Traditional Chicken and Sausage Gumbo
This hearty and flavorful Chicken and Sausage Gumbo is a quintessential Creole dish, perfect for family gatherings and cozy dinners. Packed with rich spices and tender meats, it offers a warm and comforting meal suitable for any occasion.
Prep time: 30 minutesCook time: 1 hour 30 minutesServes: 8
Ingredients
1 lb chicken thighs
1 lb andouille sausage
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1 cup okra, sliced
2 cups cooked white rice
1/4 cup fresh parsley, chopped
4 green onions, sliced
Instructions
1. Season the chicken thighs with salt and pepper.
2. In a large pot, heat oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside.
3. Add sausage to the pot and cook until browned. Remove and set aside with the chicken.
4. Reduce heat to medium and add flour to the oil, stirring constantly to make a roux. Cook until the roux reaches a dark brown color, about 15-20 minutes.
5. Add onions, bell pepper, and celery to the roux, cooking until softened.
6. Stir in garlic, and cook for another minute.
7. Gradually whisk in chicken broth, ensuring no lumps form.
8. Add bay leaves, thyme, paprika, cayenne, and adjust seasoning with salt and pepper.
9. Return chicken and sausage to the pot.
10. Bring to a simmer and cook for 45 minutes.
11. Stir in okra and cook for an additional 15 minutes.
12. Serve hot over cooked rice and garnish with parsley and green onions.
Storage
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gumbo on the stovetop over medium heat until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
