Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

from vikalinka.com
95 min
8 servings

This stew is brimming with tender okra, peppers, celery, chicken thighs and sausage, in rich tomato gravy, seasoned with smoky Cajun spices.

Ingredients

  • 100g/ ½ cup butter
  • 100g/ ½ cup all purpose / plain flour
  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 1 green pepper (diced)
  • 2 stalks celery
  • 3-4 cloves garlic (minced)
  • 1.25 litre / 5 cups chicken stock
  • 400g / 14 oz canned chopped tomatoes
  • 500g/1 lbs skinless boneless chicken thighs (cut into quarters )
  • 500g/1 lbs andouille sausage (sliced thickly )
  • 200g / 2 cups fresh okra (sliced)
  • 10g / 1/4 cup chopped parsley
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika (spicy)
  • 1/2 tsp Salt
  • 2 bay leaves

Directions

  1. 1

    In a large pot melt the butter and whisk in the flour over low medium heat, continue cooking whisking once in a while until the mixture turn brown. This will take 15-17 minutes. Don’t be tempted to turn up the heat as it can burn the roux and give it bitter taste.

  2. 2

    While the roux is cooking heat 1 tbsp of oil in another frying pan and brown the chicken thighs until golden on both sides but not cooked all the way through. Remove the chicken to a plate. To the same pan add the chopped onions, green pepper and celery and sauté over low heat for 10 minutes until softened, then ad the minced garlic and cook for 30 seconds longer. Take off the heat and set aside till needed.

  3. 3

    Preheat the oven to 180C/350F.

  4. 4

    When the roux is brown, gradually whisk in the chicken stock until the mixture is smooth and lump free. Then add the Cajun seasoning, smoked paprika, salt and bay leaves, chopped tomatoes, chopped parsley, sautéed onions, green pepper and celery, sliced okra and sausage and the chicken thighs with the juices at the bottom of the plate. Stir everything carefully and place in the preheated oven for 1 hour.

  5. 5

    Serve with steamed rice.