Anytime Chicken and Sausage Gumbo with Brown Rice
  • 1 tbsp canola oil + ¾ cup
  • 1lb turkey sausage, sliced
  • 6 chicken thighs, boneless and skinless
  • 1 cup wheat flour
  • 3 tbsp butter
  • ½ small onion, diced
  • ½ red pepper, diced
  • 4 stalked celery, diced
  • 1 green bell pepper, diced
  • ¼ tsp cayenne pepper
  • salt
  • 2 bay leaves
  • 7 cups homemade chicken stock
  • parsley, optional
  • 3 cups cooked brown rice, cook according to directions
  1. In a large non stick or enameled cast iron dutch oven style pot heat the first TBSP of oil over medium to low heat.
  2. Add the sliced turkey sausage.
  3. Cook until sausage is brown on both sides, about 6 minutes.
  4. Carefully remove the sausage and place on a plate. Set aside.
  5. Place the chicken thighs in the pan with the cayenne pepper.
  6. Add a little bit of oil if you feel you need it to keep the chicken from sticking.
  7. Cook over medium to high heat until both sides of the chicken are brown. About 8 minutes.
  8. Remove the chicken from the plan and place on plate with the sausage.
  9. In the pan, pour ¾ cup oil and 1 cup wheat flour. You are making a roux.
  10. Cook over medium heat and continue stirring until the mixture becomes a dark brown.
  11. After 20-25 minutes your roux should be the color of dark chocolate.
  12. Add the onions, celery and peppers to the pot.
  13. You'll cook this mixture for about 5 minutes, or until your vegetables get a little wilted.
  14. Add the sausage, salt, more cayenne if you wish, and bay leaves.
  15. Cook for 2 more minutes.
  16. Stir slow and add the chicken stock.
  17. Bring the mixture to a boil.
  18. Reduce the heat to medium-low.
  19. Cut or break up the chicken into chunks and add it to the pot.
  20. Cover and cook for an additional hour.
  21. Cook your brown rice according to package directions. Since the dried bagged variety takes about 45 minutes, you should start after your gumbo is its final stages.
  22. Place rice into bowls.
  23. When gumbo is done, pour over rice and serve.
Recipe by YUM Eating at