Chicken & Sausage Gumbo
Author: Alison
Ingredients
- 4 Chicken Breasts (cooked and shredded)
- 8 cups organic chicken broth or Homemade Chicken Broth
- 3 Bay Leaves
- 1 large bag organic frozen cut okra
- 1 large organic onion diced
- 8 oz Kielbasa Polish Sausage (cubed)
- 1 package Ham Steak (cubed, remove bone) OPTIONAL
- 28 oz Organic Petite Diced tomatoes (optional)
- 1 cup white whole wheat flour {white whole wheat or whole wheat pastry}
- 4 tbsp Gumbo File Powder
- Tony's Original Creole Seasoning (to taste)
- Organic Basmati White Rice (cooked)
- French Bread (from grocer's bakery)
Instructions
- Fry ham and sausage in a large cast iron skillet. Remove from pan, set to the side.
- Sauté onion with fat from sausage and ham.
- Warm chicken broth in large dutch oven, reserving 1 cup of broth to the side.
- Add fresh bay leaves, diced tomatoes and entire bag of okra to pot with broth and bring to a boil.
- Reduce to simmer. Add shredded chicken, onion, ham and sausage.
- Prepare dry roux (see below).
- Take ½ cup of roux in small bowl, mix with reserved stock to create a paste in multiple small batches. Use stock from gumbo pot if needed.
- Add paste to gumbo pot, stir. Repeat and continue to simmer for a few hours or longer.
- Prepare white rice.
- Thirty minutes before serving remaining file powder and Tony's Cajun seasoning to taste {careful not to go overboard. Taste before adding more}.
To Make an Instant Dry Roux
- Add flour to a cast iron skillet. Turn the heat to medium/medium-low and stir flour constantly until it turns a golden brown color, should take about 25-35 minutes. DO NOT BURN!! DO NOT WALK AWAY.
Notes
Serve over rice with warm French bread. Bon Appétit!
Recipe by So Chic Life at https://sochiclife.com/chicken-sausage-gumbo-family-recipe/