Chicken and Sausage Gumbo
A hearty Chicken and Sausage Gumbo that embodies the vibrant culinary heritage of Louisiana, combining rich spices, tender chicken, and flavorful sausage.
Equipment
- Large Pot or Dutch Oven
- Whisk
Ingredients
Protein
- 1 pound Boneless, skinless chicken thighs Cut into bite-sized pieces.
- 1 pound Smoked sausage Sliced, preferably andouille or similar.
Roux Ingredients
- 1/2 cup Vegetable oil For making the roux.
- 1/2 cup All-purpose flour Combined with oil to form the roux.
Vegetables
- 1 large Onion Finely chopped.
- 1 green bell pepper Green bell pepper Finely chopped.
- 2 stalks Celery Finely chopped.
- 4 cloves Garlic Minced.
Liquid Ingredients
- 6 cups Chicken broth Primary liquid component.
- 2 cups Okra Sliced, fresh or frozen.
Spices
- 1 tablespoon Cajun seasoning Adjust based on taste preference.
- 1 teaspoon Dried thyme For flavor.
- 2 leaves Bay leaves For aromatic flavor.
Seasoning
- Salt and pepper To taste.
For Serving
- Cooked white rice White rice For serving.
- Chopped green onions Green onions For garnish.
- Chopped parsley Parsley For garnish.
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Stir constantly for about 20 to 30 minutes until the mixture turns a dark brown color, resembling melted chocolate.
- Once the roux has reached the desired color, add the chopped onions, green bell pepper, and celery. Sauté the vegetables for about 5 to 7 minutes until they soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Incorporate the chicken pieces and sliced sausage into the pot, stirring well to coat them with the roux and vegetables. Cook for about 5 minutes, allowing the meat to brown slightly.
- Gradually add the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to low. Add the okra, Cajun seasoning, dried thyme, bay leaves, salt, and pepper. Stir well to combine.
- Cover the pot and let the gumbo simmer on low heat for 45 minutes to 1 hour. Stir occasionally to prevent sticking and ensure even cooking.
- After simmering, taste the gumbo and adjust the seasoning if necessary. Remove the bay leaves before serving.
- In a bowl, place a generous scoop of cooked white rice, ladle the gumbo over the rice, and garnish with chopped green onions and parsley. Enjoy the dish while it’s hot!
Notes
Gumbo often tastes even better the next day as the flavors develop. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.