Name: Cowboy Gumbo
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 lb. smoked sausage, sliced; 1 lb. boneless chicken, diced; 1 large onion, chopped; 1 bell pepper, chopped; 3 cloves garlic, minced; 2 stalks celery, sliced; 1 can diced tomatoes (14.5 oz); 1 can kidney beans, drained and rinsed (15 oz); 1 can corn, drained (15.25 oz); 4 cups chicken broth; 1/4 cup all-purpose flour; 1/4 cup vegetable oil; 2 bay leaves; 1 tsp. paprika; 1 tsp. dried thyme; 1/2 tsp. cayenne pepper; Salt and pepper to taste; Cooked rice, for serving; Chopped fresh parsley, for garnish

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns a rich caramel color, about 10-15 minutes.
Add the smoked sausage to the pot and cook, stirring occasionally, until lightly browned, about 5-7 minutes.
Next, add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
Add the onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
Stir in the diced tomatoes, kidney beans, corn, chicken broth, bay leaves, paprika, thyme, cayenne pepper, salt, and pepper. Bring the mixture to a simmer.
Reduce the heat to low and let the Cowboy Gumbo simmer, partially covered, for about 1.5 to 2 hours, stirring occasionally. The longer it simmers, the richer the flavors will become.
Taste and adjust the seasoning with salt and pepper as needed.
Serve the Cowboy Gumbo hot over cooked rice, garnished with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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