Kary’s Roux Cajun Style Boneless Chicken & Sausage Gumbo

Ingredients

• ½ gallon of water 

• ½ gallon low sodium chicken broth

• ½ jar of Kary’s Original Dark Roux, 16 oz.  

• 3 lbs. seasoned boneless skinless chicken thighs cut in half

• 1 lb. smoked sausage cut into bite sized pieces 

• 2 cups onion chopped 

• 1 cup green bell pepper chopped 

• ½ cup chopped green onion 

• ¼ cup chopped parsley 

• 2 cloves minced garlic  

Directions: 

Add water and broth to stock pot and heat to a boil. Once boiling, add Kary’s Original Dark Roux and stir until the roux is completely dissolved. (Tip: When adding roux to the water, add enough to reach the desired final consistency. Ingredients will release water that will reduce down during the cooking process. After roux is completely dissolved, add chicken, sausage, onions, bell pepper and garlic. Bring to a boil and reduce to a slow rolling boil. Cook for 1-1 ½ hours, stirring occasionally. Add in green onion and parsley and let cook for another 10 minutes. Season to taste. Serve over rice. (Serves 10-12)