Super Easy Chicken and Sausage Gumbo

Ingredients

• 8 oz andouille sausage (chopped into small pieces)
• 2 tbsp butter
• 2 tbsp canola oil
• 1/3 c all purpose flour
• 12 oz boneless, skinless chicken breast (chopped into bite-sized pieces)
• 1 c onion (diced)
• 3/4 c green bell pepper (diced)
• 1/2 c celery (sliced)
• 1 tbsp creole seasoning
• 4 cloves garlic (minced)
• 3 c chicken broth
• 14.5 oz canned crushed tomatoes
• 1 c frozen okra
• 3 c cooked white rice

Instructions

1. 1

   Heat dutch oven or large soup pot over medium-high heat. Add sausage and saute for 5 minutes until it begins to brown. Remove sausage to a separate plate and drain grease on a paper towel.

2. 2

   Add butter and oil to pot and stir until butter melts.

3. 3

   Slowly add in flour, whisking constantly (you may not need all of the flour).

4. 4

   Continue whisking until flour mixture is smooth and begins to brown (about 2 minutes).

5. 5

   Add chicken and saute, stirring frequently, until chicken is no longer pink.

6. 6

   Add onion, bell pepper, celery, seasoning, and garlic to pan. Saute and stir for 5-6 minutes or until vegetables are tender. If needed, add a little bit of stock to the pan to prevent ingredients from sticking.

7. 7

   Add stock and tomatoes. Bring to a boil.

8. 8

   Reduce heat to a simmer. Return sausage to pan and add okra.

9. 9

   Simmer for 10 minutes, or until okra is tender.

10. 10

    Serve over cooked white rice.