Chicken and Sausage Gumbo
Treat your taste buds to some classic Cajun-meets-Creole food with this mouthwatering chicken and sausage gumbo recipe. The flavors are so vibrant and rich.
Servings: 6
Equipment
- Pot 5 ½-Quart
Ingredients
- 1 rotisserie chicken large, skin removed, deboned and shredded
- 19 ½ Ounces Andouille sausage Cajun-style, in ¼-inch slices
- 6 Cups chicken broth more as needed
- 14 ½ Ounces diced tomatoes petite style, canned, drained
- 2 Teaspoons Cajun seasoning or Creole, I used Tony Chachere’s
- 1 bay leaf dried
- 1 Cup vegetable oil
- 2 green bell peppers chopped
- 1 onion chopped
- 3 celery stalks chopped
- ½ Teaspoon cayenne pepper
- ½ Teaspoon dried thyme
- 12 Ounces okra frozen cut
- 5 Cloves garlic minced
- 1 Cup all purpose flour
- Salt and black pepper to taste
- parsley chopped fresh for optional garnish
Instructions
- Heat a large pot over a medium to high heat and brown the sausage on both sides. Remove it from the pot.
- Turn the heat down and add the oil and flour. Cook for about 35 minutes, stirring often, to make a brown roux.
- Add the bell peppers, celery, garlic, and onion, and cook for 5 to 8 minutes or until the onions are beginning to turn translucent. The roux will keep darkening and thickening.
- Return the sausage to the pot and add the chicken too.
- Add the chicken broth, diced tomatoes, cayenne pepper, Creole seasoning, thyme, bay leaf, salt and pepper. Stir well.
- Bring the mixture to a boil and then turn down the heat and gently simmer, uncovered, for 1 or 2 hours, stirring occasionally.
- Add the okra during the last 30 minutes and keep cooking and stirring occasionally until the gumbo is the right consistency.
- Adjust the seasonings if needed and serve hot garnished with fresh parsley if liked.
Notes
Make the roux slowly: Don't rush the roux-making. Keep the heat low to medium and stir it often so the flour doesn't scorch or stick to the pan. Don't step away from the pot - you need to keep an eye on it.
Roux color: The darker the roux, the tastier the chicken gumbo is going to come out. I like to cook it until it's the color of milk chocolate or a medium brown shade. If you're short on time, you can make it light brown or tan - it will still taste good.
Cool before covering: It's important to let the gumbo cool completely before covering and refrigerating, otherwise the condensation in the container will drip down into the gumbo and make it watery.
Roux color: The darker the roux, the tastier the chicken gumbo is going to come out. I like to cook it until it's the color of milk chocolate or a medium brown shade. If you're short on time, you can make it light brown or tan - it will still taste good.
Cool before covering: It's important to let the gumbo cool completely before covering and refrigerating, otherwise the condensation in the container will drip down into the gumbo and make it watery.
Nutrition
Calories: 626kcal | Carbohydrates: 30g | Protein: 51g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 1985mg | Potassium: 809mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1087IU | Vitamin C: 54mg | Calcium: 106mg | Iron: 4mg
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