My Mumbo Jumbo Gumbo

Recipe Ingredients

1/2 lb	227g / 8oz	Andouille sausage - cut into 1/4" slices
1/4 cup	59ml	Corn oil
1/2 cup	31g / 1.1oz	Flour
4		Boneless chicken breasts - cut large pieces
1/4 cup	59ml	Roux, medium to medium-brown
2 cups	220g / 7.8oz	Chopped celery
1 cup	62g / 2.2oz	Chopped yellow onion
1		Green bell pepper - chopped
1 tablespoon	15ml	Minced garlic
3 cups	438g / 15oz	Chopped okra
4 cups	948ml	Chicken broth
2		Bay leaves
3 sections		Fresh thyme
3		Cajun hot sauce
		Black pepper
		White pepper
		Cayenne pepper
		Salt
1/4 cup	36g / 1.3oz	Chopped parsley
1 cup	62g / 2.2oz	Chopped fresh tomatoes

Recipe Instructions

Brown sausage in skillet over high heat. Transfer cooked sausage to plate and add corn oil to the sausage grease in the skillet. Heat oil until very hot.

To prepare the roux, gradually whisk in flour and cook for 5 to 6 minutes, whisking constantly. Flour mixture will turn from beige to light brown to medium brown. When roux is medium-brown, add chicken and vegetables and cook 2 to 3 minutes. Add cooked sausage and remaining ingredients except parsley and tomatoes. Cook for 15 to 20 minutes, stirring occasionally. Remove bay leaves. Pour over rice and top with parsley and tomatoes.

Serves 6

Source:
Home & Garden TV -- Home Grown Cooking - Episode 118

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.