Chicken, Crawfish, and Sausage Gumbo
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 10 cups chicken stock
- 3 teaspoons chicken bouillon
- 2 chicken breasts
- 1 cup butter
- 1 cup flour
- 2 cups onions, chopped
- 2 garlic cloves, minced
- 1 cup celery, chopped including leaves
- 2 bay leaves
- 3 teaspoons salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon oregano
- 1 (28 ounce) can tomatoes
- 3 (10 ounce) packages frozen okra
- 3⁄4 lb andouille sausage
- 3⁄4 lb kielbasa, sliced
- 12 ounces crawfish tail meat
- 2 cups uncooked rice (6 cups cooked rice)
directions
- Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
- Make roux by browning the flour in the butter. Cook and stir until dark brown.
- Add the chopped vegetables to the roux and cook them until soft.
- Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
- Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
- Simmer on low heat for about 25 minutes. Adjust seasonings.
- Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
- Remove from heat and let sit while you prepare rice.
- Serve over rice.
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RECIPE SUBMITTED BY
ctrmom
United States