Chicken and Sausage Gumbo As seen on Episode 213 Cooking with Earth Fare! Recipe By Brian Carson Preparation and Recipe Edits by Matthew Wong Prep Time: 55 Minutes Cook Time: 45 Minutes Serving Size: 4-6 people Ingredients Cajun Roux: ● 8 Tablespoons butter ● ½ cup flour Chicken Stock Steamed Rice: ● 3 ¾ cups chicken stock ● 1 cups white rice ● 2 bay leaves Chicken Gumbo: ● 3 each (12 ounces) cajun sausage, cut into 1” thick disks ● 1 Tablespoon butter (optional) ● ½ pound Springer Mountain Farms © chicken thighs, boneless skinless cut into 1” cubes ● 1 Tablespoon salt ● 1 Tablespoon pepper ● 2 cups onions, chopped ● 1 cup celery, chopped ● 1 cup red bell pepper, chopped ● ½ cup garlic, chopped ● 1 ½ cup okra, slices ● ½ cup jalapenos, chopped ● 2 bay leaves Plating (optional garnish): ​ ● 2 cups parsley, chopped ● Salt and Pepper, to taste Preparation For the Cajun Roux: ​ ​ 1. In a small sauce pot over medium heat, melt butter and whisk in flour for 10-12 minutes or until it gets dark brown 2. Remove pot from heat and spoon contents into a container, set aside for Chicken ​ Gumbo For the Chicken Stock Steamed Rice: ​ ​ 1. In a medium sauce pot over high heat, add stock, rice and bay leaves and let it come to a boil 2. Reduce heat to medium-low and allow contents to simmer for 10-12 minutes or until the rice has come to a good consistency 3. Add salt to taste and set aside for Plating ​ For the Chicken Gumbo: ​ ​ 1. In a large thick bottom pot over medium-low heat, sear sausage and render out the fat for 2-3 minutes 2. If sausage is fairly lean and not a lot of fat is rendered out, feel free to add butter 3. While the butter is melting, on a clean plate add all the cubed chicken and season with salt and pepper 4. Turn heat to medium, add in chicken, and sear on chicken cubes on both sides for 3-5 minutes 5. Now add in onion, celery, red bell pepper, celery, okra and garlic; sweat the vegetables for 4-6 minutes 6. Next, turn heat to medium-high and pour in chicken stock and add in the bay leaves. Allow it to come to a boil 7. Once at a boil, slowly whisk in half of the Cajun Roux. Stir quickly while pouring in the ​ ​ Cajun Roux ensuring none of the roux stick to the bottom ​ 8. For the remaining half of the Cajun Roux - this is more self preference; should you ​ ​ like a chunkier gumbo, add the remaining portion. Suggest adding 2 Tablespoons of the Cajun Roux at a time while whisking until the desired consistency is met. ​ ​ 9. Reduce heat to low and get ready for Plating ​ Plating: ​ 1. Take a medium sized serving bowl and add roughly 1 ½ cups of Chicken Stock ​ Steamed Rice 2. Next using a ladle, spoon a generous portion of the Chicken Gumbo ensuring a little ​ ​ of everything is included 3. Add the optional garnish as shown in Plating ​ 4. Serve and enjoy! .