Steamboat's Gold Medal Winning Chicken and Sausage Gumbo

Serves: 13-15 people

Steamboat's Gold Medal Winning Chicken and Sausage Gumbo

Ingredients

  • ​​​​​1 gal chicken stock
  • ​​​​​¾ - 1 qt Savoie’s® Dark Roux
  • ​​​​​2 lb chicken thigh meat (cubed)
  • ​​​​​1 lb Savoie’s® Smoked Pork Sausage (cubed)
  • ​​​​​3 large or 4 medium onions (small diced)
  • ​​​​​2 green bell peppers (small diced)
  • ​​​​​½ cup minced fresh garlic
  • ​​​​​Salt & cayenne pepper (to taste)
  • ​​​​​Thinly sliced green onions (optional)
  • ​​​​​Finely chopped flat leaf parsley (optional)

Directions

  1. ​​​​​In a medium stock/soup pot, bring the chicken stock to a low simmer.
  2. ​​​​​Add the roux and allow it to completely dissolve.
  3. ​​​​​Once the roux is dissolved, add the vegetables and seasoning and allow to simmer 2 to 3 hours, adding additional chicken.
  4. ​​​​​stock or water as needed as the gumbo will cook down somewhat.
  5. ​​​​​Add the cubed chicken & sausage and allow to cook for another 15 to 20 minutes, allowing the chicken to cook & the flavors to come together.
  6. ​​​​​Taste for seasoning & adjust if necessary.
  7. ​​​​​Serve over white rice and garnish with sliced green onion & chopped parsley (optional).