Creole Brunch Gumbo Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Chop the Andouille sausage, chicken breast, bell pepper, onion, celery, garlic, and okra into bite-sized pieces. Slice the green onions and set aside for garnish.

2. 2

   Cook the Sausage

   In a large pot, heat the olive oil over medium heat. Add the chopped Andouille sausage and cook until browned, about 5-7 minutes.

3. 3

   Sauté Vegetables

   Add the chopped onion, bell pepper, and celery to the pot. Sauté for another 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

4. 4

   Add Chicken

   Add the chopped chicken breast to the pot, stirring until the chicken is cooked through, about 5-7 minutes.

5. 5

   Incorporate Tomatoes and Broth

   Pour in the canned diced tomatoes (with juice) and chicken broth. Stir to combine all ingredients well.

6. 6

   Season the Gumbo

   Add the okra, thyme, bay leaves, cayenne pepper, salt, and black pepper. Stir and bring the mixture to a simmer.

7. 7

   Simmer the Gumbo

   Cover the pot and let the gumbo simmer for 30 minutes, stirring occasionally to prevent sticking.

8. 8

   Finish and Serve

   Remove the bay leaves, taste, and adjust seasoning if necessary. Serve hot, garnished with green onions and parsley.