Chicken and Sausage Gumbo

CHICKEN AND SAUSAGE GUMBO

  • 14 cups water
  • 1 lb boneless, skinless chicken
  • 1 lb Andouille or other spicy sausage
  • 2 lbs cut okra, fresh or frozen
  • 30 ozs canned diced tomatoes or 3 large tomatoes, diced

 Prepare meat:

  • Boil chicken to 165° internal temp; shred or cut to bite size pieces
  • Cook sausage in oven for 45 min at 350° (or 160° internal temp); cut to bite size pieces
  1. Put dry ingredients of Tayo Great Gumbo! in small mixing bowl
  2. Boil 14 cups water; turn down to simmer
  3. Add 3-4 cups of boiled liquid to dry ingredients (from Step 1)
  4. Stir to make dark paste
  5. Spoon paste back into simmering liquid
  6. Partially cover pot (ensure it is well vented to prevent overflow)
  7. Turn up heat to medium boil; STIR OCCASIONALLY
  8. Cook for 30 minutes or until rice is tender
  9. Add meats, okra, and tomatoes
  10. Cook 10 more minutes for a good mixing of flavors