The Pioneer Woman Tasty Kitchen
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Chicken Creole Gumbo

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Level: Easy

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Description

The basis for this recipe was given to me by my friend Nancy. I modified the spices and added the eggs per my husband’s request.

Ingredients

  • ¾ cups Butter
  • ½ pounds Onion, finely chopped
  • ½ pounds Green Bell Pepper, Finely Chopped
  • ¼ pounds Celery, Sliced Thin
  • 2 cloves Garlic, Minced
  • 2 Tablespoons All-purpose Flour
  • 2 cans Chicken Stock Or Broth (15 Oz. Cans)
  • 1 pound Slant-cut Sausage, Sliced And Then Quartered
  • 2 pounds Cooked Chicken, Shredded Or Diced
  • 2 cans Crushed Tomatoes (25 Oz. Cans)
  • ½ Tablespoons Dried Oregano
  • ¼ teaspoons Freshly Ground Black Pepper
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Dried Thyme
  • ¼ teaspoons Dried Basil
  • 1  Bay Leaf
  • Salt To Taste
  • 12  Hard Boiled Eggs, Peeled
  • ⅓ cups Fresh Parsley, Chopped

Preparation

1. Melt butter in a heavy pot over medium heat. Saute vegetables and garlic until tender. When vegetables are slightly cooked, sprinkle with flour, whisking constantly, to make a roux. Cook for 3-5 minutes until the roux turns slightly golden. Add 1 can of chicken broth; bring to a boil.

2. Meanwhile, cut up the sausage links. Cook sausage in a non-stick skillet over medium high heat until slightly browned on the outside and meat is cooked through.

3. In a large slow-cooker (or if you prefer, continue using the large pot, but I like the ease of the slow-cooker) combine the roux mixture, cooked sausage, cooked chicken, tomatoes, remaining broth, dry spices, and the whole peeled eggs. Cook over low heat until heated through, about 4 hours. Stir occasionally.

4. About 10 minutes prior to serving, add the fresh parsley, stirring well. Discard bay leaf. Serve hot with cornbread or over rice.

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