Chicken and Sausage Gumbo

By ldelmas

Ingredients

• 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.