Chicken and Sausage Gumbo
A rich and comforting gumbo featuring smoky sausage, tender chicken, and a deep, flavorful roux, perfect for cozy evenings.
Equipment
- Large Pot or Dutch Oven
- Skillet
- Wooden spoon
Ingredients
- 0.5 cup all-purpose flour for the roux
- 0.5 cup vegetable oil for the roux
- 1 cup celery diced
- 1 cup yellow onion diced
- 1 cup green bell pepper diced
- 4 cloves garlic minced
- 2 Tbsp Creole seasoning
- 6 cups chicken stock
- 2 each bay leaves
- 1 tsp dried thyme
- 1 lb. smoked sausage (preferably andouille or Cajun style)
- 2 cups shredded cooked chicken
- 1 cup okra fresh or frozen, sliced
- salt to taste
- black pepper to taste
- 4 cups hot cooked white rice for serving
- 0.5 cup sliced green onions for garnish
- hot sauce to serve alongside
Instructions
- In a large pot or Dutch oven, make the roux by combining flour and vegetable oil over medium-low heat. Stir constantly until it reaches a rich, milk chocolate brown color (30 to 60 minutes on stovetop).
- Add the diced celery, onions, and bell peppers to the roux and cook until softened and fragrant, about 5 minutes.
- Stir in the minced garlic and Creole seasoning, cooking for an additional minute.
- Slowly pour in the chicken stock, followed by the bay leaves and thyme. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes.
- In a skillet, brown the sliced sausage until caramelized. Add the sausage and shredded chicken to the gumbo, along with the okra. Let everything simmer uncovered for another 30 to 45 minutes until thickened.
- If the gumbo gets too thick, add more broth to reach desired consistency. Remove bay leaves before serving.
- Serve the gumbo over hot cooked white rice, garnished with sliced green onions and hot sauce to taste.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Gumbo also freezes well for up to 3 months.