Hearty Chicken Sausage Gumbo
Looking to bring a taste of Louisiana into your kitchen? This Chicken Sausage Gumbo is the perfect dish to satisfy your cravings for something warm, hearty, and full of deep Southern flavor. With its combination of tender chicken, spicy sausage, and a roux-thickened broth, it’s a crowd-pleaser that’s sure to become a staple in your recipe collection.
Ingredients:
- 1 lb boneless skinless chicken thighs, cut into pieces
- 12 oz andouille sausage, sliced
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup okra, sliced (fresh or frozen)
- 1/2 cup fresh parsley, chopped
- 3 green onions, sliced
- 2 cups cooked white rice
Instructions:
- In a large pot or Dutch oven, brown the chicken and sausage over medium heat. Remove the meat and set it aside.
- In the same pot, add the flour and oil to create a roux. Cook over medium-low heat, stirring constantly, until it reaches a dark brown color, about 15-20 minutes.
- Add the onions, bell pepper, celery, and garlic to the roux, and cook until the vegetables are softened, about 5 minutes.
- Gradually stir in the chicken broth and bring to a boil. Add the diced tomatoes, Cajun seasoning, thyme, bay leaves, salt, and pepper.
- Reduce heat to low and add the chicken and sausage back into the pot. Simmer for 45 minutes.
- Add the okra and continue to simmer for another 15 minutes.
- Remove the bay leaves and adjust seasoning if necessary.
- Serve the gumbo over cooked white rice and garnish with fresh parsley and green onions.
This Chicken Sausage Gumbo is not only a filling meal but also an exquisite example of Southern comfort food. Best enjoyed with family and friends, this gumbo is sure to warm your heart and belly. Remember, the key to a great gumbo is patience while making the roux—it’s worth the effort for that authentic flavor!
Tips:
- If the roux starts to burn, start over. It’s a crucial element for the gumbo’s flavor and can’t be rushed.
- For a thicker gumbo, simmer it longer before adding the okra; for a thinner gumbo, add a bit more broth or water.
- The gumbo tastes even better the next day after the flavors have had more time to meld together.