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 Creole seasoning or Cajun, 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
Take your time with the roux: Don't rush this step because the roux is what gives gumbo its signature rich flavor. Keep the heat on low to medium, stir constantly, and don't wander too far from the stove. It's worth the patience.
Aim for a milk chocolate color: I like cooking the roux until it reaches the color of milk chocolate, which gives the gumbo a deep, nutty flavor without becoming bitter. If you're new to making gumbo, it's better to stop a little early than risk burning it and having to start over.
Let it rest before serving: Gumbo is one of those dishes that seems to get even better as it sits. If you have the time, let it rest for 15 to 20 minutes before serving so the flavors can come together even more.
Cool completely before storing: Let the gumbo cool completely before transferring it to an airtight container and refrigerating it. That helps prevent condensation from dripping back into the gumbo and thinning the rich broth.
Aim for a milk chocolate color: I like cooking the roux until it reaches the color of milk chocolate, which gives the gumbo a deep, nutty flavor without becoming bitter. If you're new to making gumbo, it's better to stop a little early than risk burning it and having to start over.
Let it rest before serving: Gumbo is one of those dishes that seems to get even better as it sits. If you have the time, let it rest for 15 to 20 minutes before serving so the flavors can come together even more.
Cool completely before storing: Let the gumbo cool completely before transferring it to an airtight container and refrigerating it. That helps prevent condensation from dripping back into the gumbo and thinning the rich broth.
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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