can use whatever sausage you prefer , but I will list what I used .

Savoie’s andouille sausage

DD hot sausage

Hillshire polska kiebasa

Hillshire pork sausage

Patton’s hot sausage patties ( roll and make balls to add )

Boneless skinless chicken breasts

Prepare your meats by cutting them . I like to do different sizes to differentiate between the sausages.

Roll your hot sausage balls , put on pan and bake . Check every 10 minutes to pour off access grease ( don’t want that in your gumbo)

Cut chicken breast into cubes, lightly season with your seasonings and place to the side ( we will pan sear before placing into the pot ) .

Okay so now we ready to start cooking . You can do the roux before or after you start cooking your meats .

Take your fresh seasonings or frozen , water and dry seasonings add to a pot and start to boil. As stated you can use your roux mix at this time and start the boiling.

While that is boiling , add your pan seared chicken breast. You want them slightly brown in color .

Sauteed your sausages , drain excess grease and then add to pot . Same with your hot sausage balls .

Let everything boil . Check taste . Add more dry seasonings if needed. After about 10 minutes, . (If you did NOT add your gumbo base in the beginning, mix with water and add to pot . It will start to thicken and brown. Add until you have your desired thickness . Now add in your GUMBO FILE !! Very important step. Let cook, lower heat. Check flavor . Add any seasonings you deem necessary to obtain your desired flavor.

Enjoy !!

SN: You can also make your roux from scratch. To do this you use oil and flour . Pan sear until it is the brown that you like for your roux, add water , stir , add to pot and begin the process .

#cooking #gumbo #soulfood #southernfood #louisiana