Chicken and sausage gumbo.

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So good, SO SO GOOD!! I probably should of just used chorizo for this instead of hot Italian sausage but, it’s just as good either way!! So comforting especially on these cold winter nights!!
This almost resembles a chili but it’s a little bit thinner than your standard chili. Just really yummy!! So I’m not really an “Okra” fan but, by all means if you are?? Throw it in!! I didn’t add shrimp to this but, adding some shrimp would be the ultimate BONUS for this dish.. 👍👍👍

4 to 5 cups pulled chicken shredded( you can bake off some skin on bone in chicken breast and just pull it apart with a fork and shred it)
6 cooked hot Italian sausage, andouille or chorizo sliced or chopped
2 cup yellow or white corn ( hominy)
2 cups instant white or brown rice
2 celery stalks chopped
3 cloves garlic chopped
1 medium onion chopped
2 cans crushed tomatoes
2 bell peppers chopped
1 cup dry red wine
2 teas cumin
2 teas coriander
2 teas chili powder
2 tablespoons hot sauce
2 tablespoons smoked or Hungarian paprika
2 teaspoons flour
2 drizzles olive oil
Chopped cilantro for garnish

Cook rice as directed, put off to side.

In a Dutch oven over med high heat, add olive oil and flour. Once flour starts to brown ( about 5 mins) add chopped onion, garlic, celery, peppers and corn and all your spices( add salt pepper to taste) Cook and stir for about 15 mins till veggies have time to tenderize. Now you can add all your “cooked” chicken and sausage. Mix all together, now add your cans of crushed tomatoes, red wine and hot sauce,stir cover and lower heat to med low. Let simmer For about 15 mins. Remove cover and add your already cooked rice. Stir and recover for an additional 10 mins. Once gumbo had thickened to resemble a “thick” soup than you know it’s ready. Remove from stove top, and serve right from Dutch oven. Add a little chopped cilantro to the top for garnish !

Cooking time: approx 45 mins or longer to developer flavor intensity .

Serves 8 to 10 peeps

EDF

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