Fall is in the air, that means we’re making all sorts of chili’s, soups, gumbo’s and all those warm cozy foods you think of in the fall. This one is going to be a new family favorite, Chicken and Sausage Gumbo. Check out the recipe below!
How to Make Chicken and Sausage Gumbo
5 Boneless Skinless Chicken Thighs
1 Chicken Bouillon Cube
4 Green Onion, diced
1 Bag of Baby Carrots, thinly sliced
1 head of Celery, thinly sliced
2 Garlic Cloves, minced
1 tbs. Black Pepper
1/2 tsp. Sea Salt
1 tsp. Smoked Paprika
1/2 lb. Italian Sausage, browned
1 Polish Sausage, sliced
1/2 Red Pepper, diced
1 Green Pepper, diced
1 1/2 Cup Instant Brown Rice
2 1/2 slices pepper jack cheese
In a stock pot add about 5 inches of water and bring to boil and reduce
heat to a medium heat. Add 1 chicken bouillon cube and boneless skinless
Once chicken is cooked (165 degrees) or tender, white and pulls apart; pull
chicken out of water and shred all chicken with two forks.
While chicken is cooking cut up green onion, celery and garlic. Once you’ve
pulled the cooked chicken out of the water; add green onion, celery and
garlic into the water. Add black pepper until the top of the water is black
with pepper. Add around a 1/2 tsp. sea salt or to taste. Add 1 tsp. smoked
Brown 1/2 lb. italian sausage. Then add cut up onion, 3 tbs. water and
saute. Once italian sausage and onion is cooked add to the stock pot.
Slice polish sausage and brown sides. Add red and green peppers cook until
sautéed. Add cooked polish sausage and peppers to stock pot.
Let all this cook for around 5 hours for the flavors to blend. If you don’t
have 5 hours 3-4 will be okay as well.
20 minutes before you are going to serve your Chicken and Sausage Gumbo add
brown rice and pepper jack cheese. If you find you don’t have enough liquid
for the rice to cook add a little water at a time to help cook rice. I’ve
also just add a lid for the last 20 minutes of cooking to help cook the
rice if needed.
You are ready to serve your gumbo!