Chicken & Sausage Gumbo

By davidv

This recipe is prepared in the 6-qt. stock pot from the 13-piece speckled enamel cookware set from Paula Deen.

Ingredients

• 1/2 Tbsp + 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
• 9 cups chicken broth
• 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

Details

Adapted from qvc.co

Preparation

Step 1

Season the chicken thighs with creole seasoning. Heat 1/2 Tbsp oil in a 6-qt (or larger) stockpot over medium-high heat. Brown the sausage and set aside.

Add the chicken to the pot (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, and 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.