This is a great comfort food for a cold day. All of the flavors come together nicely.

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Name: Chicken and Sausage Gumbo
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Cuisine: comfort food
Ingredients: 3 large boneless skinless chicken breast halves; salt and pepper; 1/4 cup olive oil; 1 pound smoked sausage cut into 1/4 pieces; 1/2 cup all-purpose flour; 5 tablespoon Butter; 1 large Onion chopped; 8 cloves Garlic minced; 1 green bell pepper seeded and chopped; 3 stalks Celery chopped; 1/4 cup Worcestershire sauce; 6 cup water hot; 7 cubes beef bullion; 1 16-oz can tomato puree; 2 cup frozen broccoli

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INGREDIENTS

3 large boneless skinless chicken breast halves
salt and pepper
1/4 cup olive oil
1 pound smoked sausage ; cut into 1/4 pieces
1/2 cup all-purpose flour
5 tablespoon Butter
1 large Onion ; chopped
8 cloves Garlic ; minced
1 green bell pepper ; seeded and chopped
3 stalks Celery ; chopped
1/4 cup Worcestershire sauce
6 cup water ; hot
7 cubes beef bullion
1 16-oz can tomato puree
2 cup frozen broccoli

INSTRUCTIONS

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 T butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 T butter. Add the onion, garlic, green pepper and celery, cook for 10 minutes. Add Worcestershire sauce, salt and pepper to taste. Cook, stirring frequently for 10 minutes. Add 6 cups hot water and bullion cubes, stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce heat, cover and simmer for 30 minutes. Add frozen broccoli and simmer for another 30 minutes.

NOTES

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Chicken and Sausage Gumbo

3 large boneless skinless chicken breast halves
 salt and pepper
1/4 cup olive oil
1 pound smoked sausage cut into 1/4 pieces
1/2 cup all-purpose flour
5 tablespoon Butter
1 large Onion chopped
8 cloves Garlic minced
1 green bell pepper seeded and chopped
3 stalks Celery chopped
1/4 cup Worcestershire sauce
6 cup water hot
7 cubes beef bullion
1 16-oz can tomato puree
2 cup frozen broccoli

Season the chicken with salt and pepper.  Heat the oil in a heavy bottomed Dutch oven over medium-high heat.  Cook the chicken until browned on both sides and remove.  Add the sausage and cook until browned, then remove.  Sprinkle the flour over the oil, add 2 T butter and cook over medium heat, stirring constantly, until brown, about 10 minutes.  Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 T butter.  Add the onion, garlic, green pepper and celery, cook for 10 minutes.  Add Worcestershire sauce, salt and pepper to taste.  Cook, stirring frequently for 10 minutes.  Add 6 cups hot water and bullion cubes, stirring constantly.  Add the chicken and sausage.  Bring to a boil, then reduce heat, cover and simmer for 30 minutes.  Add frozen broccoli and simmer for another 30 minutes.

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Made this tonight it was delicious
mrpastewart

Nutrition

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Serving Size: 1 Serving (578g)
Recipe Makes: 8

Calories: 557
Calories from Fat: 349 (63%)

Amt Per Serving		% DV

	Total Fat 38.8g	52 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 15.3g
	Polyunsanturated Fat 3.9g
Cholesterol 98.4mg		30 %
Sodium 806.6mg		28 %
Potassium 1292.9mg		34 %
Total Carbohydrate 30.9g		9 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 28.5g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 557

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