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Servings
Makes about 10 cups
Ingredients
1 lb boneless, skinless chicken breast or thighs, cut in ¾” cubes
2 teaspoons Poultry Magic®
¼ cup vegetable oil
3 cups chopped onions
2 cups chopped green bell pepper
1 lb Andouille Smoked Sausage (Hot or Regular), quartered and cut in ½” pieces
1¼ cups Gravy & Gumbo Magic®
6 cups chicken stock or water
2 teaspoons Poultry Magic®
¼ cup vegetable oil
3 cups chopped onions
2 cups chopped green bell pepper
1 lb Andouille Smoked Sausage (Hot or Regular), quartered and cut in ½” pieces
1¼ cups Gravy & Gumbo Magic®
6 cups chicken stock or water
How To Prepare
Season the chicken with the Poultry Magic® and set aside until ready to use.
Heat oil in a large pot on high heat until it is smoking. Add onions and bell peppers. Cook, stirring frequently until the vegetables are brown on the edges and darker brown in spots, about 14 minutes. Add the andouille and stir well. Cook, stirring frequently, until vegetables are faded and light brown, and the sausage is cooked and beginning to curl at the edge, about 10 minutes. Scrape the bottom of the pot frequently to loosen any brown particles sticking to the bottom. Add the Gravy & Gumbo Magic®. Stir until it is completely absorbed. Add 1 cup of the stock (or water) and stir until the mixture is pasty. Add the remaining stock (or water). Stir until mixture is well blended. Bring to a boil and cook, stirring frequently, until the gumbo is thickened and smooth, about 20 minutes. Add the chicken and cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Remove from heat and serve hot with rice.
NOTE: you can substitute duck, beef or seafood for the chicken.
Heat oil in a large pot on high heat until it is smoking. Add onions and bell peppers. Cook, stirring frequently until the vegetables are brown on the edges and darker brown in spots, about 14 minutes. Add the andouille and stir well. Cook, stirring frequently, until vegetables are faded and light brown, and the sausage is cooked and beginning to curl at the edge, about 10 minutes. Scrape the bottom of the pot frequently to loosen any brown particles sticking to the bottom. Add the Gravy & Gumbo Magic®. Stir until it is completely absorbed. Add 1 cup of the stock (or water) and stir until the mixture is pasty. Add the remaining stock (or water). Stir until mixture is well blended. Bring to a boil and cook, stirring frequently, until the gumbo is thickened and smooth, about 20 minutes. Add the chicken and cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Remove from heat and serve hot with rice.
NOTE: you can substitute duck, beef or seafood for the chicken.
