Name: Chicken and sausage gumbo
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1 tbsp all-purpose flour; 1 tsp canola oil; 4 oz boneless skinless chicken breast, cut into 1-inch pieces; 1.5 oz turkey sausage, sliced into rounds; 1/4 medium yellow onion, diced; 1/4 green bell pepper, diced; 1 stalk celery, diced; 1 clove garlic, minced; 3/4 cup chicken broth; 1 tsp Cajun seasoning; 1/4 tsp salt; 1 green onion, sliced

Instructions

Prep 25 min · Cook 35 min

Heat a heavy skillet over medium-high heat. Add the turkey sausage rounds and chicken pieces. Cook for 5 minutes until browned on all sides. Remove the proteins to a plate.
Reduce the heat to medium-low. Add the canola oil and flour to the skillet. Whisk constantly for 8 to 10 minutes until the mixture forms a smooth paste the color of milk chocolate, scraping up any browned bits from the pan.
Increase the heat to medium. Add the onion, bell pepper, and celery to the roux. Cook for 5 minutes, stirring often, until the vegetables soften. Stir in the minced garlic and cook for 1 minute more.
Gradually whisk in the chicken broth and Cajun seasoning. Return the chicken and sausage to the skillet. Bring to a simmer, then reduce heat to low and simmer for 15 minutes. Done when opaque in the center, 165°F.
While the gumbo simmers, combine the rice and water in a small pot. Bring to a boil, then cover, reduce heat to low, and simmer for 18 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Stir the salt into the gumbo. Fluff the rice with a fork and place it in a deep bowl. Pour the gumbo over the rice and garnish with the sliced green onions.

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Instructions

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