- 6 tablespoons butter, divided
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 package (13-1/2 ounces) smoked beef sausage, halved lengthwise and sliced
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 small sweet red pepper, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 4 cups water
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 package (8 ounces) jambalaya mix
- 1 package (8 ounces) dirty rice mix
- In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan.
- In same pan, brown sausage over medium heat; remove from pan and drain on paper towels.
- Heat remaining butter in same pan over medium heat. Add carrots, celery and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
- Stir in flour until blended; gradually stir in stock, water, tomatoes and rice mixes. Return chicken and sausage to pan. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender. Yield: 10 servings (3-3/4 quarts).
Reviews for Game Day Gumbo
"I really enjoy this recipe in the winter especially. I agree, it does seem a little salty.. I use Andouille: Louisiana's famous, spicy, coarse-ground smoked pork sausage instead of the beef sausage. I expect the 2 boxed rice ingredients are high in salt. You can use more vegs if you want to offset the amount of rice you end up with."
"It had a lot of flavor. I thought it was good."
"Good but salty."
"Use okra and add seafood, cut back on the flour. Okra is a natural thickener."
"I usually don't like jambalaya type dishes but this was very good."
"Delicious Gumbo! I agree that it gets a little thick. The rice just soaks up the liquid. Adding chicken broth to get some juices back works perfectly."
"This gumbo is awesome, and it made enough for dinner and then lunches the next day. Some spiciness and lots of flavor! I used low-sodium chicken stock, but I'm not sure that it really cut out much of the sodium. Because of the high sodium content I would probably only make it for special occasions. It is very good, though!"
"Super easy and has lots of flavor for a quick dinner."
"This recipe is awesome, but I gotta have okra in my gumbo. With the addition of okra it is perfect!"
"This was a fantastic recipe! Gumbo is a dish that I love to order out but hadn't found a recipe that I loved to use at home until this one. I made it the day before and refrigerated overnight for a heat and eat easy Sunday dinner. It was pretty thick the next day but I just added some chicken broth when I reheated it. The flavor was spot on. My company and family loved it!"