Gumbo
Servings: 5 people
Ingredients
For Roux
- 1/2 cup coconut oil
- 1/2 cup flour
- 2 tbsp flour
For Stew
- 4 Bad Dawg Sausage
- 1 Chicken Breast seasoned
- 2 tbsp oil
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup onion diced
- 1/2 cup red pepper
- 1 tbsp thyme leaves
- 2 cloves garlic shredded
- 2 1/2 - 3 cups salted stock (beef/chicken/veggie)
Instructions
- Whisk together the flour and oil over medium low heat for 45 minutes to an hour to create a dark roux. This adds a deep rich flavor to the gumboand can be done ahead to time.
- Once the roux is ready set it aside, slice the sausages, add cut the seasoned chicken breast into cubes
- Add the oil to a deep pot and sear the sausages on both sides
- Remove the sausages and sear the chicken, remove the chicken and set aside
- To the pot add the celery, onion, carrots and peppers and sauté until fragrant and softened
- Add the dark roux, chicken broth, garlic and thyme
- Allow it to thicken, then stir in chicken and sausages
- Season with salt/all purpose to taste if needed
- Serve over a bed of white rice
