Chicken and Sausage Gumbo
Chicken and Turkey Sausage Gumbo
2 T. Tuscan Garlic Olive Oil
2 pounds of turkey kielbasa
2 pounds of chicken breast – boneless and skinless…
1 cup Tuscan Garlic Olive Oil 1 cup flour
3 vidalia onions – diced into ¼ – ½ inch pieces
2 bell peppers– diced ¼ – ½ inch pieces
5 ribs celery – diced ¼ – ½ inch pieces
½ elephant garlic – crushed or diced ¼ – ½ inch pieces
6 – 15 ounce cans chicken stock
3 bay leaves
3 T. Creole Spice
2 T. Italian seasoning
1 T. salt and 1 T. pepper or to taste
Season chicken breasts with creole spice blend. Chop the sausage into ½ inch pieces. Put 2 T. of oil in a stockpot. Cook chicken and sausage until browned. Pull out all the meat and place to the side.
Making the Roux: Add 1 cup of the oil and 1 cup of the flour to the pot. Stir constantly over medium heat until the roux takes on a light brown / caramel color. Be careful not to burn it.
Add the onions, bell peppers, celery and garlic. This will stop the roux from cooking. Continue stirring for about 5 minutes.
Add the stock in slowly, all the rest of the seasonings, the chicken and sausage. Bring to a boil and then cook over medium – low heat for 1 ½ hours, stirring occasionally. Add salt and pepper to taste.
Remove bay leaf before serving.Garnish with green onion and parsley and serve with or without rice if desired.
- Maureen Bierman
