Chicken & Sausage Gumbo
Everybody makes their gumbo a little differently, but this is how I make mine. I don’t add okra because it gets a little slimy for me, and I prefer to serve the gumbo filé on the side too - but you do you!
Ingredients
Directions
- 1
In a pot over medium heat, add the beef tallow (or oil).
- 2
Brown the andouille sausage and set aside.
- 3
Add the chicken thighs and season with onion powder, garlic powder, and Slap Ya Mama. Brown and set aside.
- 4
In the same pot, add the onion, bell pepper & celery.
- 5
Cook for a few minutes then add half of the roux and mix well.
- 6
When the onions are soft, add the garlic and let cook for 2 minutes more.
- 7
Add the bone broth and water, then season with more Slap Ya Mama & Boudreaux’s simmer.
- 8
Bring it to a boil, then stir in the remaining roux until dissolved.
- 9
Add the chicken & sausage back to the pot, add the bay leaves, and reduce the heat to low.
- 10
Let simmer for 2-3 hours or until you’re about ready to eat.
- 11
Optionally, add the chopped green onions during the last 10-15 minutes of cooking.
- 12
Serve over white rice and optional potato salad and enjoy!
