Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Prep time: 15 min
Cook time: 51 min
Total time: 1 h 6 min
Cuisine: American
Ingredients: 4 tbsp Vegetable Oil; ⅓ cup All-Purpose Flour; 1 Onion; 1 Bell Pepper; 2 Celery; 3 cloves Garlic; 5 cups Chicken Broth; 1¼ lb Chicken Thigh; 200 g Andouille Sausage; 9 oz Okra; 1 tsp Thyme; 1 Bay Leaf; 1 tsp Salt; ½ tsp Black Pepper; 9 oz White Rice; 2 Scallions

By Eatpace

Chicken, andouille, and okra simmer in a dark roux broth for this Louisiana gumbo, served over rice. The leftovers reheat well for lunch the next day.

Total: 66 min; 15 prep · 51 cook
Serves: 4; Scale it below
Calories: 797; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Chicken and sausage gumbo with okra and scallions served over white rice.

66 min

Method

7 steps 15 min prep · 51 min cook

Cook

Step 1. Heat Vegetable Oil in a large heavy pot over medium heat. Whisk in All-Purpose Flour and stir constantly until the roux is dark brown like chocolate, about 15 minutes; lower the heat if it smokes.
Step 2. Stir in Onion, Bell Pepper, and Celery. Cook over medium heat, stirring, until softened, about 5 minutes.
Step 3. Stir in Garlic and cook until fragrant, about 1 minute. Gradually stir in Chicken Broth, scraping the bottom of the pot until the roux dissolves.
Step 4. Add Chicken Thigh, Andouille Sausage, Okra, Thyme, Bay Leaves, half the Salt, and Black Pepper. Bring to a boil, then simmer uncovered until the chicken is cooked through with no pink inside, about 25 minutes.
Step 5. Meanwhile, bring White Rice, Water, and the rest of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes, then remove from the heat.

Finish & serve

Step 6. Let the rice stand covered until tender, about 5 minutes, then fluff with a fork.
Step 7. Remove the bay leaf and taste the gumbo for seasoning. Spoon rice into bowls, ladle the gumbo over it, and scatter Scallions on top.

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Tips

Good to know

If the roux develops black specks or smells burnt, discard it and start again; a burnt roux will make the gumbo bitter.

Leftovers

Cool the rice and gumbo promptly in separate shallow containers, refrigerate, and reheat within 3 to 4 days.

Good to know

Check that the chicken reaches 165°F in the center.

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