Gumbo Chicken & Sausage Recipe
Roasted chicken and smoked sausage in a dark roux gumbo, served with steamed rice
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Ingredients
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Main Ingredients
Spices and Seasonings
Roux
Serving
Method
Preparation
- 1
- 2
Cook the Roasted Chicken
If using leftover roasted chicken, shred it into bite-sized pieces. If cooking fresh chicken, roast it in the oven until fully cooked, about 1 hour at 375°F (190°C).
Making the Roux
- 3
Heat the Oil
In a large heavy-bottomed pot, heat 1 cup of vegetable oil over medium heat.
- 4
Add Flour
Once the oil is hot, gradually whisk in 1 cup of all-purpose flour.
- 5
Cook the Roux
Continue to stir the mixture constantly for about 30-40 minutes, until it turns a deep brown color, resembling chocolate. Be careful not to burn it.
Cooking the Gumbo
- 6
- 7
Add Sausage and Chicken
Stir in the sliced smoked sausage and shredded roasted chicken. Cook for an additional 5 minutes.
- 8
Combine Broth and Seasonings
Pour in 6 cups of chicken broth, add the okra, diced tomatoes, bay leaves, Cajun seasoning, thyme, paprika, salt, and black pepper. Stir to combine.
- 9
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally.
Serving
- 10
Prepare the Rice
While the gumbo is simmering, prepare 2 cups of steamed rice according to package instructions.
- 11
Serve
Once the gumbo has thickened and flavors have melded, serve it hot over a scoop of steamed rice.
