Chicken and Sausage Gumbo -

A bowl of gumbo with chunks of meat, sausage, and vegetables in a dark brown sauce, served with white rice. A spoon rests in the bowl.

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Chicken and Sausage Gumbo

This hearty and comforting chicken and sausage gumbo will please every family member.

Prep Time15

Active Time1 25

Total Time1 40

Course: dinner, Lunch

Cuisine: American, Cajun

Keyword: Gumbo

Yield: people

Calories: 830kcal

Author: Author: Maddy & JD - Them Bites

Materials

Salt to taste
Pepper to taste
Cajun Seasoning to taste (we used Slap Yo Mama)
Garlic Powder to taste
Onion Powder to taste
Old Bay to taste
2 Bay Leaves
4 Stalks Celery chopped
1 Medium White Onion diced
1 Medium Green Bell Pepper diced
2 cups okra diced
4 Skinless Chicken Thighs
1 Andouille Sausage
1 cup Flour
1 cup Vegetable Oil
2 cups Chicken Broth

Instructions

Start by seasoning your chicken thighs with salt, pepper, garlic powder, onion powder, and cajun seasoning of your choice.
Cook chicken over medium heat until both sides have color. You don't want to cook these all the way through. That will happen once they're re-introduced into the gumbo. Remove and set to the side.
Cut up your andouille sausage into your size of choice and brown, and brown it in your pot. Remove and set to the side.
If you have leftover bits, clean them out of your pot.
Add in your cup of flour, and cup of vegetable oil. This will be for your roux. You will want to cook this on low heat.
Continually whisk this mixture for around 30 - 45 mins. The goal here is to take this roux to a chocolate color, and to not let it burn. You can cook this on medium low, but make sure to keep an eye on it.
Once this roux has taken on a color that looks like milk chocolate, dump in your diced veggies. Be careful during this stage, because it will immediately active the roux, and it will start cooking fast. Have your chicken broth on hand so that you can pour it into the mixture fairly quickly.
Now that you have your veggies into the roux, dice up your chicken thighs, and add them to the pot, along with the andouille sausage.
Add more seasoning to taste, and your bay leaves. Reduce heat to low.
Let your covered gumbo simmer 30 minutes, and begin to cut your okra into small pieces. This will be used to thicken your gumbo.
Once you feel like your gumbo is tasting right, and has simmered for a while, add in your okra and let it go for 3 - 5 minutes. At this point it should have started to thicken.
Your good to go! Spoon this over some white rice and enjoy!

Nutrition