Chicken and Sausage Gumbo
A dark roux-based stew with chicken and sausage.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Brown the chicken and sliced sausage in a large heavy pot, then remove them and set aside.
- 2
Using the leftover fat (add oil to reach 3/4 cup), whisk in flour and stir continuously over medium heat until the roux turns a deep peanut-butter brown.
- 3
Add the chopped vegetables (trinity) and sauté until soft, about 5-8 minutes.
- 4
Gradually pour in the chicken stock while whisking vigorously to avoid lumps. Bring to a gentle boil.
- 5
Return the meats to the pot, add seasonings, reduce heat, and simmer uncovered for 1-1.5 hours.
- 6
Skim excess fat off the top and serve steaming hot over cooked white rice, garnished with green onions.
Plan it in Listahan
Add Chicken and Sausage Gumbo to your week, check it against your household's allergens, and build the shopping list automatically.