Dad's Chicken & Sausage Gumbo

Updated at: Thu, 17 Aug 2023 04:00:18 GMT

Step 1

Cut the chicken thighs into small pieces and put in a medium bowl Sprinkle the pieces with the season salt and flour Mix well until completely coated and let sit for about 10 minuets while the oil is heating in a skillet. Cut up the sausage while waiting for the oil. When hot enough to fry add the chicken and cook about 15 minuets or until golden brown. Halfway through the chicken cooking add the sausage to the pot and cook along with the chicken. Cook and extra 5 or so minuets covered so the meat steams. When it’s finished take the meat out of the pot and put on a plate to cool down a little. Pour the oil out of the pot into a clean bowl without pouring out any bits from the bottom of the pot. Add back to the same skillet ½ cup of the oil you just put in the bowl. Bring the oil back to hot and add a ½ CUP of all-purpose flour to make a roux. Stir the flour in the oil constantly until it is a dark reddish brown. Make sure not to let it burn which it can do easily. When the ROUX is the right color remove it from the heat and lower the heat to simmer. Add 2 CUPS of PIC-SWEET FROZEN SEASONING BLEND ( onions, bell pepper, celery ) Stir the vegetables in the roux until they look limp. Then simmer for about 10 minutes until the onions look clear. Use a big spoon and add the roux mix to the stock pot stirring the pot after each spoon full. Cook the gumbo mixture for about fifteen minuets returning to a boil. Once the mixture boils add the meat to the pot, lower the heat and simmer for 30 minutes.

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