South Louisiana Chicken And Sausage Gumbo (no Okra!)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 3 tablespoons bacon grease
• 1/2 cup all-purpose flour
• 1 bunch green onion, chopped
• 1 medium onion, chopped
• 2 hot peppers, diced (any hot peppers will work, i use jalapenos)
• 2 garlic cloves, minced
• hot sauce (optional)
• 6 (14 1/2 ounce) cans chicken broth
• 2 chicken bouillon cubes
• 2 lbs boneless skinless chicken breasts, cut into bite sized pieces
• 1 lb beef smoked sausage, sliced into bite size pieces
• 2 teaspoons cajun seasoning

Recipe

• 1 for the roux.
• 2 heat bacon grease in large skillet.
• 3 add flour when melted.
• 4 the mixture should be liquidy, if not add a bit more bacon grease.
• 5 stir mixture constantly over a med-high heat, be careful not to scorch.
• 6 stir until the mixture is the color of peanut butter.
• 7 for gumbo.
• 8 add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
• 9 meanwhile in a large sauce pan, warm 3 cans of broth.
• 10 once onions are clear, stir in one can of broth, stir until smooth.
• 11 add roux mixture to saucepan of broth.
• 12 use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
• 13 pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
• 14 add skillet broth to sauce pan.
• 15 stir in cajun seasonings and bouillon.
• 16 let simmer on low for 2 hours.
• 17 serve over cooked rice.