Chicken and Sausage Gumbo With Tomatoes Recipe

Gather the ingredients.

Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour.

Heat 1 tablespoon of oil heavy skillet or sauté pan over medium heat; add chicken.

Cook, stirring ​until browned. Transfer to a dish and set aside.

Brown sliced sausage.

Add to chicken mixture.

Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.

In a large, heavy pot, heat the 1/2 cup of oil and add the 1/2 cup of flour.

Cook, stirring constantly​ until the roux reaches a deep blonde color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a ​darker roux.​

When roux has reached the color you want, add the vegetable mixture and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.

Add the minced garlic and cook 1 minute longer.

Add the chicken broth to the roux and vegetable mixture, along with the tomatoes, bay leaf, Creole seasoning, thyme, and the chicken and sausage.

Bring to a boil; cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.

Add the chopped green onions and parsley; heat for 5 to 10 minutes longer.

Mound hot cooked rice in bowls, ladle the gumbo around the mound, and serve with crusty bread and butter.

Enjoy!