Chicken & Sausage Gumbo
Chicken & Sausage Gumbo
Chicken & Sausage Gumbo

Chicken & Sausage Gumbo

David Venable

Take your taste buds on an adventure to New Orleans with this hearty classic recipe.

Ingredients

  • 1/2 Tbsp + 1/2 cup vegetable oil
  • 2 lbs boneless skinless chicken thighs, chopped
  • 1/2 Tbsp creole seasoning
  • 1 lb Andouille sausage, chopped
  • 1 cup flour
  • 2 cups onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup celery, chopped
  • 1 green bell pepper, chopped
  • 9 cups chicken broth
  • 1 (14.5-oz) can petite diced tomatoes
  • 1 cup uncooked long grain rice
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 bay leaves
  • 1/4 tsp dried thyme
  • 1 package (1 lb, 4 oz) frozen sliced okra

Directions

Season the chicken thighs with creole seasoning. Heat 1/2 Tbsp oil in a 6-qt (or larger) stockpot over medium-high heat. Brown the sausage and set aside.
Add the chicken to the pot (with the sausage drippings) and cook over medium-high heat until brown on both sides. Remove the chicken and set aside.
In the same pan, over medium heat, combine the remaining 1/2 cup of oil and flour. Cook the mixture, stirring slowly and constantly, for 10-15 minutes, or until dark brown. Be careful not to burn or scorch.
Add the onions, garlic, celery, and bell pepper and cook for 5 minutes. Slowly add the broth and stir until there are no lumps.
Add the tomatoes, rice, salt, cayenne, bay leaves, thyme, and okra. Stir and bring to a simmer. Continue to simmer for 10 minutes.
Add the chicken and cooked sausage to the gumbo. Bring the mixture to a boil and simmer for 20 minutes. Remove the bay leaves and serve.

Cook's Notes

To really spice things up, add more cayenne and your favorite spicy seasonings.

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