Chicken and Sausage Gumbo
1 hr. 30 min.
Recipe tags: chicken base, easy difficulty, main, chicken, stew
|2½ lbs||boneless skinless chicken thighs cut into 3” pieces|
|4 oz||Andouille sausage sliced into ¼” rounds|
|3 Tbsp||vegetable oil|
|1 cup||each diced white onions, celery and green bell pepper|
|1 Tbsp||minced garlic|
|1 cup||sliced okra|
|2 Tbsp||The Original “Louisiana” Brand Hot Sauce™, divided|
|2 Tbsp||Creole seasoning, divided|
|2 tsp||Worcestershire sauce|
|1 Tbsp||Better Than Bouillon® Roasted Chicken Base|
|3 cups||hot water|
|¼ cup||all-purpose flour|
Toss the chicken thighs with 1 tablespoon of Hot Sauce and Creole seasoning.
Add the oil to a large stockpot over medium high heat. Add the chicken thighs and cook for 3 - 4 minutes. Remove the chicken from the pan to a plate and set aside.
Add the butter and flour to the pan and cook for 2 - 3 minutes, whisking constantly.
Dissolve the Roasted Chicken Base into the hot water.
Add the onions, celery, bell pepper, garlic, okra, remaining Hot Sauce, Creole seasoning, Worcestershire sauce and Roasted Chicken broth. Bring the mixture to a low boil. Add the chicken thighs and sausage to the pan and reduce the heat to a simmer. Simmer for 1 hour.
Remove the pot from the heat and serve with cooked rice.