Y’all have asked me to make my Chicken & Sausage Gumbo for an ENTIRE YEAR, and I finally did it! 😂 I’ve said from the beginning that I believe in winter foods and summer foods. Gumbo is a fall and winter food at my house, and today felt like the day. Alabama is playing Kentucky, things were looking a little questionable, so I had to go get my Roll Tide sweatshirt out of the motorhome to see if I could turn this game around. Ai have faith! 😂 Now listen, people make gumbo sound intimidating. It is NOT. The hardest part is making a really dark roux. I can and certainly have made my own roux. I just choose not to anymore since I’ve found Rox’s Roux from Acadiana Table. For me, roux has to be as DARK as possible and her’s is the darkest jarred roux I’ve found and I think it’s perfect! The rest is basically chopping, seasoning, simmering and eating. That’s it. It’s easy! CHICKEN & SAUSAGE GUMBO • About 2 lbs boneless chicken thighs • Smoked sausage, sliced into half-moons • Olive oil • 2 large onions, chopped • 1 bell pepper, chopped • 3 stalks celery, chopped • About 1 cup chopped green onions • 2 heaping Tbsp minced garlic • 6 cups chicken broth • 4 cups water • Rox’s Roux, added to your desired color/thickness • 1 heaping Tbsp Better Than Bouillon • Garlic powder • Onion powder • Black pepper • Salt • Cajun seasoning, I use Cajun Two Step • Tony Chachere’s • Small amount of red pepper, optional • A few dashes Worcestershire sauce • Cooked rice for serving Heat a little olive oil in a large stockpot. Slice the chicken thighs in half so they’re thinner and cook faster. Season both sides with garlic powder, onion powder, black pepper and Cajun seasoning. Cook until done, then remove from the pot. Add your sliced smoked sausage to the same pot and cook it in all that goodness left behind from the chicken. I use Down Home green onion sausage, and yes, they’re family, but I’d tell y’all if it wasn’t good. 😂 Remove the sausage once it’s cooked. Now add your onions, bell pepper, celery and green onions to the same pot. Cook until softened. Add the minced garlic and cook just until you can smell that garlic getting good. Add 6 cups chicken broth and 4 cups water. Stir in your Rox’s Roux until you have the color and consistency you like. I like my gumbo broth on the thinner side, so adjust the liquid and roux however YOU like yours. Add the Better Than Bouillon, Tony Chachere’s, garlic powder, onion powder, salt, Cajun seasoning, a little red pepper if you want it, and a few dashes of Worcestershire sauce. Put the chicken and sausage back into the pot, cover and let everything simmer together for about 30–45 minutes. Serve it over hot cooked rice and THAT’S IT. Chicken and sausage gumbo does not have to be complicated, y’all. Make it the way YOU like it, taste as you go, and season with your heart. I hope after waiting a whole year for this one, y’all make it and LOVE IT. ❤️ And regardless of what happens in this football game… ROLL TIDE FOREVER. 🐘🏈 #recipes #gumbo #cajunfood #footballtiktok #rolltide @Kenny Leone @Emily-Anne Leone Boulay @Stalekracker - @saltsugarandstories