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TEST KITCHEN APPROVED

Game Day Gumbo

Name: Game Day Gumbo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings (3-3/4 quarts)
Cuisine: North America, Cajun
Ingredients: 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

TEST KITCHEN APPROVED

15 Reviews

Total Time:Prep: 20 min. Cook: 40 min.

By Taste Of Home Editorial Team

Recipe by Heidi Jobe, Carrollton, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

Tailgating at Friday night high school games brings our children and friends together to share great food. Gumbo is a southern standard that definitely feeds our hungry crowd. —Heidi Jobe, Carrollton, Georgia

TEST KITCHEN APPROVED

Game Day Gumbo

15 Reviews Add your review

Yield:10 servings (3-3/4 quarts)

Prep:20 min

Cook:40 min

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Ingredients

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

Text Ingredients

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Directions

1
In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan.

2
In same pan, brown sausage over medium heat; remove from pan and drain on paper towels.
3
Heat remaining butter in same pan over medium heat. Add carrots, celery and sweet red pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
4
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, until rice is tender, 20-25 minutes.