Chicken and Sausage Gumbo

Use zattarains for what?

You are on the right track. Zatarains, frozen chicken breasts and jimmy dean sausages. Just don't forget the trinity and bring to a rolling boil

Gumbo isn't too hard unless you try to get fancy with it. One pointer is that you will never get it "just right." My wife and friends always tell me it's great, but I always feel like it needs a little more of this, a little less than that.

I typically make my own roux (flour and oil isn't hard), but if you don't have the time, the jars aren't too bad.

Don't think about enhancing it. Just make a regular recipe and make it right.

If you want a real tip to making your gumbo sing, make sure you have good stock. Preferably homemade. I'm talking collagen-filled liquid that is velvety and rich.

Good, simple broth recipe. I just used this to make a chicken and sausage gumbo that turned out really good. Got the chicken already roasted from Whole Foods. I cooked it from 2pm one afternoon until about 8 am the following morning on low in my slow cooker.

Store bought roasted chicken (plain, smoked preferably if using broth for gumbo)
Celery (3-4 Ribs)
Bell Pepper (about 1/2 of a large one)
Green Onion stalks (2-3)
Carrots (1 large)
Red Onion, peeled (about 1/2)
Whole garlic cloves, peeled (2-3)
Fresh parsley (to your discretion)
About 1/2 tablespoon Apple Cider Vinegar
Salt - I put about a tablespoon of Pink Himalayan Sea Salt; the rocks that you have to grind up)
Black Peppercorns - about a tablespoon
Cayenne - to taste. I start with about 1/4 tsp.; then add more at the end if needed.
Fresh Poultry Herbs (comes in a pack in the produce section)
If unavailable, use fresh Rosemary, Thyme, Sage

Take all meat off chicken and save for later.

Put everything else from the chicken in the pot, skin, bones, etc. Even any juices that may be in the container.

Wash and cut all the vegetables into big chunks.

Add all vegetables, seasonings to the chicken.

Pour water over it to cover everything.

Cook in slow cooker or on low on stove top until the broth is rich in color and has a good taste, flavor.

Strain through cheesecloth.

What's the Zatarain's reference? I've never heard that.

For a quick gumbo I've used Louisiana, Autins and Mamma Paul's gumbo mix before. No shame in that for a quick weekday meal.

To enhance the Zattarains Gumbo Base. Brown some good smoked sausage in enough oil to cover the bottom of your pot. While your doing that, debone a rotisserie chicken from The grocery store, reserve the meat and boil the bones and skin to make a broth. After your sausage is browned remove it from the pot and brown down a small yellow onion till its darker than peanut butter. Add your sausage back to the pot, then your strained chicken stock, then your gumbo mix and let that cook for 15-20 minutes at a simmer. Add your chicken and cook for another 10 minutes or so. Skim the oil of the top then serve over hot rice with a side of potato salad or a baked sweet potato.