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Heaven City's Chicken & Sausage Gumbo

Source of Recipe


Heaven City Restaurant



List of Ingredients



• 1 bell pepper, cored, seeded and diced
  
• 1 medium onion, peeled and diced
  
• 1 rib celery, chopped
  
• 2 tsp minced garlic
  
• 2 Tbsp Cajun spice mix
  
• 4½ cups chicken stock
  
• ½ cup canola oil
  
• ½ cup plus 2 Tbsp flour
  
• ¼ pound sliced smoked sausage
  
• ½ pound sliced andouille sausage
  
• 1 bay leaf
  
• ¾ pound cooked boneless, skinless chicken, cut in chunks
  
• .
  
• 8 to 10 cups cooked white rice
  
• Sliced green onions, for garnish
  






Instructions



1. Combine pepper, onion, celery, garlic and spice mix in large bowl; mix well. Place half of the vegetable mixture in a large, heavy-bottomed pot, reserving the rest. Add stock to vegetables in pot; bring to boil over high heat.
   
   
2. Meanwhile, pour oil in another large, heavy-bottomed pot; heat over high heat until smoking. Add flour and cook, stirring constantly, until resulting roux turns dark brown, about 10 minutes. Immediately stir in remaining vegetables. Remove from heat; let stand about 5 minutes.
   
   
3. Return roux mixture to stove top. Over low heat, slowly add stock mixture; stir to combine. Increase heat; add sausage and bay leaf and bring to boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook 10 minutes, or until heated through. Adjust seasonings. Remove from heat and serve over white rice. Garnish with green onions.
   
   Makes 6 to 8 servings.