Chicken and Sausage Gumbo

Jo Price Fugatt

1 Cup Vegetable Oil

1 Cup All Purpose Flour

1 Yellow Onion

1 Green Bell Pepper

3 Sticks of Celery

2 lbs Smoked Sausage

2 Whole Rotisserie Chickens deboned

2 32oz Containers of Chicken Stock

2 Cans Rotel

1 capful Savoie’s browning sauce

4 Cups of Water before simmering

1 Tablespoon of Cajun or Creole Seasoning

1 Teaspoon Salt

1 Teaspoon Garlic Powder

3 Bay Leaves

Alternate: 1 small jar premade roux

Alternate: 3 to 10 Oz bags frozen Pictsweet seasoning blend in place of fresh veggies, defrosted

First prep all vegetables, sausage, and chicken. Put them in the fridge.

Roux was on a medium/high heat. Depends on your stove. You need to stir regularly for roughly an hour till it starts to look like melted milk chocolate. For a darker roux, cook longer.

Add the vegetables in and cook for another 10 minutes.

While the vegetable are cooking, sear your sausage in a separate pan. Just to brown them a little, if not, adding them roux at this point is fine.

If you sear the sausage, once they have browned a little, add some of the chicken stock to that pan to loosen up all the drippings from the sausage.

Next dump the sausage in with the roux and vegetables.

Add your Cajun/Creole seasoning, salt, garlic powder, bay leaves and rest of your stock, then let it cook for about 20 minutes.

Add the 4 cups of water, 1 capful Savoie’s browning sauce, & 2 cans Rotel.

At this point you can bring to a boil and skim the oil off the top. However, some call that flavor.

Add the chicken, and simmer for two hours.

Credit to Cajun Ninja. AWESOME, EASY recipes!

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