Chicken and Sausage Gumbo
Louisiana Chicken and Sausage Gumbo is a true representation of classic home cooking - taking simple, inexpensive ingredients and elevating them into an extraordinary meal. This Creole gumbo is loaded with okra, tomatoes, sausage, and chicken - it is so delicious.
Ingredients
- 2 poundsboneless chicken breasts or thighs
- 32 ozcut okra (about 6 - 8 cups)
- 1 poundandouille or hot smoked sausage, diced or sliced
- ⅓ cupvegetable oil (canola, avocado, or light tasting olive oil will also work)
- ½ cupall-purpose flour
- 1 cuponion (diced)
- 1 cupcelery (diced)
- 1 cupgreen bell pepper (diced)
- 1 cupgreen onions (thinly chopped)
- 4 clovesgarlic (minced)
- ¼ cupfresh parsley, chopped (if you do not have fresh parsley, use 1 tablespoon + 1 teaspoon of dried parsley. )
- 1 teaspoondried thyme
- ½ teaspoonmarjoram
- ½ teaspoondried basil
- 2dried bay leaves
- ½ teaspoonblack pepper (pepper to taste at this point, you may need more depending on your preferences. )
- 128 ounce can diced tomatoes with juice (or use 2 - 2½ cups of fresh tomatoes, cut into small chunks)
- 1 ½ teaspoonskosher salt (+ more to taste)
- ½ teaspoontony chachere's creole seasoning (+ more to taste)
- 3 quartschicken stock, chicken broth, or bone broth
- 4 cupscooked 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.