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Chicken and Sausage Gumbo

The additions of mushrooms and spinach make this a less than traditional gumbo, but add a healthy flare.  This recipe can easily be converted for vegetarians  by using tofu and/or vegetarian sausage.  In season, you could complicate this recipe by roasting your own tomatoes and chilis.  The fire roasted vegetables at a beautiful smoky flavor to this dish.

Chicken and Sausage Gumbo

1/4 cup oil
1/4 cup flour
1 green bell pepper or poblano pepper, chopped
1 onion, chopped
1 stalk celery, chopped
2 cups chopped cooked chicken
1  can diced fire roasted tomatoes with liquid
1 can fire roasted green chili peppers with liquid
1 cup sliced mushrooms
2 TBSP chopped fresh parsley
2 tsp worcestershire sauce
3 cloves minced garlic
1 TBSP soy sauce
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
3 dashes of hot sauce
1 cup chicken broth (plus additional)
Cooked sausage (Andouille or hot or mild  italian)
3 cups spinach (optional)
1) Heat oil in skillet or dutch oven over med heat. Stir in flour & cook, stirring constantly for 5 minutes, or until flour is about the color of a new copper penny. Reduce heat to low.
2)Stir in bell pepper, celery & onion. Cook 5 minutes, add mushrooms, if using and cook another 5-10 minutes, stirring periodically until tender.
2) Add rest of ingredients except spinach.  Stir together, cover & simmer 20 minutes, stirring occassionally, and adding additional broth if necessary.
3) After 20 minutes, turn off heat and add spinach and stir.
Serve over Rice or as a stew. Serves 6