Dinner for $10 (or Less): Chicken & Sausage Gumbo Brings the One-Pot Flavor

Chicken and sausage gumbo

Have you ever experienced looking inside your refrigerator and not seeing anything, except a couple jars of condiments and a few random edibles? When you're a mom, it happens. (Hell, if you aren't a mom, it still happens.) I, too, found myself in this predicament -- and with 15 minutes to spare at the grocery store, I turned a few items in my fridge into a really yummy chicken and sausage gumbo.

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With green onions and a bell pepper staring me in the face (hey, I was out of town for a week), I knew gumbo is a good and hearty go-to meal. Not only is it a one-pot dish, but it doesn't take too many ingredients to come to life. Should you need a dinner option to keep your family's tummies full, girl, this is it.

Chicken & Sausage Gumbo

Ingredients

  • 8 pieces of boneless and skinless chicken tenderloin*, cut into pieces
  • 2 32-oz. containers of chicken broth*
  • 1½ cups water
  • 1 packet of smoked sausage, cut into pieces
  • 1 can peeled tomatoes
  • ¼ cup oil
  • ¼ cup flour
  • 1 (green) bell pepper, chopped
  • 1 bunch of green onions, chopped
  • 3 stalks celery, chopped
  • 3 tablesoons Cajun seasoning
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon hot sauce (optional)
  • ½ tablespoon chili powder

*Note: Feel free to sub tenderloins for boneless and skinless chicken breasts.

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Directions
1. Heat one tablespoon of oil on medium-high inside a Dutch oven (or pot). While the oil is warming up, sprinkle all sides of the chicken with salt, pepper, and Cajun seasoning. Add to the pot once the oil is hot, and cook until light brown.

Chicken and sausage gumbo

2. Remove chicken from pot, and place sausage inside -- cooking for five to seven minutes.

Chicken and sausage gumbo

3. Remove sausage from pot.

4. Turn the burner to medium-low heat. Pour remaining oil into pot. Using a whisk, pour in flour as you mix with the oil (this will make roux). Season with a little salt and pepper.

5. Add in chicken broth, water, and vegetables. Season with salt, pepper, and Cajun seasoning. Bring to a boil before lowering heat to medium-low.

6. Add in chicken and sausage. Mix well.

7. Cook uncovered for 90 minutes while stirring on occasion. Reduce heat to a simmer, and cook for another two hours.

Serve with rice or corn bread.

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Price of items used

  • $6 - Boneless and skinless chicken tenderloins
  • $1 - Celery
  • $2 - Smoked sausage
  • $1 - Can peeled tomatoes

(I used chicken broth, green onions, a bell pepper, and rice from my own kitchen. You can purchase a container of chicken broth for $2/each, green onions for $1, a bell pepper for $0.50, and, if needed, a small box/bag of rice for $2.50)

$10 ($18 if you purchase chicken broth, green onions, rice, and a bell pepper)


Images via Tanvier Peart

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