Edit history for Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Ingredients:
3 tbsp Canola Oil
16 oz. Kielbasa, sliced and quartered
1.5 lbs chicken, cubed
1 medium onion, finely chopped
2 small green bell pepper
2 small yellow bell pepper
1 pablano pepper (optional)
1 16 pkg Frozen Peas and Carrots
2 tbsp flour
2 14.5 oz cans petite diced tomatoes
64 oz chicken broth
2 tbsp Zatarain's Creole Seasoning
Instructions:
1. Add sausage to medium frying pan and brown for 5 minutes. Remove with a slotted spoon to a bowl lined with paper towels (this removes some of the extra grease). Add the chicken pieces and brown half pound at a time. Remove with the slotted spoon and set aside with the sausage. In a small stock pot add onion, peppers, peas and carrots and cook, stirring to prevent them from burning, for about 10 minutes. Stir in the flour and cook an additional 5 minutes, continue to stir frequently. Add the tomatoes and chicken broth and bring to a boil. Add the sausage and chicken, stir well and season with Creole Seasoning. Cover and simmer gently for 40 minutes. Serve over rice if you like, but I like it without the rice the first day. This recipe makes enough for 2 people to have 1 meal of Gumbo and 2 meals of Gumbo Risotto.
Notes:
*You can use fresh garlic, salt, pepper and chili powder if you want, but the Creole Seasoning is really a perfect blend of those and much less expensive.
1. When Sugar Snap Peas are in season, I enjoy using them as they give a little extra flavor.
1. You can use a food processor to speed up the chopping, but I really enjoy doing the chopping by hand.*
1. You can use fresh garlic, salt, pepper and chili powder if you want, but the Creole Seasoning is really a perfect blend of those and much less expensive.
2. When Sugar Snap Peas are in season, I enjoy using them as they give a little extra flavor.
3. You can use a food processor to speed up the chopping, but I really enjoy doing the chopping by hand.
Source(s): Angel Alchin
Prep Time: 2-2 1/2 hours