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Chicken & Sausage Gumbo

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Rate this recipe 4.8/5 (9 Votes)

Ingredients

  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 3 lb skinless, boneless chicken thighs
  • 1/2 c veggie oil
  • 1 lb andouille or other spicy sausage, cut into 1/2 rounds
  • 1 c flour
  • 2 medium onions, finely chopped
  • 4 scallions, thinly sliced
  • 2 celery stalks, finely chopped
  • 2 green bell peppers, finely chopped
  • 2 tbsp chopped garlic
  • 8 c low fat chicken broth
  • 2 bay leaves
  • 1 tsp chopped fresh thyme
  • 2 c 1/2 thick slices (fresh or frozen) okra
  • 1 1/2 tsp worcestershire sauce
  • 1 tsp hot sauce
  • 1 tsp file powder
  • steamed rice

Details

Preparation

Step 1

Combine 1 tbsp salt and next 3 ingredients in a small bowl, sprinkle all over the chicken. Heat 1/2 c oil in a large heavy pot over medium heat. Working in batches. Sear chicken until golden brown, about 5 minutes per side. Transfer to plate.
Strain drippings from pot through a fine mesh sieve into a 2 cup heat proof measuring cup. reserve 1 cup drippings, adding more oil if needed to measure 1 cup. wipe pot clean, return drippings to pot.
Heat drippings over medium heat, whisk in flour. whisk constantly until roux is the color of milk chocolate, 15-20 minutes.
Reduce heat to low, add onions, cook stirring occasionally, until soft. about 10 minutes.
Slowly whisk in broth, add bay leaves, thyme and reserved chicken & sausage. bring to boil, reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally. about 45 minutes
Stir in 1 cup okra, worcestershire and hot sauce. simmer until chicken is very tender and flavors meld. about 45 minutes. stir in remaining 1 cup okra, simmer until okra is crisp tender, about 5 minutes. Remove from heat

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