Chicken Sausage Gumbo

As promised, here's my recipe for Chicken Sausage Gumbo. It's perfect for the cold weather the Northeast (and I think most of the United States) is experiencing right now. Warm, filling, and delicious. Not to mention, fairly healthy. Only 300 calories per 1 cup serving, and I have never needed more than a cup to be full. If you are using the already cooked chicken from the homemade chicken broth we made the other day, skip the hours of cooking in step 2 and go straight to step 3. You can also use pre-cut pieces (breast, thighs, drumsticks) and store-bought chicken stock.

Chicken Sausage Gumbo

1 3lb fryer chicken, cut into pieces or 3lbs worth of chicken pieces

1 onion, chopped

1 bell pepper, chopped

3 cups homemade chicken stock

8 oz andouille or spicy sausage

½ cup flour

2 tbsp parsley

¼ cup scallions

6 tbsp oil

2 bay leaves

½ tsp thyme
Cayenne pepper and salt to season chicken

4 cups cooked brown rice

Sour cream for topping

1. Season uncooked chicken with salt and cayenne pepper and set aside. 

2. In large pot, combine oil and flour over medium heat. Stirring constantly, cook for ½ hour. Add onions and pepper and cook for 10 minutes.

3. Add broth. Stir well, and add chicken, bay leaves, and thyme. Bring to boil, then reduce heat. Simmer, partially covered, for 2-3 hours.

4. Remove and pull chicken, then return to stock. Add andouille. Cook for 30 minutes.

5. Add scallions and parsley. Stir.

6. Spoon ½ c brown rice into a bowl. Top with 1 c gumbo and a dab of sour cream. Enjoy!