A Lightened Up Version of Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Rain is a rare event in the desert. Even with very small amounts of moisture the plants in the mountain preserves around our home quickly turn green. There is also a very distinctive smell. While the air smells amazingly fresh there is also the pungent odor of the creosote bush that is all over the valley. Baking and cooking also goes hand in hand with this happy occurrence. So after two full days of rain I decided to prepare a wonderful steaming pot of a chicken and sausage gumbo. Since Mardi Gras is right around the corner I thought I try a lightened up version of this traditional recipe. I’m happy to report that the flavor did not suffer in the least, in fact I think it might even be better.

Bayou Black Cajun Rub and Seasoning

A few weeks ago I was contacted by Sean Kolina the co-founder of Legion of Spice to do a product review. After checking out their website I realized what a good fit they were for my website as their products are 100% natural, gluten-free, non-GMO, soy free and made in the USA. What’s even more impressive is that they give back 10% of their profits to help the hungry and are currently working with a local anti-food waste company called Just Ripe.

Legion of Spice, Bayou Black

For my lightened up chicken and sausage gumbo recipe I used the Legion of Spice; Bayou Black Cajun Rub and Seasoning. They use 2 types of paprika, a 5 peppercorn mix, garlic, onions, cayenne, Aji Amarillo, cumin and Mediterranean Sea Salt. There are no fillers or anti-caking agents. As I opened the seasoning I could smell the amazing spice combination. This would also be great on certain fish, beef, eggs, potatoes and vegetables.

Disclaimer: I was provided a sample of this product in exchange for a fair and honest review.

yield: 8-10Author: Cheriprint recipe

Chicken and Sausage Gumbo

This lightened up version of chicken and sausage gumbo will brighten your darkest days. Serve with brown or white rice.

prep time: 20 MINScook time: 1 hour and 20 MINStotal time: 1 hours and 40 mins

INGREDIENTS:

• 4 tablespoons canola oil
• 1 ½ pounds skinless boneless organic chicken thighs
• 12 ounces Natural Cajun style Andouille sausage, no nitrates, gluten-free, sliced ¼ inch
• 3 tablespoons flour
• 1/4 cup water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, sliced thin
• 1 carrot, sliced thin
• 2 teaspoons Bayou Black Seasoning
• 14.5 ounces stewed tomatoes
• 32-ounces low sodium, free range chicken broth
• 12 ounces frozen okra, sliced into ¼ rounds
• Salt and pepper to taste
• Handful of parsley, minced for garnish

INSTRUCTIONS:

1. Heat the oil over medium-heat in a heavy bottomed soup pot. Lightly season chicken thighs with salt and pepper. Cook until lightly browned about 3 to 4 minutes on each side. Remove from pot and set aside. Add sausage and cook until browned, remove and set aside.
2. Add flour and stir until smooth. Keep stirring on low-heat for about 5 to 6 minutes or/until mixture turns a medium dark brown color. Now add ¼ cup water, stir continuously.
3. Add the onion, garlic, celery, and carrot, cook until just tender about 8- 10 minutes.
4. Now add back in the chicken, Bayou Black seasoning, canned tomatoes, chicken broth and okra, bring to a boil, let simmer about 35 to 40 minutes.
5. Remove chicken from pot and let cool. Now add sausage and simmer for 20 more minutes.
6. When chicken has cooled shred and add back into pot.
7. If too thick, thin soup with broth or water. Garnish with fresh parsley. Serve over brown or white rice.

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