Chicken & Sausage Gumbo

My coworker and his wife are from Louisiana and served gumbo one evening for us.  His wife passed along this recipe and we have since made it several times  Here’s the exact recipe she sent and below are some of our slight modifications:

Sauté one package of Gumbo mix frozen vegetables (there are several brands – just make sure that you buy one with onion, bell pepper, celery and okra – anything else added is just lagniappe).  I like to sauté in about 1/2 stick of butter.  In a separate pot, melt 1/2 stick of butter and add one cup of water.  If you can obtain it – whisk in one cup of Tony Chachere’s Instant Roux (if not whisk in one cup of flour seasoned with salt, pepper & garlic powder).  Whisk this continuously until it thickens a bit and remove it from the heat.  Add two cans of chicken stock to vegetables and over heat whisk in the roux (flour mixture).  Add one pound of polish sausage and one de-boned rotisserie chicken (no skin, just meat).  If it looks too thick add a can of water and cook over low heat until everything begins to become unrecognizable.  Season to taste.  Serve over rice.

We like to make chicken and shrimp gumbo (my coworker has a seafood allergy).  We have used the rotisserie chicken and also make it by boiling 3 chicken breasts in chicken stock.  The liquid from this is used in place of water in the recipe.  We buy celery, onion, frozen okra & bell pepper separately instead of a frozen mix.  We have not found Tony Chachere’s Instant Roux so instead use the flour method. 

Best to make this several hours in advance or the night before and let sit in the refrigerator overnight.  The longer it sits the better the flavors.  Enjoy!