HEARTY CHICKEN AND SAUSAGE GUMBO SOUP MY WAY

Hearty Chicken and Sausage Gumbo Soup My Way image

Provided by Kelly Williams

Time 3h

Number Of Ingredients 22

Previous Next

12 cups chicken stock from stewed chicken
1 large stewing chicken
1 bay leaf
2 cups chopped onion
1 cup chopped celery
3-4 unpeeled red potatoes, cubed bite-sized
1 small bag sweet baby carrots, sliced (or about 4 cups)
2 cups (or more if desired) fresh or frozen sliced okra
1 (28 oz.) can del monte stewed tomatoes, broken up with the juice
2 (6 oz.) cans tomato paste
1 (10 oz.) can corn with juice, i like white shoepeg corn
1 (8 oz. pkg.) fresh or (10 oz.) jar drained, sliced mushrooms
4 tbl. superior touch better than bouillon chicken base
1 tsp. thyme
1 tsp. garlic powder
1/2 tsp. each salt and pepper
1/4 cup sugar (or to taste), optional but we love it
1 tsp. chili powder
1/2 tbl. real butter
1 (14 oz.) can chicken broth
1 lb. andouille sausage, sliced on the bias, precooked
2 cups cooked rice

Steps:

1. In large pot, stew chicken with bay leaf til done and tender. About an hour or so. Remove chicken from pot, cool, remove meat from carcass and cut into large bite-sized pieces. Put meat in bowl and cover, set aside or refrigerate til needed later. Measure out 10-12 cups of stock from chicken and pour into clean, large pot. Bring stock to a boil and add celery, onions, potatoes, carrots, okra and chicken bouillon base. Cook til tender. Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat. Serve hot with homemade bread or cornbread for sopping!