Chicken, Sausage & Okra Gumbo
Recipe by Laura of @LauraBullerFenner
Ingredients:
1/3 - 1/2 c. Roux, store bought or homemade
1 qt. Water
1 Chicken, cut up and seasoned. May substitute whatever chicken pieces you prefer, such as legs and thighs.
1 large Onion, chopped
4 to 8 oz Chicken Broth, *Optional (Highly recommended if using just white meat, or pre-cooked chicken)
3 links Cajun Sausage, sliced in 1/2” pieces
1 bag frozen cut Okra, or the equivalent if using fresh
1/2 c. chopped Parsley
1/2 c. Green Onion, chopped
Salt, pepper, & Tony’s (Cajun seasoning blend, or at the very least, cayenne pepper) to taste
Rice, cooked seasoned with salt
Instructions:
Note: If not using store-bought roux, make it by heating equal parts flour and oil, browned slowly over a low heat until a dark brown color. Stir pretty much constantly to avoid burning. Store bought roux is always fine, if it’s available to you.
Heat water in a kettle.
In a large stock pot, cook/heat your roux. When the roux is a dark brown and hot, bring heat up to medium, add the chicken, and brown, stirring well to coat the chicken in the roux.
Season heavily with salt, pepper, and Tony’s.
When the chicken is browned, add the onion.
Continue to brown the roux until the onions are wilted and / or starting to stick. Stirring a lot will help prevent the roux from burning, but feel free to reduce the heat if you are getting nervous.
Add the hot or boiling water and the optional chicken broth to the pot, reduce heat to medium low. Using your spoon, scrape up any roux or meat that is stuck to the bottom of the pot.
Let simmer until chicken is cooked.
Once cooked, pull out the meat and let cool on a plate.
Add sausage, okra, parsley, and green onion to the pot. You may need to increase the heat to keep at a simmer, especially if your sausage and okra are frozen.
Once the chicken is cool to the touch, debone. If using chicken breasts, shred. Essentially, you are aiming for bite-sized pieces. When finished, add the meat back into the pot.
When the sausage is cooked through, and the okra has fallen apart, taste. Add more seasonings if desired.
Serve over rice.
Recipe by Laura of @LauraBullerFenner
