Recipe courtesy of Tiffani Thiessen
Print
Total:
2 hr 40 min
Active:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr 40 min
Active:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • Vegetable oil
  • 1 pound hot Italian sausage links
  • 3/4 cup all-purpose flour 
  • 1 large yellow onion, diced (about 2 cups) 
  • 1 medium green bell pepper, diced (about 1 cup) 
  • 1 small bulb fennel, white part only, diced (about 1 cup) 
  • 1 tablespoon paprika 
  • 1 1/2 teaspoons dried oregano 
  • 1 1/2 teaspoons dried thyme 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon black pepper 
  • 1/4 teaspoon cayenne pepper 
  • 1 tablespoon Worcestershire sauce 
  • 4 large cloves garlic, minced 
  • 6 to 8 cups chicken stock 
  • 2 bay leaves 
  • 1 small rotisserie chicken, meat shredded (about 4 cups) 
  • 1 bunch green onions, sliced 

Directions

Watch how to make this recipe.

Heat 1 tablespoon vegetable oil in a large, heavy saucepan over medium heat. Add the sausages and brown until nicely colored all the way around, about 7 minutes. Remove from the pan and let rest; reserve the drippings. When cool, slice the sausages into 1/4-inch rounds and set aside.

Add enough oil to the sausage drippings to make 1/2 cup. Add the flour to the fat and cook over medium heat, stirring slowly and continuously and scraping up any browned bits from the bottom of the pan, until the mixture has thickened somewhat and turned chocolate-colored, 25 to 30 minutes. Add the onions, bell peppers and fennel and cook until soft, about 10 minutes.

Meanwhile, in a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper and cayenne. Mix to blend, then add the Worcestershire sauce. Set aside.

To the softened vegetables, add the garlic; cook until fragrant, 1 minute. Add the spice mixture and stir until well combined. Stirring continuously, slowly add 6 cups of the chicken stock and bring to a boil. Add the bay leaves. Reduce the heat to medium-low and simmer until thickened, 30 to 40 minutes.

Return the sliced sausage to the pan. Add the shredded chicken and all but a few handfuls of the green onions. Cook for another 30 to 40 minutes, until the flavors have melded and the gumbo has thickened further, adding more stock if the gumbo gets too thick (you should still see some liquid).

Serve in bowls and garnish with green onions.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Everything Gumbo

Recipe courtesy of Rachael Ray

File Gumbo

Recipe courtesy of BB's Jazz, Blues and Soups

"Spontaneous Heating" Gumbo

Recipe courtesy of Firehouse Brewing Co.

Chicken and Smoked Sausage Gumbo

Recipe courtesy of Emeril Lagasse

Vampire Chicken with Blood Braise

Recipe courtesy of Emeril Lagasse

French Cassoulet

Recipe courtesy of Reimund Pitz

On TV

Chuck's Eat the Street

12:30pm | 11:30c

Chuck's Eat the Street

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c

So Much Pretty Food Here