Fried Chicken & Gumbo Recipe

Marinate the Chicken

In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 2 hours or overnight.

Prepare the Flour Mixture

In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Coat the Chicken

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Fry the Chicken

In a large, deep skillet, heat the vegetable oil over medium-high heat. Fry the chicken pieces in batches for about 15-18 minutes, or until golden brown and cooked through. Drain on paper towels.

Cook the Sausage

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced andouille sausage and cook until browned. Remove and set aside.

Make the Roux

In the same pot, add the chopped onion, bell pepper, and celery. Cook until softened. Stir in flour and cook until it turns a deep brown color, about 15-20 minutes.

Add Ingredients

Stir in garlic, diced tomatoes, chicken broth, okra, bay leaves, thyme, salt, black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes.

Finish the Gumbo

Add the browned sausage back into the pot and simmer for an additional 10 minutes. Remove bay leaves before serving.

Cook the Rice

In a medium saucepan, combine long-grain rice, chicken broth, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.