Yield: 8 servings
Chicken And Sausage Gumbo
This rich and decadent Chicken and Sausage Gumbo starts with a dark, rich roux and is filled with tender chicken, andouille sausage, and the infamous holy trinity! This is an authentic recipe from my mom that will transport you right to the magic of the French Quarter!
Ingredients
- 1 cup vegetable oil
- 1 cup all purpose flour
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 pound boneless chicken, breasts or thighs, cut into bite size pieces
- 1 pound smoked sausage or andouille sausage, sliced
- 1 ½ to 2 tablespoons cajun seasoning
- 1 pound okra, sliced
- 14.5 ounce can diced tomatoes, do not drain
To Serve:
- Cooked white rice
- Green onions or chives
- Parsley
- Hot sauce
Instructions
- In a large dutch oven, or heavy bottomed pot, heat oil over medium heat. Whisk in flour, stirring constantly. It is very important to continue stirring roux so that it doesn’t burn. Continue cooking roux until the color of chocolate milk or light brown. (If you start to see black flecks or starts to smell burned, toss it and start over.)
- Add onion, bell pepper and celery, keep stirring and cook for 3 minutes. Add garlic and broth, stirring until all ingredients are mixed together. The roux may separate from the broth. Keep whisking and it will blend back together.
- Add chicken breast, sausage and cajun seasonings. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Next add okra and tomatoes and continue simmering for 30 more minutes or longer if you have the time for up to an hour.
- Serve with white rice. Add chopped parsley, chopped green onions or chives, as desired.
Notes
Add Shrimp: Looking to add shrimp to your gumbo? Shrimp cook very quickly and then can become tough.So to add shrimp to a gumbo, you want them to be the last ingredient you add. My mom taught me to add the shrimp at the last step and let them cook for about 5 minutes, until white and translucent. Then serve your gumbo. This will ensure the shrimp are nice and tender, not tough and chewy.
Storage: Store gumbo in an air tight container in the fridge for up to 5 days. Or freeze your gumbo in freezer safe containers for up to 3 months.
Nutrition
Serving: 1, Calories: 677kcal, Carbohydrates: 27g, Protein: 29g, Fat: 51g, Saturated Fat: 9g, Polyunsaturated Fat: 36g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 1127mg, Fiber: 4g, Sugar: 5g