Chef M's Chicken and Sausage Gumbo

Ingredients

2 quarts water

12 ounces Andouille sausage, cooked, sliced

4      chicken thighs (cooked,        skinned and shredded

1/2  cup AP Flour

1/2   cup Grapeseed or Olive Oil

1       tbsp chicken base or 1 chicken bouillion cube
2      bay leaf, dried
2      tbsp MK2 Signature or Old Bay
2      teaspoon kosher salt
2      stalks Celery (diced)

2       bell pepper (diced)

1        onion (diced)

5       cloves garlic (minced)

1/2     cup cream sherry or medium bodied red wine

1        2 tsp Tabasco sauce

​

​

Directions

​

1. In a Medium or Large Stock Pot or Dutch Oven add flour and oil to make roux

2. Stir Frequently with a wooden spoon on Medium High Heat until roux begins to turn brown (about 12 -15 minutes) Remove from heat and add chopped vegetables and garlic stirring until well coated

​

3. Place back on Medium High and saute for 5 minutes. Add 2 quarts of water, bay leaves, MK2 seasoning, Cream Sherry or Medium Bodied Red Wine and chicken base or bouillion and stir frequently until combined well. Turn down to medium when it begins to boil and simmer for 25 minutes. 

​

4. Turn on low and add chicken and Tabasco Sauce stirring ever 2 to 4 minutes. 

​

5. Cover and Salt if necessary. Serve over rice 

​

​