Chicken and Sausage Gumbo
This chicken and sausage gumbo is made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Ingredients:
For the Gumbo:
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
1 pound smoked sausage, sliced into 1/4-inch rounds
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
2 bay leaves
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1 cup okra, sliced
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (optional, to taste)
Salt and black pepper, to taste
For Serving:
Cooked white rice
Chopped green onions
Fresh parsley, chopped
Directions:
Make the Roux:
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually whisk in the flour to make a roux. Cook, stirring constantly, for about 15-20 minutes, until the mixture turns a deep brown color. Be careful not to burn it.
Cook the Vegetables:
Add the chopped onion, bell pepper, and celery to the pot. Cook for 5-7 minutes, until the vegetables are softened.
Stir in the garlic and cook for an additional 1-2 minutes.
Add the Meat:
Add the chicken pieces and sausage to the pot. Cook until the chicken is lightly browned on all sides.
Combine Ingredients:
Stir in the diced tomatoes, chicken broth, bay leaves, Cajun seasoning, thyme, oregano, paprika, and cayenne pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes, stirring occasionally.
Add Okra and Finish Cooking:
Add the okra to the pot and continue to simmer for another 15-20 minutes, until the gumbo is thickened and the chicken is fully cooked.
Stir in Worcestershire sauce and hot sauce, if using. Season with salt and black pepper to taste.
Serve:
Serve the gumbo over cooked white rice.
Garnish with chopped green onions and fresh parsley.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6-8
Calories: Approximately 400 kcal per serving (varies with ingredient quantities)
