When it is cold out, many people such as myself enjoy meals that warm the soul. This past Saturday I decided to make delicious Gumbo. Below is a recipe of the Gumbo that I whipped up! I tweaked the recipe by adding shrimp and poured it over rice. I also paired it with corn bread. I hope you enjoy this recipe as much as I did! God Bless!
Chicken and Sausage Gumbo Difficulty: Moderate Makes/Yield: 6 Categories: Stew, Main course, Autumn, Cajun/Creole
Ingredients - ½ cup canola oil - 2 lb. bone-in, skin-on chicken thighs - Kosher salt and freshly ground black pepper, to taste - 8 oz. andouille sausage, cut into ½" pieces - 4 slices bacon, cut into ½" pieces - 1 cup flour - 2 ribs celery, finely chopped - 1 small yellow onion, finely chopped - 1 small green bell pepper, stemmed, seeded, and finely chopped - 2 tsp. dried thyme - 1 tsp. cayenne - 6 canned, whole peeled tomatoes in juice, drained and crushed by hand - 6 cloves garlic, finely chopped - 1 bay leaf - 10 oz. okra, trimmed and cut into ½" slices - 4 cups chicken stock - Cooked white rice, for serving - Hot sauce and filé powder, for serving