EASY CAJUN SAUSAGE & CHICKEN GUMBO

Our recent trip to Louisiana was amazing, and now that we are home, I had to recreate and share a recipe for an unforgettable gumbo I tasted. It's hearty and bursting with flavor while being super easy.  The hardest part is having to be patient while stirring the roux!

INGREDIENTS

• 1 tsp olive oil

• 1 lb chicken thighs or breast

• 1 tsp each of salt and black pepper (or 2 tsp Her Copper Kitchen’s House Seasoning)

• 1 lb andouille or smoked sausage, sliced into ¼ inch slices (*if you are in the Medicine Hat area, Douglas Sausages ‘original’ is amazing in gumbo)

Roux:

• ½ cup cooking oil of choice

• ½ cup flour

(Or 1 1/4 cups of pre-made dark roux like Savoie’s)

• 1 large green bell pepper, chopped

• 1 large onion, chopped

• 4 celery stalks, chopped

• 4 cloves garlic, chopped

• 1 cup chopped fresh okra

• 2 tbsp Cajun seasoning ( or to taste)

• 6 cups chicken stock

• 3 bay leaves

• 1/4 cup chopped parsley

Serving suggestions:

Cooked white rice or potato salad

Extra parsley

Red chili flakes

Chopped green onions

DIRECTIONS

1. Heat a pan over medium. Add 1 teaspoon of olive oil.

2. Season chicken with salt and pepper, add to the pan with sliced andouille or smoked sausage, and cook until browned on both sides. Set aside.

3. Heat ½ cup peanut oil in a large pot on medium heat. Stir in flour and cook, stirring constantly, until the roux is a rich dark chocolate brown (about 20-30 minutes…yes that long).

4. Add peppers, onion, celery, and garlic. Stir and cook for about 5 minutes.

5. Add the chicken and andouille back to the pot. Stir and cook for 1 minute.

6. Add okra, Cajun seasoning, and chicken stock. Scrape the bottom to loosen the browned bits.

7. Add bay leaves and simmer on medium-low for 1 -1 1/2 hours. Adjust cajun seasoning to taste.

8. Stir in parsley and green onions and simmer for 5 more minutes.

9. Serve in bowls, optionally with white rice or potato salad, and garnish with parsley, green onions  and red chili flakes.