Mawthook’s Chicken & Sausage Gumbo

READY IN: 1hr 20mins

INGREDIENTS

  • 1tablespoonvegetable oil
  • 12 onion
  • 2celery ribs
  • 1bell pepper
  • 250gsausage
  • 2garlic cloves
  • 14 cupvegetable oil
  • 2chicken breasts, cut into bite-size chunks
  • 14 cupflour
  • 2cupschicken stock
  • 14 teaspooncayenne
  • 14 teaspoonsalt
  • 14 teaspoonpepper
  • 12 teaspoonthyme
  • NUTRITION INFO

    Serving Size: 1 (172) g

    Servings Per Recipe:8

    Calories: 282.2

    Calories from Fat 195 g 69 %

    Total Fat 21.7 g 33 %

    Saturated Fat 5.3 g 26 %

    Cholesterol 43.1 mg 14 %

    Sodium 475 mg 19 %

    Total Carbohydrate7.8 g 2 %

    Dietary Fiber 0.7 g 2 %

    Sugars 1.8 g 7 %

    Protein 13.6 g 27 %

    DIRECTIONS

  • Heat 1 tablespoons of oil in soup pot.
  • Stir in the onion, celery, and bell pepper. Continue to stir and cook for 2-3 minutes until veggies soften.
  • Add the sausage and garlic. Cook for another minute.
  • Remove the veggies and sausage from the pot and set aside for later.
  • Add chicken to the pot and cook until no longer pink. Set aside with the veggies and sausage.
  • Turn down heat to med-low. Add ¼ cup of oil plus the flour to the soup pot. Mix and continue stirring as you make the roux. Bring the roux to a deep, rich color like a copper penny. This should take 8 to 12 minutes.
  • Slowly add the stock to the roux and whisk to combine.
  • Stir in the spices and herbs, along with the veggies and meat. Bring to a boil the reduce heat to low and simmer for ½ hour uncovered.
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