california lifestyle, travel & reviews

Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo Recipe

Let me preface this with I have never been to Louisiana, BUT I do love a good gumbo from time to time and this is by far the best recipe I have came up with. A dark roux with delicious vegetables, combined with spicy chicken and sausage. Easy to make; prep the night before or in the morning, then cook it all after school or work– so good! Enjoy and let me know what you think!

Chicken and Sausage Gumbo Recipe
Author: Maryann
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
  • 1 cup Canola Oil
  • 1 cup Flour
  • 1 onion, diced
  • 1 shallot, diced
  • 8 boneless, skinless chicken thighs, in 2 inch pieces
  • 2 Tbsp. Basic Creole Spices (I used Tony’s spice mix)
  • 1 lb smoked sausage sliced
  • 2 stalks celery, diced
  • 2 green peppers, diced
  • 1 can diced tomatoes with juice
  • 2 cloves garlic, minced
  • 2 quarts chicken stock
  • 2 bay leaves
  • 2 cups sliced okra (frozen is fine)
  • Salt
  • Pepper
  • Filé Powder
  • Tabasco
  • 4-6 c. cooked rice
Instructions
  1. Make a roux by heating the oil in a heavy bottomed pot over high heat. Whisk the flour into the hot oil. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes.
  2. Add the onions to the roux and stir with a wooden spoon. Reduce heat to medium low and continue until the roux is a glossy dark brown, about 10 minutes.
  3. Season the chicken with the Tony’s Creole Seasoning. Add the chopped chicken thighs to the pot, raise the heat to medium, and cook for about 10 minutes, mix with wooden so to not burn.
  4. Add the smoked sausage and stir.
  5. Add the celery, bell peppers, diced tomato can, and garlic. Cook, stirring for three minutes.
  6. Add the chicken stock and bay leaves. Bring the gumbo to a boil, stirring occasionally.
  7. Reduce heat to low and simmer for 45 minutes- 1 hour. Stir occasionally and skim off the fat.
  8. Add the okra and season with salt and pepper, several dashes of filé powder and Tabasco.
  9. Simmer for another 45 minutes, continuing to skim the fat off the top.
  10. Serve over rice– Enjoy!