Chicken and Sausage Gumbo

By ldelmas

This recipe is prepared in the 6-qt. stock pot from the 10-piece 18/10 stainless steel cookware set by Cook’s Essentials® (K19781).

Ingredients

• 1/2 Tbsp plus 1/2 cup vegetable oil
• 2 lbs boneless skinless chicken thighs, chopped
• 1/2 Tbsp Creole seasoning
• 1 lb Andouille sausage, chopped
• 1 cup flour
• 2 cups onion, finely chopped
• 2 cloves garlic, minced
• 1 cup celery, chopped
• 1 green bell pepper, chopped
• 1 (14.5-oz) can petite diced tomatoes
• 1 cup uncooked long grain rice
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 3 bay leaves
• 1/4 tsp dried thyme
• 1 package (1 lb, 4 oz) frozen sliced okra
• 9 cups chicken broth

Preparation

Step 1

Season chicken thighs with Creole seasoning. Heat 1/2 Tbsp oil in a 6-qt stock pot (or Dutch oven) over medium-high heat. Brown the sausage, remove, and set it aside.

Add the chicken to the pan (with the sausage drippings) and cook over medium-high heat until brown on both sides. Remove the chicken and set aside.

In the same pan, over medium heat, combine the remaining 1/2 cup of oil and flour. Cook the mixture, stirring slowly and constantly, for 10—15 minutes, or until dark brown. Be careful not to burn or scorch.

Add the onions, garlic, celery, bell pepper, and cook for 5 minutes. Slowly add the broth and stir until there are no lumps.

Add the tomatoes, rice, salt, cayenne, bay leaves, thyme, and okra. Stir and bring to a simmer. Continue to simmer for 10 minutes.

Add the chicken and cooked sausage to the gumbo. Bring the mixture to a boil and simmer for 20 minutes. Remove the bay leaves and serve.