Chicken & Sausage Gumbo

Step 3: Simmer for 1-2 hours

  • Meat & cooking liquid

    • chicken broth
      1200 genough to submerge

    • seared chicken & sausage
    • aromatics & roux mixture

Slowly add in the chicken broth, mixing to break up any lumps of roux. Add the chicken and sausage back in. The broth should cover everything by an inch or so (add more water or broth if necessary).

Bring to a , partially cover, and let cook for 1-2 hours. The chicken should be falling apart and the broth should be slightly thickened with no residual flour taste.

Season to taste with salt and a dash of hot sauce for acidity.

Next