Brian Carson
Chef
00:55
Prep
00:45
Cook
01:40
Total Time
Ingredients & Directions
Directions
Chicken & Sausage Gumbo
12 oz
Cajun sausage, cut into 1" slices
1/2 lb
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into 1" cubes
1 tablespoon
Salt
1 tablespoon
Pepper
2 cups
Yellow onion, diced
1 cup
Celery, diced
1 cup
Red bell pepper, diced
8 cloves
Garlic, minced
1 1/2 cups
Okra, sliced
1/4 cup
Jalapeno, chopped (optional)
4 tablespoons
Butter
1/4 cup
All-purpose flour
2-3 cups
Chicken broth
2
Bay leaves
3 cups
Steamed white rice
Chopped Parsley for garnish
- In a large Dutch oven, sear sausage over medium heat for 2-3 minutes.
- If sausage is lean, add 2 tablespoons butter to melt, and raise heat to medium-high.
- Season chicken with salt and pepper, and add to pan to sear cubes on all sides for about 3-5 minutes.
- Add in onion, celery, bell pepper, okra, garlic and jalapenos, cooking for about 4-6 minutes until vegetables are tender.
- Add butter, allowing it to melt into the meat and vegetables; sprinkle the flour over ingredients in pan & stir constantly for about 6-8 minutes until a brown roux develops from butter and flour. (Heat can be reduced to medium if needed to keep roux from burning or sticking.)
- Pour in 2 cups chicken stock and add bay leaves, stirring until it thickens to desired consistency.
- Add additional chicken stock if a thinner consistency is desired.
- Serve over steamed rice (remove bay leaves before serving) and garnish with chopped parsley.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Yield: 4-6
00:55
Prep
00:45
Cook
01:40 Total Time
Ingredients
Directions
Chicken & Sausage Gumbo
12 oz
Cajun sausage, cut into 1" slices
1/2 lb
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into 1" cubes
1 tablespoon
Salt
1 tablespoon
Pepper
2 cups
Yellow onion, diced
1 cup
Celery, diced
1 cup
Red bell pepper, diced
8 cloves
Garlic, minced
1 1/2 cups
Okra, sliced
1/4 cup
Jalapeno, chopped (optional)
4 tablespoons
Butter
1/4 cup
All-purpose flour
2-3 cups
Chicken broth
2
Bay leaves
3 cups
Steamed white rice
Chopped Parsley for garnish
- In a large Dutch oven, sear sausage over medium heat for 2-3 minutes.
- If sausage is lean, add 2 tablespoons butter to melt, and raise heat to medium-high.
- Season chicken with salt and pepper, and add to pan to sear cubes on all sides for about 3-5 minutes.
- Add in onion, celery, bell pepper, okra, garlic and jalapenos, cooking for about 4-6 minutes until vegetables are tender.
- Add butter, allowing it to melt into the meat and vegetables; sprinkle the flour over ingredients in pan & stir constantly for about 6-8 minutes until a brown roux develops from butter and flour. (Heat can be reduced to medium if needed to keep roux from burning or sticking.)
- Pour in 2 cups chicken stock and add bay leaves, stirring until it thickens to desired consistency.
- Add additional chicken stock if a thinner consistency is desired.
- Serve over steamed rice (remove bay leaves before serving) and garnish with chopped parsley.
