Chicken and Sausage Gumbo
Ingredients
- 2 lbboneless chicken breasts or thighs
- 32 ozcut okra
about 6 - 8 cups
- 1 lbandouille or hot smoked sausage
diced or sliced
- ⅓ cvegetable oil
canola, avocado, or light tasting olive oil will also work
- ½ call-purpose flour
- 1 conion
diced
- 1 ccelery
diced
- 1 cgreen bell pepper
diced
- 1 cgreen onions
thinly chopped
- 4 clovesgarlic
minced
- ¼ cfresh parsley
chopped, if you do not have fresh parsley, use 1 tablespoon + 1 teaspoon of dried parsley.
- 1 tspdried thyme
- ½ tspmarjoram
- ½ tspdried basil
- 2dried bay leaves
- ½ tspblack pepper
- 128 ounce can diced tomatoes with juice
or use 2 - 2½ cups of fresh tomatoes, cut into small chunks
- 1 ½ tspkosher salt
- ½ tsptony chachere's creole seasoning
- 3 quartschicken stock
chicken broth, or bone broth
- 4 ccooked white rice
- tabasco sauce
Directions
- 1
Begin by preheating the oven to 350°F. Spread the okra on a cookie sheet and let it bake while you get everything else cooking.
- 2
While the okra is in the oven, spread chicken breasts on a cookie sheet and drizzle olive oil & sprinkle with salt, pepper, and some Tony's Creole Seasoning. Bake the chicken for the same length of time as the okra and remove it when the okra comes out. (It's okay if it isn't fully cooked.)
- 3
Once the okra and chicken are in the oven, dice up andouille sausage and drop it in a large pot over medium heat. While it cooks, dice up the vegetables.
- 4
Once the andouille is cooked, remove it from the pot and start making the roux.
- 5
To make the roux, heat the oil over medium-low heat and then add flour. Stir or whisk until the clumps of flour are broken up. Scrape the sausage bits off the bottom of the pot as well. The roux will look kind of like paste at first, then it will slowly start to get darker and will start smelling toasty.
- 6
For this type of gumbo, you are looking for more of a cardboard box/peanut butter-colored roux. (There are more details about the roux above in the post.)
- 7
Once the roux is ready, add the baked okra right from the oven. Also, remove the chicken from the oven and set it off to the side.
- 8
Stir the okra into the roux, then add the diced green bell pepper, diced onion, and diced celery. Stir into the roux and cook for about 5 minutes.
- 9
When the onions start to soften, add the garlic, tomatoes, and green onions, then season with marjoram, basil, bay leaves, thyme, parsley, Tony's, salt and pepper. Cook for 1 - 2 minutes.
- 10
Next, add the chicken - diced or shredded. (If you cooked the chicken in an Instant Pot, go ahead and add the broth that was in the bottom of the pot - it's liquid gold!)
- 11
Add the cooked andouille and cook for a few more minutes, stirring to ensure nothing sticks to the bottom of the pot.
- 12
Now, add the chicken stock and bring to a boil.
- 13
Once the gumbo broth starts boiling, reduce it to a simmer. Simmer uncovered on low heat for at least an hour, I recommend 2 - 3 hours. The longer you cook the gumbo, the better it will be.
- 14
Stir as needed to prevent the gumbo from sticking to the bottom. It might develop a film on top - just stir that in.
- 15
When ready to serve, spoon the gumbo into bowls with a scoop of freshly made white rice. Garnish with extra salt & pepper if desired and a few dashes of Tabasco Sauce.
Chicken and Sausage Gumbo
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About this Recipe
Craving a truly satisfying meal that feels like a warm embrace from the heart of Louisiana? This Chicken and Sausage Gumbo takes humble ingredients and transforms them into an extraordinary, flavorful experience.
Why This Gumbo Works
This isn't just any stew; it's a Louisiana Chicken and Sausage Gumbo, a classic Creole creation that masters the art of deep flavor. By combining hearty chicken and robust sausage with the vibrant medley of okra and tomatoes, alongside aromatic vegetables like onion, celery, and green bell pepper, you achieve a complex, rich, and utterly delicious dish that’s perfect for home cooking.
What to Expect
Prepare for a wonderfully thick and hearty gumbo brimming with tender chicken, savory pieces of andouille or hot smoked sausage, and the distinct textures of okra and diced tomatoes. Each spoonful delivers a rich, savory broth, beautifully seasoned with dried thyme, marjoram, basil, and the subtle warmth of bay leaves and black pepper. It’s a comforting, substantial meal that truly embodies the spirit of classic Southern comfort food.
Customization & Variations
This versatile recipe allows for easy adjustments to suit your preferences. You can use either boneless chicken breasts or thighs for the chicken component. For the sausage, choose between andouille or hot smoked sausage to achieve your desired smoky depth. If you don't have fresh parsley, dried parsley works perfectly as a substitute. Feel free to use fresh tomatoes cut into small chunks instead of canned diced tomatoes, or experiment with different types of oil like canola, avocado, or light tasting olive oil. Adjust the kosher salt, black pepper, and Tony Chachere's Creole seasoning to your taste, and don't forget to have Tabasco sauce on hand for an extra kick.
Serving & Context
Serve this magnificent Creole Chicken and Sausage Gumbo piping hot over fluffy white rice. It’s an ideal main course for feeding a crowd, perfect for family gatherings or cozy evenings when you desire a deeply satisfying and authentic Louisiana culinary adventure.