Chicken & Sausage Gumbo Recipe
Creole style classic gumbo, steamed rice
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Ingredients
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Protein
Vegetables
Liquids & Broth
Spices & Seasoning
Rice
Garnish
Method
Preparation
- 1
Prepare the Rice
In a medium saucepan, bring 4 cups of water to a boil. Add 2 cups of long-grain white rice, reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
Cooking the Gumbo
- 2
Cook the Sausage
In a large pot or Dutch oven over medium heat, add the Andouille sausage slices. Cook for about 5 minutes until browned. Remove from the pot and set aside.
- 3
- 4
Brown the Chicken
Add the chicken thighs to the pot and cook for about 5-7 minutes until browned on all sides.
- 5
Combine Ingredients
Return the sausage to the pot. Add the chicken broth, water, Cajun seasoning, bay leaves, and season with salt and black pepper to taste. Stir well to combine.
- 6
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30-35 minutes until the chicken is cooked through and the flavors have melded.
- 7
Add Okra
Stir in the sliced okra and simmer for an additional 10-15 minutes until the okra is tender.
Serving
- 8
Serve the Gumbo
Remove bay leaves from the gumbo. Serve hot over a scoop of steamed rice. Garnish with sliced green onions and chopped parsley.
