Another Chicken and Sausage Gumbo recipe (photo post)

Every so often, someone comes by and asks for the Gumbo recipes folks who post here use. I thought I would post mine, so that I can just link to this post when they ask.

This recipe makes close to five (1 1/2 cup) servings. The recipe is easy to double, which is what I usually do so I have some leftover to freeze. It reheats from frozen with 6-8 minutes in the microwave and makes a nice quick meal when We don't feel like cooking.

Ingredients:

1/2 cup AP flour
1/4 cup vegetable oil
1 cup celery, chopped
1 cup onion, chopped
1 cup bell pepper (I added some red to get my measure of green up to 1 cup)
1 cup dark meat rotisserie chicken
2 cups Conecuh Cajun Spicy Sausage (or your brand)
5 cups chicken broth
2 teaspoons Slap Ya Momma
1 Tablespoon Lawry's Garlic Salt
1 teaspoon Zatarins Shrimp and crab boil oil
3 bay leaves

Directions:

Add flour and oil to pan that will be used to cook the gumbo. Stir well.



Cook in oven at 400 degrees f for 40 minutes, Pay attention after 30 minutes. I never stirred mine after mixing the flour and oil the first time. This is what it looked like when I pulled it from the oven and stirred it.



While the roux is in the oven, prep the onion, celery and bell pepper.



Cut the sausage you like into the size pieces you like. Conecuh Cajun Seasoning sausage has a zip I like, so I usually use it.



When the roux gets to the level of brown you like, pull it from the oven and add the vegetables. Stir well and continue stirring occassionally until the vegetables get tender. Then add the sausage and cook until the sausage is heated up and starts releasing the fat.



Add the chicken broth and the chicken.



Add the bay leaves. We grow our own bay leaves in the flower bed. Never run out so it seems worth it.



Add Slap Ya Momma, Lawry's Garlic salt, and Zatarans Shrimp and crab boil oil. I use the Lawry's because I like the flavor. Same for the Zataran's for flavor and the heat it adds.







Cook at a low boil for 30 minutes. Serve with rice or potato salad.



Always better the next day.



I always try to make enough to freeze some, but sadly, that is not always possible.

Thanks for looking.