5 from 1 vote
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Rachel’s Best Chicken and Sausage Gumbo

Author Buy This Cook That

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  • 4 cups cooked chicken shredded or chopped
  • 1 lb smoked sausage sliced and browned (or kielbasa, andouille, etc)
  • 5 celery stalks chopped
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 1 large onion peeled and chopped
  • 1 28 oz can crushed tomatoes
  • 6 cups water
  • 2 cups chicken broth
  • 12 oz beer any
  • 24 oz package of frozen okra or 3-4 cups of fresh
  • 1/2 cup dry rice not the instant kind
  • 1/2 cup vegetable oil
  • 1/2 cup all purpose flour
  • 1 TB minced garlic
  • 2 bay leaves
  • 4 TB Franks Red Hot sauce
  • 2 tsp SoLa Cajun Seasoning
  • 1 tsp Adobo seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper

Cook That

  1. Chop and prepare all vegetables and meat. Set aside.
  2. In a large stock pot, combine flour and oil over medium heat. Cook and whisk constantly for about 15-20 minutes, until the mixture is a brownish red. If you burn it or see any black specks, you must start over.
  3. Once the oil and flour roux is the desired color, stir in the garlic and celery, peppers, and onions. Cook and stir the vegetables for 5 minutes.
  4. Slowly add the chicken broth, and stir. Add the tomatoes, beer, water, and bay leaves. Stir to combine well.
  5. Add the pre-cooked chicken, browned smoked sausage, and okra. Stir and bring to a boil. Add the rice, stir, and reduce to a simmer.
  6. Simmer for 15 minutes, then add the hot sauce, paprika, crushed red pepper, Adobo, hot sauce, and SoLa Cajun Seasoning.
  7. Combine well, and let simmer for 15 minutes. Taste, reseason if needed. Simmer for 15-45 minutes (to your desired consistency). Remove the bay leaves.
  8. Serve with crackers, hot rice, and additional hot sauce.