This savory chicken and smoked sausage gumbo is a hearty and flavorful stew, perfect for a cozy dinner. With a rich, spiced broth and a medley of fresh vegetables, it brings the classic taste of Creole cuisine to your table.
Gumbo is a staple of Creole cuisine, known for its rich, flavorful profiles, often made with a variety of meats and seafood.
1 lb boneless skinless chicken thighs
1 lb smoked sausage, sliced
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup okra, sliced
2 bay leaves
1 tsp dried thyme
1/2 tsp cayenne pepper
Salt and pepper to taste
2 cups cooked white rice
2 tbsp chopped fresh parsley
4 green onions, sliced
1. Heat the oil in a large pot over medium heat, then gradually whisk in the flour to make a roux, stirring constantly for about 20 minutes until the mixture is a deep brown.
2. Add the chopped onion, bell pepper, and celery to the roux and sauté until they are soft, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 2 minutes.
4. Slowly add the chicken broth to the pot, stirring to combine with the roux.
5. Add the diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and pepper. Bring to a simmer.
6. Add the chicken thighs and smoked sausage to the pot. Simmer for 30 minutes, stirring occasionally.
7. Stir in the okra and continue to simmer for another 15 minutes until the chicken is cooked through and tender.
8. Remove the chicken from the pot, shred it, and return it to the gumbo. Discard the bay leaves.
9. Serve the gumbo hot over a bed of cooked white rice, garnished with chopped parsley and green onions.
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the gumbo gently on the stove over medium heat until heated through, stirring occasionally.
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