September 6, 2012 by The Perfectly Imperfect One
I got this recipe from 10buckdinners.com, but made a few changes.
1 1/2 lbs chicken breasts
1/2 to 1 lb Italian sausage, cut into 1 inch pieces
2 1/2 tbsp olive oil
1 medium yellow onion
1 cup largely diced zucchini
3 stalks celery, diced
1 can diced tomato (14oz)
1 small can tomato sauce (8 oz)
1/4 cup flour
4 cups chicken stock
2 tsp salt
1 tsp black pepper
2 tsp worcestershire sauce
2 tsp crushed garlic (I just used minced)
2 bay leaves
1/2 tsp thyme
1 tsp cayenne pepper
1 1/2 cups uncooked white rice
In a large pot, brown sausage over medium heat. Once cooked, remove the sausage, but leave the fat. Add additional oil to the fat.
Heat the fat and oil up to medium/medium high heat and add flour, stirring constantly and until the flour becomes brown in color. Once brown, turn heat down to low and add zucchini, onion, garlic, and celery.
Give a quick stir and slowly pour in chicken stock. Once stock is in the pot, give a nice good stir to make sure the roux (flow and fat) is incorporated into the liquid. Now add the tomatoes, and tomato sauce, bay leaves, worcestershire sauce, thyme, salt, cayenne black pepper, bring to a boil over high heat.
Cut chicken into large chunks and add to boiling mixture. Give a good hearty stir, then add the sausage and reduce gumbo to a slow simmer. Cover and cook for 2 1/2 hours.
Cook rice according to instructions. Serve Hot!