Recipe: Chicken and sausage gumbo

Recipe provided by Zydeco Po-Boys

Sunday, Feb. 28, 2016 | 2 a.m.

Winter ends this month, but as long as the weather is cool, a pot of gumbo is like a warm blanket for soul food lovers. This comfort food, which sells for $5.50 to $8.50 at the downtown Las Vegas location of Zydeco Po-Boys (add a scoop of potato salad for an extra $1.50 to make it “Zydeco style”), can be re-created by ambitious home cooks in just over an hour.

Ingredients(makes 12 servings

• 1 cup flour

• 3/4 cup + 2 tbsp vegetable oil

• 1 cup onions, chopped

• 1/2cup red bell peppers, chopped

• 1/2 cup celery, chopped

• 1 1/2 garlic cloves, finely diced

• 1 1/2 bay leaves

• 3 chicken breast halves, cut into bite-size pieces

• 1 1/2 cups chopped Cajun sausage

• 1/2 tsp Cajun seasoning

• 1 1/2 quarts chicken stock

Directions

1. Place the oil and flour in a heavy pot and mix well over low to medium heat to make a roux. Stir constantly until the roux browns to a milk chocolate color.

2. Remove from heat and continue to stir until the roux has cooled.

3. In a heavy, 8-quart pot, cook the Cajun sausage until it begins to crisp.

4. Add the vegetables and sauté until they are soft.

5. Add the chicken, stock and bay leaves, and bring to a boil. Reduce to a simmer and slowly add the roux.

6. Continue to simmer for one hour, adjusting seasoning to taste. Serve over long grain rice.