Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

from krollskorner.com
Main Course
240 min
10 servings
416 kcal / serving

Chicken and Sausage Gumbo recipe: A favorite in New Orleans and soon to be in your house too! This gumbo is made with chicken and andouille sausage, aromatic vegetables and delicious Cajun spices such as paprika and thyme.

Ingredients

  • 1 lb.chicken thighs, cut into small, bite-sized pieces
  • 2 tsp.cajun seasoning
  • 2 tbsp.olive oil
  • 1package andouille sausage, 1/2 inch sliced into coins or half moons
  • ½ cupall-purpose flour
  • ½ cupgrapeseed oil
  • 1 ½ cupscelery, chopped small
  • 1jalapeño, diced
  • 1 largeyellow onion, diced
  • 2 largegreen bell peppers, diced
  • 8 cupschicken broth
  • 1can fire-roasted tomatoes
  • 1 tbsp.dried parsley
  • 5 clovesgarlic, minced
  • 1 tsp.dried basil
  • 1 tsp.thyme, fresh or dried
  • 1 tsp.paprika
  • ¼ tsp.black pepper
  • 2bay leaves
  • 2 cupsrice (cooked separately to serve on top)

Directions

  1. 1

    Preheat oven to 425°F. Cut up chicken thighs into small bite sized pieces. Place in a medium sized bowl and toss with Cajun seasoning and olive oil. Place on a sheet pan lined with foil and place in oven for 20-25 minutes.

  2. 2

    While the chicken is cooking, dice up the celery, jalapeño, onion and bell pepper. Place them all in one bowl. It is important to cut and prepare the veggies before making roux so you have these ingredients ready to go.

  3. 3

    In a large heavy bottomed pot (preferably a Dutch oven), over medium-low, add in grape seed oil and get the oil warm (~1-2 minutes on the stove). Then, slowly whisk in flour to combine. Switch to a wooden spoon and stir continuously for at least 20-30 minutes (without burning) or until roux becomes a dark brown color (think chocolate). DO NOT WALK AWAY FROM STOVE. Roux can easily burn.

  4. 4

    Remove chicken from the oven and set aside. When roux reaches desired color, add in celery, jalapeño, onion, and pepper into roux. Continuously stir until vegetables are soft and tender (~7 minutes). Add in garlic and stir for 30 seconds.

  5. 5

    Whisk in chicken broth, reduce heat to a simmer and add in tomatoes, dried parsley, basil, thyme, pepper, paprika, and bay leaves. Stir and allow mixture to come to a simmer. Add in chicken and sausage.

  6. 6

    Simmer over low heat for 1-3 hours. This is a key step so the flavors meld and roux can develop.

  7. 7

    Remove bay leaves. taste and adjust seasonings adding more salt or pepper as desired. Serve with cooked rice on top. Garnish with green onions or parsley. Enjoy!