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Chicken Sausage Gumbo

Chicken Sausage Gumbo: 12 Comforting Steps to Perfection

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  • Author: Anna
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Chicken and Sausage Gumbo is a hearty dish featuring tender chicken and smoky Andouille sausage in a richly spiced broth. It includes traditional ingredients like bell peppers, onions, and celery, with added twists like fire-roasted tomatoes and jalapeños for extra flavor.

Ingredients

Scale
  • 12 ounces Andouille pork sausage
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon smoked paprika (or to taste)
  • 2 cups yellow onion (diced small)
  • 1 medium green bell pepper (seeded and diced small)
  • 2 celery ribs (diced small)
  • 1 small jalapeño (seeded and diced)
  • 4 cloves garlic (finely minced)
  • 10 ounces canned diced fire-roasted tomatoes with juice
  • 6 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme (or to taste)
  • 1 teaspoon dried oregano (or to taste)
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1 cup sliced okra (fresh or frozen)
  • 2 tablespoons fresh parsley (chopped)

Instructions

  1. To a large Dutch oven, add the sausage and heat over medium-high to brown it. Remove and set aside.
  2. Add the chicken to the pot, brown for 3-4 minutes, and set aside.
  3. Reduce heat to low, add the butter, and melt. Scrape up any brown bits.
  4. Sprinkle flour over the butter and whisk until it turns dark brown, about 5 minutes.
  5. Add the smoked paprika and mix in.
  6. Add the onion, bell pepper, celery, jalapeño, and cook until beginning to soften, about 4-5 minutes.
  7. Add garlic and stir for 1 minute.
  8. Add the can of tomatoes with juice and stir.
  9. Slowly whisk in chicken broth, Worcestershire, bay leaves, thyme, oregano, salt, pepper, and cayenne.
  10. Add the sausage and chicken back into the pot.
  11. Bring to a gentle simmer, then reduce heat and simmer uncovered for 50-60 minutes.
  12. Add okra in the last 15 minutes.
  13. Remove bay leaves, add parsley, and adjust seasoning as needed.
  14. Serve with white rice and cornbread.

Notes

  • Andouille sausage is traditional but other smoked sausages can be used.
  • Use clarified butter or ghee for a higher smoking point.
  • Simmering longer develops the flavors.
  • Okra thickens the gumbo and should not be skipped.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Creole

Nutrition

  • Serving Size: 1 cup
  • Calories: 548
  • Sugar: 3 g
  • Sodium: 1200 mg
  • Fat: 36 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 120 mg

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Find it online: https://chefjohnsgourmet.com/chicken-sausage-gumbo/