The BEST Sriracha Chicken And Sausage Gumbo

Spicy Gumbo! Makes about a bowl (or less, depending on how thick (reduced down) you make it) per serving. Yields 8 servings with 400 calories (before rice).

Ingredients:

2 teaspoons ground black pepper 

1.5 teaspoons cayenne pepper 

1 teaspoon garlic powder 

1.5 teaspoons paprika 

1 teaspoon dry mustard 

1 teaspoon cajun seasoning 

1 teaspoon salt 

.5 cup all-purpose flour 

1 pound spicy ground sausage 

.25 cup vegetable oil OR left over sausage grease

2 pounds boneless chicken breast 

1 cup chopped bell peppers 

1 cup chopped celery 

1 cup chopped onions 

6.5 cups (52 oz) chicken stock 

1 teaspoon minced garlic 

1 bay leaf 

3 tablespoons Sriracha hot chili sauce

Directions:

1. In a small bowl, blend together all dry seasonings and flour. 

Before adding flour

2. In a large frying pan, brown ground sausage. Save oil from cooked sausage. Place sausage to the side.  

3. In large bag, shake 1/2 (about 1/4 of a cup) of dry seasoning mix evenly onto all chicken breasts.

4. In a large frying pan, over medium high heat, use sausage grease (my preference) or vegetable oil to brown chicken breasts. Brown each breast in oil on one side for 2 minutes, then turn and brown the other side for 3 minutes. Drain on Paper towels. 

5. In a large frying pan, add remaining seasoning mix with 1/2 cup of Chicken Stock to any remaining oil. Reduce heat to medium and cook chopped vegetables (feel free to add more vegetables than indicated, I do). Once mixture thickens, remove from heat. 

I like to chop mine very chunky

6. In a large pot, bring 6 cups of chicken stock to a boil. Slowly add entire thickened vegetable mixture and browned ground sausage. Cook for 15 minutes, stirring frequently. 

7. Cut chicken breasts into bite-sizes pieces and then add to the large pot. 

8. Add bay leaf, minced garlic, and Sriracha sauce to large pot. Cook for 40 minutes, stirring occasionally. If you would like your gumbo thicker, cook for additional time on low heat (I usually simmer for 5-6 hrs., until the chicken is mostly shredded in appearance), stirring occasionally, until the gumbo has thickened. 

At 40 minutes

After another hour thickening on low heat

9. Serve with rice.

Notes:

I absolutely LOVE this gumbo. I eat it like soup (without rice), but Mark prefers it with rice and says it's too spicy without the rice. The biggest downside, for me, is how high the calories are. I would recommend using less meat and oil if calories are a concern.