“Momma Made ’Em” Chicken & Sausage Gumbo

1. 1

   Partially fill a large pot with lightly salted water and add the chicken. Bring to a boil, then lower the heat to a simmer and cook until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, crack open the carcass to let it cool, and reserve the chicken broth. Once cool enough to handle, pick the meat from the bones and set aside.

2. 2

   While the chicken simmers, make a roux by whisking the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir constantly to prevent burning until the roux turns a rich chocolate brown, 20 to 30 minutes.

3. 3

   Once the roux reaches the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, then simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Add the reserved chicken broth, diced tomatoes, and beef sausage, and continue to simmer, stirring occasionally, until the mixture thickens, about 1 hour.

4. 4

   Stir in the reserved chicken meat and okra, return to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

• Calories 894.71 kcal High
• Protein 121.77 g Good Source
• Carbs 21.25 g Moderate
• Total Fat 37.19 g High
• Saturated Fat 6.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 410.6 mg High
• Sodium 1645.27 mg High
• Fiber 1.48 g Low Source
• Sugar 5.4 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 15.85 mg Low Source
• Iron 1.31 mg Low Source
• Potassium 104.0 mg Low Source
• Vitamin A 27.79 mcg_rae Low Source
• Vitamin C 1.13 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Onions 🧅