Apocalypse Chicken Gumbo

gumbo
‘Tis the season to be jolly fat, fa la la la…

I don’t have the willpower to resist all the goodies that come with the holidays, so I made a resolution to eat everything in sight. You only live once and according to Mayan calculations, the world will end this Friday, December 21. Might as well die happy and not deprived of anything.
The office Christmas party was a good place to start overeating. It is funny how I don’t remember people’s names but I do remember dishes they brought to the last year’s party. One of those dishes was the hearty chicken gumbo that knocked my socks off. After some begging, I got this easy to follow recipe. Gumbo tastes even better the next day.

Ingredients:
Serves 6-8

 

1 pound Chicken (preferably dark meat like thighs)
1 pound Smoked Sausage, such as Andouille or Kielbasa
1 ½ cup Chicken Stock
1 cup Beef Stock
2 bags frozen Vegetables – gumbo mix
1 cup Barley (or rice)
2 tablespoons vegetable Oil
½ pound precooked Chorizo Sausage (Optional. This will add kick to the stew. Use hot sauce or crushed red pepper flakes instead)
1 tablespoon Gumbo File seasoning
1 teaspoon salt
Directions:
Heat the oil in a heavy pot over medium-high heat. Add chicken and brown for 4 minutes. Stir in chicken and beef stock, bring to a boil then reduce the heat. Cook for 15 minutes (don’t overcook the chicken). Remove the chicken from the pot and shred or cut into bite-size pieces. Return chicken to the pot. Add vegetables and sausages (if you’re not using chorizo sausage, add hot sauce or crushed red pepper to taste). Season with Gumbo File and salt. Add barley or rice and simmer until stew is thickened for about 45 minutes. If your stew gets too thick, add more stock or water. Serve with bread.

If the Mayans are right, this might be my last post. Hope their math is off…

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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2 Comment

  1. Reply
    Joanne T Ferguson
    July 12, 2015 at 6:03 am

    Your soup certainly looks warm and welcoming Jas! Pinned and shared!

    1. Reply
      allthatsjas
      July 12, 2015 at 8:58 am

      I don’t know how I deserve so much love from you, but I certainly appreciate it. Thank you, my friend!

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