Southern Gumbo Recipe
A mix of Andouille sausage and chicken over a bed of rice and savory cajun broth with vegetables. Served with cornbread.
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Ingredients
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Protein
Vegetables
Liquids & Broth
Spices & Seasonings
Rice
Cornbread
Method
Prepare the Gumbo
- 1
Cook the Sausage and Chicken
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
- 2
- 3
Add Chicken and Spices
Add the chicken thighs to the pot along with Cajun seasoning, bay leaves, salt, and black pepper. Stir to combine.
- 4
Add Liquids
Pour in the chicken broth and water, then add the diced tomatoes and okra. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- 5
Cook the Rice
- 6
Prepare the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice, cover, and reduce heat to low. Cook for about 18-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork.
Make the Cornbread
- 7
Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- 8
- 9
Combine and Bake
Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Serve
- 10
Plate the Dish
Serve the gumbo over a bed of rice, with a side of warm cornbread.