Chicken and Sausage Gumbo

The old staple...Chicken and sausage gumbo. It's the gumbo dish that I first learned to make and it's still my go-to. You can't go wrong serving this at the table. 

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*
  • 3 large tomatoes, diced, or 30 ozs canned diced tomatoes*
  • 1 jar of Tayo Great Gumbo!

 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 to 15 more minutes for a good mixing of flavors

 

*I use okra and tomatoes for my gumbo because it's easy and I like the flavors and consistency they add. Feel free to substitute with the vegetables you love most. If you use vegetables that need a little more cooking time to tenderize, you'll want to pre-cook them before Step 9. 

Vegetable variation - "Holy Trinity":

1/2 cup finely chopped yellow onion
2 cups finely chopped green bell pepper
2 cups finely chopped celery

Sautee in pan about 10-15 minutes or until tender.