Absolutely love this recipe! Definitely one of my new favorites! Perfect for feeding a crowd, would be fabulous for a football or Super Bowl party! Your friends and family will LOVE it! I added hot sauce to mine to give it a little more kick…it is up to you, depending on how spicy you like it! With or without it, it has a great flavor…so good! You will not have leftovers!
2 tablespoons unsalted butter
1/4 cup unbleached, all-purpose flour
3 chicken breasts, cut into bite size pieces
1 teaspoon blackening spice
1 1/2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
Pinch freshly ground black pepper
2 bay leaves
1/2 cup chopped yellow onions
1/4 cup chopped celery
1/3 cup chopped red or yellow bell peppers
2 links Andouille Chicken Sausage, cut into bite size pieces
1 1/2 cups low sodium chicken broth
1/2 teaspoon sea salt
1 teaspoon Worcestershire sauce
2 cups cooked brown rice
In a small saucepan, over low heat, melt butter. Whisk in flour and cook until forms a roux. Continue cooking on low heat for 25-30 minutes until roux is browned to the color of peanut butter. Remove from heat and cool slightly.
In a large bowl, toss together chicken, chicken sausage and blackening spice and set aside.
In a medium bowl, combine parsley, garlic, basil, cayenne pepper, black pepper and bay leaves. Add chopped vegetables and mix until combined.
Spray a large, heavy bottom skillet with canola oil spray and place over medium heat. Saute chicken and chicken sausage on both sides until golden brown. Add vegetable and spice mixture and chicken to the pot. Sauté until onions are translucent.
Add chicken stock, salt and Worcestershire sauce and bring to a boil.
Whisk in roux and cook 30-40 minutes until chicken is cooked through and gumbo is thickened.
In a bowl, serve 1/4 cup brown rice topped with 2/3 cup Chicken & Sausage Gumbo.
Total Fat: 11.7 g
Sodium: 488 mg
Total Carbohydrates: 54.9 g
Dietary Fiber: 2.7 g
Sugars: 1.3 g
Protein: 10.3 g