chicken and sausage gumbo

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By Beth Pierce
from Old Monroe, MO

I love to serve this delicious dish over white rice, with a side of cornbread and Southern Collard Greens. This amazing meal takes a little time to prepare but once you taste it you will know that every minute of effort was well worth it.

serves 6
prep time 15 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For chicken and sausage gumbo

  • 1 Tbsp
    vegetable oil
  • 1 1/2 lb
    boneless skinless chicken thighs trimmed and cut in bite size pieces
  • 12 oz
    andouille sausage
  • 1/2 c
    unsalted butter
  • 1/2 c
    flour
  • 1
    medium onion chopped
  • 2
    ribs celery chopped
  • 1
    green pepper chopped
  • 1
    red pepper chopped
  • 3 clove
    garlic minced
  • 4 c
    low sodium chicken broth
  • 1 1/2 c
    cut okra
  • 1 1/2 tsp
    cajun seasoning (more or less to taste)
  • 1/2 tsp
    dried thyme
  • 1/4 tsp
    black pepper
  • 2
    bay leaves
  • 1/4 c
    chopped fresh parsley
  • 1 Tbsp
    file powder
  • cooked rice (for serving)

How To Make chicken and sausage gumbo

  • 1
    Heat the vegetable oil in large Dutch Oven or heavy pot over medium heat. Add the chicken and andouille sausage cooking until the chicken is cooked through and both meats are lightly browned. Using a slotted spoon remove the meat from the pot and place it a bowl. Cover the bowl and set it aside. Remove the fat from the bottom of the pot.
  • 2
    In the same pot melt 1/2 cup butter over medium low heat. Whisk in 1/2 cup flour. Continue whisking until you have a smooth sauce. Continue cooking and whisking almost constantly until the flour turns a dark brown. This can take up to 30 minutes and must be stirred continuously so it does not burn.
  • 3
    Add the onions, celery, and bell peppers cooking for 3 minutes while stirring constantly. Add the garlic cooking for an additional 2 minutes. Stir in the chicken broth, okra, Cajun Seasoning, thyme, black pepper, and bay leaves. Bring it a low boil and then reduce the heat to a simmer. Simmer for 30 minutes. Then add the chicken and sausage back to the pot and simmer for another 30 minutes. Right before serving remove from the heat and stir in the parsley and file powder. Served over cooked rice.
  • 4
    NOTES This recipe works with either chicken thighs or chicken breasts. I prefer the chicken thighs as they do not dry out even with all this simmering. If you like you can add a can of diced or fire roasted tomatoes. Cajun food does not usually include tomatoes so it would make it more Creole cuisine which is also delicious. Gumbo is best simmered for several hours so if time allows simmer a little longer. I wrote the recipe trying to keep the average person and their busy schedule in mind. Season with Cajun seasoning to taste. If you like it with even more kick try adding a little ground cayenne pepper. File Powder or gumbo file is made from dried ground leaves of the sassafras tree. It is primarily used to thicken the gumbo but its unique flavor and aroma also contribute to the recipe. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power or on the stovetop over low heat. To freeze first cool completely. Then store in a sturdy freezer container or heavy duty freezer bag for up to 3 months. Defrost in the refrigerator overnight and heat in the microwave at a reduced power or on the stovetop on low.
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