Chicken Sausage Gumbo
Ingredients
6 boneless chicken thighs2 boneless chicken breast
8 cajun sausage links
1 pkg peeled cooked shrimp
4 chicken bullion cubes
1 yellow onions
1 green bell pepper
4 celery stalks
1 can Rotel tomatoes
1 tsp thyme
1 tsp basil
1 tsp cayenne
1/2 tsp sugar
2 bay leaf
For roux:
3/4 cup bacon drippings or butter
1/2 cup flour
1 tsp cajum seasoning
Instructions
In a large cooking pot boil chicken until done but firm; place cooked chicken on plate to cool and reserve broth.Slice and cook sausage, drain on paper towels and set aside.
Pat dry shrimp and cook in butter and 1/2 teaspoon of minced garlic and set aside.
Dice vegetables and set aside.
In large cooking pot combine 3/4 cup bacon drippings or butter and 1/2 cup flour for roux. Mixture should be thin not thick. Add 1 teaspoon cajun season and brown slowly on low medium heat until very dark brown, stirring constantly. Add vegetables, stir and cook for a couple of minutes. Add reserved chicken broth, stir and bring to boil. Add rotel tomatoes, bullion cubes, sugar, bay leaf, cayenne, thyme, and basil. Boil on medium high heat for 30 minutes.
Add shredded chicken and sausage; bring to boil. Add shrimp last.
*If broth is not thick enough dissolve 2 teaspoons cornstarch and 4 teaspoons water in a cup. Pour into gumbo and cook for a couple more minutes.
From My Kitchen!