Texas Chicken and Sausage Gumbo
I don't claim to be a gumbo expert and wasn't going to attempt to recreate one of those old recipes from Lousianna, so I created my own version of this yummy cold weather supper!
Ingredients:
3 Skin on bone in Chicken Breasts
Chicken seasoning blend:
1 tsp salt and pepper
1/2 tsp cajuin seasoning
1 tsp garlic powder
1 tsp onion powder
1 TBS olive oil
1 package of hot links cut into rounds
1 can of black beans rinsed
1 can of corn drained
1 can of stewed tomatoes chopped up
1 chicken bullion cube
1 tsp cajuin seasoning
1 stalk of celery diced
1/2 onion diced
1/2 red pepper diced
1 tsp minced garlic (2 cloves)
1/4 cup flour
2 TBS butter
8 cups of water
salt and pepper to taste
Preheat oven to 350
Take chicken breasts and season with the seasoning blend. Place in a baking dish and bake for 40 minutes until roasted. Doesn't have to be completely done, you will finish cooking it in the stew, but more than likely it will be cooked. Pull the chicken off the bone but save the chicken skin and bone for the stock.
In a large pot melt butter and saute onion, celery, and red bell pepper until soft. (if your family doesn't like these ingredients blend them in a food processor ;) Return them to the pan and continue) Add cajuin seasoning and flour. Stir until you don't smell a raw flour smell anymore, usually 2 minutes or so. Add in water and bullion cube. Stir until there are no lumps and the liquid is smooth. Add the bones and skin and bring to a boil. Reduce heat and simmer for an hour on low. Stir every so often and add water 1/2 a cup at a time if the sauce gets too thick.
Strain the broth through a strainer and discard bones and skin. Add in the sausage and shredded chicken. Return heat to a boil. The sauce will start to thicken, add in the tomatoes, corn, and beans. Cook until everything is hot, 5 minutes or so. Serve with steamed rice and cornbread! Garnish with a little chopped parsely or green onion.
Ingredients:
3 Skin on bone in Chicken Breasts
Chicken seasoning blend:
1 tsp salt and pepper
1/2 tsp cajuin seasoning
1 tsp garlic powder
1 tsp onion powder
1 TBS olive oil
1 package of hot links cut into rounds
1 can of black beans rinsed
1 can of corn drained
1 can of stewed tomatoes chopped up
1 chicken bullion cube
1 tsp cajuin seasoning
1 stalk of celery diced
1/2 onion diced
1/2 red pepper diced
1 tsp minced garlic (2 cloves)
1/4 cup flour
2 TBS butter
8 cups of water
salt and pepper to taste
Preheat oven to 350
Take chicken breasts and season with the seasoning blend. Place in a baking dish and bake for 40 minutes until roasted. Doesn't have to be completely done, you will finish cooking it in the stew, but more than likely it will be cooked. Pull the chicken off the bone but save the chicken skin and bone for the stock.
In a large pot melt butter and saute onion, celery, and red bell pepper until soft. (if your family doesn't like these ingredients blend them in a food processor ;) Return them to the pan and continue) Add cajuin seasoning and flour. Stir until you don't smell a raw flour smell anymore, usually 2 minutes or so. Add in water and bullion cube. Stir until there are no lumps and the liquid is smooth. Add the bones and skin and bring to a boil. Reduce heat and simmer for an hour on low. Stir every so often and add water 1/2 a cup at a time if the sauce gets too thick.
Strain the broth through a strainer and discard bones and skin. Add in the sausage and shredded chicken. Return heat to a boil. The sauce will start to thicken, add in the tomatoes, corn, and beans. Cook until everything is hot, 5 minutes or so. Serve with steamed rice and cornbread! Garnish with a little chopped parsely or green onion.