Rhonda’s Chicken and Sausage Gumbo

Name: Rhonda’s Chicken and Sausage Gumbo
Yield: 3.5 quarts
Cuisine: American
Ingredients: 0.5 cup All-purpose flour; 0.25 –0.5 teaspoon Ground red pepper; 1 lb Reduced-fat smoked sausage (sliced); 8 pieces Boneless chicken breast halves (chopped); 64 oz (2 containers) Chicken broth; as needed Vegetable cooking spray; 1 can (14.5 oz) Diced tomatoes (undrained); 2 Onions (chopped); 0.5 lb Peeled fresh shrimp; 2 Celery ribs (chopped); 1 package (10 oz) Frozen sliced okra, thawed (optional); 1 small Green bell pepper (chopped); 4 Garlic cloves (minced); 0.5 teaspoon Dried thyme; as needed for serving Hot cooked rice; leaves for garnish Fresh celery

Kendall Sampson @kendallsampson

⭐️

Kendall Sampson @kendallsampson

⭐️

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Ingredients

3.5 quarts

0.5 cupAll-purpose flour
0.25–0.5 teaspoon Ground red pepper
1 lbReduced-fat smoked sausage (sliced)
8 piecesBoneless chicken breast halves (chopped)
64 oz (2 containers)Chicken broth
as neededVegetable cooking spray
1 can (14.5 oz)Diced tomatoes (undrained)
2Onions (chopped)
0.5 lbPeeled fresh shrimp
2Celery ribs (chopped)
1 package (10 oz)Frozen sliced okra, thawed (optional)
1small Green bell pepper (chopped)
4Garlic cloves (minced)
0.5 teaspoonDried thyme
as neededfor serving Hot cooked rice
leavesfor garnish Fresh celery

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Steps

1

Cook flour in a Dutch oven over medium heat, stirring constantly, for 10 minutes or until golden. Remove flour from Dutch oven.
2

Coat Dutch oven with cooking spray. Sauté sausage over medium-high heat.
3

Add onions, celery, bell pepper, garlic, and ground red pepper; sauté 5 minutes.
4

Add chicken and sauté 3 minutes. Stir in flour until blended.
5

Gradually add chicken broth and tomatoes. Reduce heat to low, cover, and simmer 30 minutes.
6

Add shrimp and okra (if using); simmer 20 minutes.
7

Serve gumbo over hot cooked rice. Garnish with fresh celery leaves if desired.