Name: Tailgate Chicken Gumbo
Ingredients: 1 cup all-purpose flour; ½ cup cooking oil; 12 cups water (3 quarts); 2 medium onions, chopped; ½ cup sliced green onions; 3 tablespoons bottled minced garlic; 4 teaspoons instant chicken bouillon granules or 4 chicken bouillon cubes; 2 - 3 teaspoon Cajun seasoning; 2 pounds skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces; 1 pound cooked smoked sausage, andouille, or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices; 2 teaspoons file powder (gumbo file); ½ teaspoon salt; ½ teaspoon ground black pepper; 4 cups hot cooked rice

In a heavy medium saucepan, use a wooden spoon to combine flour and oil until smooth. (Make sure the mixture is smooth.) Cook and stir constantly over medium to medium-high heat about 25 to 30 minutes or until the roux is a dark reddish color (the color of a tarnished copper penny).

In a 6- to 8-quart Dutch oven, combine water, onions, green onions, garlic, chicken bouillon and Cajun seasoning. Bring to boiling; reduce heat. Gradually stir roux into onion mixture, mixing well. Add chicken and sausage. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour, stirring occasionally.

Stir in file powder, salt, and black pepper. Cook, uncovered, for 10 minutes more, stirring frequently. Season to taste. Serve with hot cooked rice. Makes 10 servings.

Advance tailgating preparation:

Prepare gumbo recipe as directed; store in a covered container in the refrigerator for up to 24 hours. To reheat, transfer gumbo to Dutch oven. Cook over medium-low heat, stirring frequently, until heated through. To tote: Transfer gumbo to an oval 5-1/2-quart slow cooker. Cover tightly. Place hot cooked rice in a tightly covered container. Transport in an insulated carrier or container. Serve within 1 hour.

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Tailgate Chicken Gumbo

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Tailgate Chicken Gumbo

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Tailgate Chicken Gumbo

Gallery

Recipe Summary

Ingredients

Directions

Advance tailgating preparation:

Nutrition Facts

Reviews

All Reviews for Tailgate Chicken Gumbo