Chicken & Sausage Gumbo Recipe
Chicken & sausage in a mouth-watering roux. Served with rice.
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Ingredients
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Proteins
Vegetables
Liquids & Seasonings
Rice
Method
Preparation
- 1
- 2
Prepare the Chicken and Sausage
Cut the chicken thighs into bite-sized pieces. Slice the Andouille sausage into rounds. Set both aside.
Making the Gumbo
- 3
Make the Roux
In a large pot, heat 1 cup of vegetable oil over medium heat. Gradually whisk in 1 cup of all-purpose flour. Cook, stirring constantly, until the roux turns a deep brown color, about 20-30 minutes.
- 4
Add Vegetables
Once the roux is ready, add 1 cup of chopped onion, 1 cup of chopped green bell pepper, 1 cup of chopped celery, and 4 minced garlic cloves. Stir well and cook for another 5 minutes.
- 5
Add Proteins and Liquids
Add the chicken pieces and sausage to the pot, stirring to combine. Pour in 4 cups of chicken broth. Add 2 bay leaves, 1 tsp of dried thyme, and 1 tsp of cayenne pepper. Stir well to combine.
- 6
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 45-60 minutes. If using, add 1 cup of sliced okra during the last 15 minutes of cooking.
- 7
Season to Taste
Before serving, taste the gumbo and season with salt and black pepper as needed.
Serving
- 8
Serve
Ladle the gumbo into bowls and serve over the prepared rice. Enjoy!
