Classic Chicken and Sausage Gumbo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 chicken thighs (1 lb)
02 -
2 andouille sausage links (24 oz), sliced
→ Roux & Vegetables
03 -
1 cup flour
04 -
½ cup vegetable oil
05 -
1 green bell pepper, chopped
06 -
1 small onion, chopped
07 -
3 celery sticks, chopped
08 -
6 garlic cloves, minced
09 -
12 okra, chopped
→ Seasonings & Liquid
10 -
8 cups chicken broth
11 -
½ tbsp Tony Chachere's Creole Seasoning
12 -
½ tsp gumbo filé powder
13 -
2 bay leaves
→ For Serving
14 -
White rice
15 -
Parsley, chopped
16 -
Green onions, sliced
17 -
Hot sauce
# Instructions:
01 -
In a pot on medium heat, add andouille sausage and sear for about 3 minutes on both sides. Remove the sausage and set aside but leave the drippings. Then sear chicken thighs, seasoned with Tony's or cajun seasoning, for about 5 minutes on both sides. Then shred and set aside.
02 -
In the same pot with the drippings, reduce to low-medium heat then add flour and oil to make a roux. Stir frequently for about 30 minutes until it is a chocolate brown color. Do not step away here because it can quickly burn.
03 -
Add bell pepper, onions, celery, and garlic. Cook until softened.
04 -
Add chicken broth while stirring to mix it into the roux. Then add sausage and chicken back in, Tony's seasoning, filé powder, bay leaves, and okra. Mix it together and simmer with the lid on for at least an hour on low heat.
05 -
Taste test and adjust to your liking. Serve with rice, parsley, green onions, hot sauce, and enjoy!
# Notes:
01 -
The key to good gumbo is a dark, well-cooked roux.
02 -
Tastes even better the next day.