Easy Deer Camp Chicken & Sausage Gumbo

Directions

1. Brown the Sausage - Heat ⅓ of the olive oil in a large pot or Dutch oven over medium-high heat. Add the andouille sausage and cook until browned. Remove sausage from the pot and set aside.

2. Brown the Chicken - Add another ⅓ of the olive oil to the pot. Season the chicken thighs with Buck Junkie Turkey Dust and 1 tbsp of the cajun seasoning. Cook chicken thighs thoroughly on both sides. They should be 165-170 degrees internal. Remove them from the pot. Once they are cooled down, shred with your hands to desired consistency. I like mine chunky.

3. Cook the Vegetables - Add the final ⅓ of the olive oil to the pot. Add the celery, bell peppers, and onion. Cook for 5–7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken stock and water, then bring to a simmer.

4. Add Gumbo Base - Stir in the Louisiana Gumbo Base until fully dissolved into the broth. Return the browned sausage and pulled chicken back to the pot. Season with a pinch of cajun seasoning, black pepper and a pinch of cayenne pepper to taste.

5. Boil - Bring everything to a boil, stirring occasionally, until the gumbo thickens slightly and flavors come together. Turn off the heat, and let it sit for however long you need to.

6. Serve gumbo hot over precooked white rice.