Chicken Gumbo
- Ready In:
- 1hr 20mins
- Ingredients:
- 26
- Serves:
-
8
ingredients
- 1360.77 g chicken pieces
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 stick celery, chopped
- 2 large garlic cloves, chopped
- 283.49 g can rotel
- 453.59 g smoked sausage, cut into disks
- 283.49 g chicken gizzards (optional)
- 2 bay leaves
- 4.92 ml thyme
- 4.92 ml oregano
- 1814.36 g chicken broth, to cover
- water, to cover
- 236.59 ml white wine
- 9.85 ml Worcestershire sauce
- 4.92 ml chili pepper flakes
- red pepper flakes
- salt and black pepper
- 118.29 ml flour
- 118.29 ml oil
- 473.18 ml cooked white rice
- 29.58 ml green onions
- chopped green onion
- 29.58 ml parsley
- chopped parsley
- 1 small red bell pepper, chopped
directions
- Put chopped onion pepper and celery in bowl set aside. Make roux with oil and flour, when done add veggies turn off heat and stir until cooled.
- Put chicken broth into pot and bring to boil. Add the roux mixture and stir until blended well. Add all the other ingredients besides the rice mixture, bring to boil and simmer until chicken is tender.
- Cook the rice and let it cool all the way. Fluff it, and add the chopped onions, parsley, and bell pepper and mix well.
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RECIPE SUBMITTED BY
I'm a Southerner who just loves to cook. I will try almost anything, but most experience has been in Cajun, Italian and Southern cooking.