This is a simple recipe, delicious and easy!
Chicken Sausage Gumbo
1/2 lb. light smoked sausage, cut into 1/2 inch thick slices
1-3 tablespoon vegetable oil
5 tablespoons all-purpose flour (or until thick enough)
1 cup coarsely chopped onion
1 cup chopped celery
1 medium green bell pepper, chopped
2 garlic cloves, pressed
4 cups chicken broth
1 (28 ounce) cans diced tomatoes
2-4 tablespoons Briggs True Cowboy Cajun seasoning
4 cups chopped cooked chicken (Briggs uses rotisserie chickens when he’s in a hurry)
Hot cooked rice
Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
Remove sausage with a slotted spoon.
Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
Add onion and next 3 ingredients; cook 5 minutes, stirring often.
Stir in broth and next 2 ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Add sausage and chicken; simmer, covered, 5 minutes.
Serve over rice.
You can find a frozen bag of onion, celery and bell pepper already chopped in the freezer section of your grocery. It’s an easy and fast substitution.