September 29, 2013 by The Perfectly Imperfect One
Italian Sausage and Chicken Gumbo
Makes 3 freezer meals that will feed 3 people
3 chicken breasts-cut into once inch chunks
½ to 1 pound Italian sausage-cut into 1 inch chunks
2 ½ tablespoons olive oil
1 zucchini-largely diced
3 stalks celery-diced
1 (14 oz) can diced tomatoes
1 (8 oz) can tomato sauce
¼ cup flour
4 cups chicken stock or broth
2 teaspoons minced garlic
2 bay leaves
½ teaspoons thyme
2 teaspoons salt
1 teaspoon peppers
2 teaspoons Worcestershire sauce
½ teaspoon cayenne pepper
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.
Let cool completely (we ate this for dinner the night of the big freeze since it takes so long to prepare and is HUGE. Also, you have to completely finish this meal before freezing, so why not eat the day you make it too :).
Once cool, place in bag or large freezer container. Place in refrigerator until completely cold. Then freeze.
Thaw over night. Cook on low on stove top for 2 hours.
Serve over freshly cooked rice with your choice of bread.
Cooks Notes: Make sure to serve this over rice. We had it over white minute rice, but next time I think I will serve it over jasmine rice because it holds together a bit more and I think it will hold on to the juices a bit more rather than them sitting on the bottom of the plate. Also, I did not serve this to my niece, nor my mother because it is really spicy. I think it is because of the type of sausage I use, so if you want a bit less spice you may want to check your sausage’s spice levels.