Chicken and Sausage Gumbo with Harissa
Delicious Gumbo with smokey harissa flavor!
Servings: 6 people
Ingredients
- 1 1/2 cups onion - diced
- 3 stalks celery - diced
- 1 green pepper - diced
- 1 cup carrots - diced
- 1/2 cup Harissa hot chili pepper paste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon paprika
- 4 tablespoons butter
- 4 tablespoons flour
- 5 cups chicken stock
- 4 cups canned diced tomatoes
- 3 bay leaves
- 1/2 -1 teaspoon salt (start with 1/2 teaspoon taste and adjust, sodium in chicken stock varies so tasting the gumbo is your best judge if you need more salt or not)
- 1/2 teaspoon black pepper
- 1 pound smoked kielbasa sausage - diced into 1/2 inch rounds
- 2 chicken thighs rotisserie chicken or roasted chicken thighs chopped, bones removed
Instructions
- Prep all your vegetables and meats.
- Add onions, celery, green peppers and carrots to a heavy bottomed stock pot. Cook for 3 minutes so the vegetables have a chance to soften and sweat a little.
- Add butter and sprinkle flour over the vegetables.
- Stir until the flour and butter start to get brown. This is a dark roux so we want the butter and flour brown.
- Whisk in chicken stock and get all the good flavors off the bottom of the pan.
- Add canned tomatoes, bay leaves, paprika, harissa paste, garlic powder, Italian seasonings, salt and pepper, kielbasa sausage, chicken thighs and bring to a boil.
- Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
- remove bay leaves and serve.
- Serve with or without rice.