Hearty Chicken-Sausage Gumbo

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Incredibly flavorful, hearty, and downright delicious!

Recipe tags: chicken base, moderate difficulty, main, chicken, stew

2 Tbsp	olive oil (divided)
1 lb	bulk mild Italian sausage
1 lb	ground chicken (may substitute with turkey)
1 cup	finely chopped yellow onion
2	ribs celery, peeled and thinly sliced (about 1 cup)
8 cups	water
1½ Tbsp	Better Than Bouillon^® Ham Base
3 Tbsp	Better Than Bouillon^® Roasted Chicken Base (Reduced Sodium)
2 cans	(5.5-ounce) tomato juice
1 can	(14.5-ounce) petite diced tomatoes, undrained
1½ cups	frozen cut okra
1½ cups	frozen whole kernel corn, rinsed and drained
1½ tsp	Cajun seasoning
½ cup	uncooked long grain white rice, rinsed and drained, set aside
½ lb	large shrimp peeled, deveined and coarsely chopped, set aside in refrigerator
2 tsp	gumbo filé powder

1

In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add sausage and chicken, cook and stir until bite-size crumbles are done, about 25-30 minutes. Drain on paper towel, set aside.
2

In a soup pot, heat 1 tablespoon oil over medium heat. Add onion and celery, cook and stir until onion is tender.
3

Add water, whisk in Ham and Chicken Bases until dissolved.
4

Add tomato juice, tomatoes, okra, corn, Cajun seasoning, cooked sausage-chicken crumbles and rice. Stir and bring to a boil.
5

Reduce heat to medium-low, simmer uncovered until done, about 10-15 minutes, stirring occasionally.
6

Add the shrimp and filé powder, stir to combine. Cook until done, about 3 minutes, stirring occasionally.

Serve with cornbread and homemade or deli coleslaw.

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