Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): tell us
Ingredients
- 1 -2 lbs chicken; boneless skinless
- 2 lbs Eckrich farm smoked sausages
- 10 cups+ chicken broth -- or -- water*
- 1 package Creole or Cajun gumbo mix
- 1 -2 small onions diced
- 1 small green bell pepper diced
- 1/4 cup fresh parsley
- 1 -2 cans (16 oz) okra gumbo
- 1 -2 cans (16 oz) corn, drained
- 1 box rice (wild pecan -or- instant white)
Preparation
Add 1 package of the Creole Gumbo Mix to Large Pot of Cold Water or chicken broth (10 cups+)* before you put the chicken into cook. Stir well and bring to a boil.
Turn heat down to medium. Add chicken and cook until done. (20-30 minutes)
Cut cooked and cooled chicken into bite-size pieces and put back in the pot.
Cut up the smoked sausage in small bite-size pieces and add to pot.
Note: You can pre cook the sausage in the microwave on high for 2 minutes or so, if you would like to remove some of the grease from the sausage first, before adding to the pot.
Add all other ingredients (except rice) and cook on low to medium for an hour. Use 1 or 2 cans of the Vegetables (corn and okra), depending on how much you like.
Cook the rice separately and set aside. When Gumbo is finished and you are ready to serve, add rice to individual serving bowls and spoon gumbo on top of rice.
For variation, you can also add a package of frozen, pre cooked and shelled, medium shrimp, which is also excellent. If you use shrimp, don't add until the last 15 minutes of cooking.
*May need to add more water, depending on how soupy or thick you want the gumbo.
Can also be made in the crock pot and cook on low for 8-10 hours.
