Description
A hearty gumbo featuring chicken and Andouille sausage, perfect for a comforting meal.
Ingredients
Scale
- 1 Tablespoon Olive Oil
- 24 ounces Andouille Sausage Links (sliced)
- 2 pounds Boneless Skinless Chicken Thighs (excess fat trimmed off)
- 1/2 Tablespoon Creole Seasoning
- 1/2 cup All Purpose Flour
- 1/2 Cup Butter
- 1 Green Bell Pepper (chopped)
- 1 Red Bell Pepper (chopped)
- 1 Small Onion (chopped)
- 3 Celery Sticks (chopped)
- 12 ounces Frozen Cut Okra (or 12 Fresh Okras, sliced)
- 3 cloves garlic (minced or 1 Tablespoon Minced Garlic)
- 6 cups Chicken Broth
- 2 Bay Leaves
- 1/2 Tablespoon Gumbo Filé Powder
Instructions
- Heat the olive oil in a large stock pot or dutch oven over medium high heat.
- Add in the sliced Andouille sausage and sear for 3 minutes on both sides of the sausage. Remove from the pan to a separate dish but leave any grease from the sausage in the pan.
- Add the chicken thighs to the pan in a single layer. Season with the Cajun seasoning on both sides.
- Sear the chicken thighs on medium high heat for approximately 5 minutes per side until browned on both sides of the chicken. Remove from the pan to the dish with the sausage.
- Add the butter to the pan and heat over medium high heat until melted.
- Whisk in the flour. Reduce the heat to medium low heat and cook for 30-40 minutes until the roux is a chocolate brown color. Continue to whisk frequently during this step so that the flour does not burn.
- Add the bell peppers, onions, celery, okra, and garlic to the pan. Cook over medium high heat until softened (approximately 7-10 minutes).
- Whisk the chicken broth into the roux mixture.
- Add the chicken and sausage back to the pan. Add in the bay leaves.
- Mix all the ingredients together and bring the mixture to a boil. Cover and cook on low heat for 60 minutes.
- Remove the chicken, shred, and stir it back into the gumbo.
- Remove the gumbo off of the heat and stir in the gumbo filé. Make sure that the mixture does not come back to a boil as this will make the gumbo stringy.
- Taste test the gumbo and stir in more Creole seasoning if needed based on your preference.
- The gumbo is ready to serve as is or with rice and enjoy!
Notes
- This gumbo can be made a day in advance for better flavor.
- Add more or less Cajun seasoning according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg