Chicken and Sausage Gumbo

20 mins
1 hrs 10 mins
Portions: 6

In Partnership with
better than bouillon

Ingredients

Directions

  1. Dissolve the Roasted Chicken Base into the hot water.
  2. Toss the chicken thighs with 1 tablespoon of Hot Sauce and Creole seasoning.
  3. Add the oil to a large stockpot over medium high heat. Add the chicken thighs and cook for 3 - 4 minutes. Remove the chicken from the pan to a plate and set aside.
  4. Add the butter and flour to the pan and cook for 2 - 3 minutes, whisking constantly.
  5. Add the onions, celery, bell pepper, garlic, okra, remaining Hot Sauce, Creole seasoning, Worcestershire sauce and Roasted Chicken broth. Bring the mixture to a low boil. Add the chicken thighs and sausage to the pan and reduce the heat to a simmer. Simmer for 1 hour.
  6. Remove the pot from the heat and serve with cooked rice.

In Partnership with
better than bouillon

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