A while ago, I posted a recipe from Ken’s Soup Krazy book by Ken Kostick — you may remember him from the show, What’s for Dinner? It was a great show and really funny. For someone like me, a cook (and I use the word loosely!), who is definitely NOT a chef — this is one of my favourite recipe books for easy, tasty soups.
The late Ken Kostick is Canadian and if you get the chance, pick up his recipe book — you won’t be disappointed! (I checked Chapters, it’s not available there but perhaps at your local library.)
The Sausage and Chicken Gumbo is a family favourite at my house and I’m sure you’ll find it becomes one in yours too. There is some heat to this gumbo, which I love, but if needed you can adjust to suit your tastes.
This is an easy one-pot meal, and once you’ve prepped everything, a fast meal to pull together. If I can do it.. you can do it!
- 1/4 cup and 2 tbsp olive oil
- 1/2 cup flour
- 4 stalks celery, chopped
- 1 green bell pepper, chopped (I prefer red/orange)
- 2 cloves garlic, finely chopped
- 1 small jalapeno pepper, diced
- 2 cups cubed cooked chicken (leftovers work great too)
- 2 mild Italian sausages, cooked and chopped
- 6 cups chicken stock (I typically use the reduced salt stock)
- 1/2 cup dry white wine (optional)
- 1/2 cup white rice
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- In saute pan, heat 1/4 cup of oil over medium-low heat. Gradually stir in the flour, and stir constantly or until the roux turns brown (more of a golden colour.) Remove immediately from heat. — Just incase you didn’t know — you have just made roux! Yay!! Don’t worry, the first time I made it, I didn’t know either.
- In a large soup pot, heat the remaining 2 tbsp oil. Saute the celery, green pepper and onion for 3 minutes.
- Stir in the roux, garlic, jalapeno pepper, chicken, sausages, stock and wine, if using.
- Bring to a boil, stirring; reduce heat to a simmer.
- Stir in rice, basil, oregano, paprika, chili powder, salt, black pepper, and bay leaf.
- Simmer for 12 to 15 minutes or until the rice is cooked.
- Remove bay leaf.
- Serve immediately.
I left my picture for last because, well, I am a terrible picture taker lol I’m working on it!
A few variations that I have tried:
- For kids or anyone that doesn’t like hot n’ spicy, leave out the jalapeno pepper and chili powder.
- Substitute white for wild rice however, when I tried it, the rice didn’t soften – precooking the rice if using something other than white, might work? Comments would be welcome here!! 🙂
- I’ve substituted all the sausages for more chicken and vice versa – tastes great either way.
This is a wonderfully hearty and flavourful gumbo, perfect for warming up after being outside in the cold. I hope you’ll enjoy it and come back to leave a comment.