Southern style chicken and sausage gumbo HBT

Total Macronutrients for the Entire Recipe

Calories: 6,970

Fat: 404g

Protein: 366g

Carbs: 395g

Per Serving (about a cup and a half) (for 16 Servings):

Calories: 435.6

Fat: 25.3g

Protein: 22.9g

Carbs: 24.7g

Ingredients:

For the Roux:

2 cups unflavored oil or animal fat

2 cups all-purpose flour

For the Gumbo:

4 packages Cajun andouille sausage (sliced)

3 chicken breasts, cut into bite-sized pieces

4 red bell peppers, diced

4 green bell peppers, diced

4 orange bell peppers, diced

3 tbsp lemon pepper seasoning

2 tbsp garlic salt

1/2 cup onion powder (or 2 onions, diced)

2 tbsp red pepper or chili powder (adjust based on heat preference)

2 tablespoons of gumbo filet

2 containers of chicken broth (about 8 cups total)

2 cups water

Cooked rice (for serving)

Instructions:

Make the Roux:

In a large, heavy pot (like a Dutch oven), combine the oil (or animal fat) and flour over medium heat.

Stir constantly for about 20-30 minutes until the mixture turns a deep, reddish-brown color. This is crucial to developing the flavor base for the gumbo.

Once you reach the desired color, remove from heat and set aside.

Cook the Meat:

In the same large pot, heat a bit of oil over medium-high heat.

Add the sliced Cajun andouille sausage and chicken pieces. Cook until browned and the chicken is cooked through (about 7-10 minutes). Remove from the pot and set aside.

Sauté the Vegetables:

In the same pot, add a little more oil if needed and sauté the diced red, green, and orange bell peppers (along with the onions, if using instead of onion powder) until they soften (about 5-7 minutes).

Add the garlic salt, lemon pepper seasoning, and red pepper/chili powder, and stir to coat the vegetables evenly.

Combine the Roux and Broth:

Slowly add the chicken broth and water to the pot, stirring constantly to ensure the roux is fully dissolved and incorporated into the liquid.

Add the two tablespoons of gumbo filet. Stir.

Bring the mixture to a simmer over medium heat. Let it cook for 15-20 minutes, stirring occasionally.

Add the Meat Back:

Return the cooked sausage and chicken to the pot. Stir well, ensuring the meat is fully submerged in the broth.

Simmer for another 30 minutes, allowing the flavors to meld together. Taste and adjust seasoning, adding more lemon pepper, garlic salt, or red pepper if needed.

Serve:

Ladle the gumbo into bowls and serve over a bed of cooked rice.

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