Chicken and Sausage Gumbo
Creole comfort food. Use Andouille sausage in this recipe for a more traditional gumbo. I only had ground sausage in the fridge so that’s what went in the pot instead and it was delicious. Add whatever meats, fish, or shellfish you have laying around.
- Prep Time: 45 Minutes
- Cook Time: 1 Hour 30 Minutes
- Total Time: 2 hours 15 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
- 1/4 cup vegetable oil, divided
- 1/4 cup flour
- 1 cup (1 small) onions, diced
- 1 cup (1 small) green peppers, diced
- 1 cup (2 large stalks) celery, diced
- 2 tsp minced garlic
- 1 1/2 cups sliced Okra
- 2 tsp Creole Seasoning (if you don’t have this use a mixture of mostly Paprika with a touch of cayenne, oregano, thyme)
- 1 bay leaf
- 12 ounces (3/4 lb) andouille sausage, sliced 1/2″ pieces
- 1 1/2 lb boneless skinless chicken thighs
- 6 cups Chicken Broth
- 14.5 ounce can of diced tomatoes
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- Bring a heavy bottomed pot to medium high heat and add andouille sausage. Sear on both sides until brown ~ 2-3 minutes. You may need to brown the sausage in batches as you want it to sear and not steam. Cool sausage on a plate and set aside.
- Heat 1/4 cup vegetable oil in the same stockpot over medium low heat. When warm, whisk in flour. Continue whisking until the roux has turned a darker caramel color ~ 8 minutes. Be careful not to walk away and forgot about or burn the roux or you’ll have to start over.
- When the roux is dark add onions, peppers, and celery. Cook ~ 4-5 minutes or until translucent and add garlic. Cook 1-2 minutes or until fragrant and add chicken, sausage, okra, bay leaf, creole seasoning, canned diced tomatoes, chicken broth, sea salt, and black pepper.
- Bring to a boil, reduce heat to a simmer, cover & cook ~ 1 hour. Remove chicken, let cool, shred with knife and fork and return to the pot.
Traditional gumbo cooks down for a couple hours and has several variations in ingredients. We were in a hurry last night and ate it after 1 hour of simmering and it was delicious.
- Add water or more broth if you desire a thinner consistency and add sea salt to taste. Serve with bread or rice. Delicious – Happy Eating! Beckie
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Keywords: Creole, Comfort Food, Gumbo, Soup, Stew, Low Country