CHICKEN GUMBO GRITS
INGREDIENTS
For the Roux:
- 1 heaping cup flour
- 2/3 cup oil
For the Gumbo:
- 1 whole bunch/stock celery, diced, leaves and all
- 1 green pepper, diced
- 1 large yellow onion, diced
- 1 bunch of green onion, finely chopped
- 1 bunch parsley, finely chopped
- 2-3 cloves garlic
- 2 tbsp Tastic Original*
- 5 cups of homemade chicken stock
- 1 Andouille Sausage, sliced into "coins" (substitute Polska Kielbasa if you can't find a good Andouille)
- Meat from 1 Rotisserie Chicken
- Cheese Grits, for serving
DIRECTIONS
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In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
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In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
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Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 4 /12 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in Tastic seasoning, to taste. Add chicken and sausage.
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At this point taste it and add more Tastic seasonings to your liking until you reach the perfect flavor. Serve warm over grits. (Tastes even better the next day!)
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