Chicken And Sausage Gumbo Recipe

Cooking Instructions

1. 1

   Prepare the Roux

   In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture is a dark brown color, about 20-30 minutes.

2. 2

   Cook the Vegetables

   Add the diced onions, bell pepper, celery, and garlic to the roux. Cook for another 5-7 minutes until the vegetables are softened.

3. 3

   Add Meats and Liquids

   Stir in the chicken thighs and andouille sausage. Then add the canned tomatoes, chicken broth, bay leaves, thyme, Cajun seasoning, salt, and black pepper. Bring to a boil.

4. 4

   Simmer the Gumbo

   Reduce the heat to low and let the gumbo simmer for about 45 minutes until the chicken is cooked through and tender. Stir occasionally.

5. 5

   Shred the Chicken

   Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the pot.

6. 6

   Serve

   Remove bay leaves before serving. Serve the gumbo over cooked white rice and garnish with sliced green onions and chopped parsley.