Chicken & Sausage Gumbo

Photo by Samara A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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