Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American, Southern
Ingredients: Make a dry roux; Ingredients for roux:; Add 2 cups A/P flour to a cast-iron skillet; Cook over medium-low heat; Stirring constantly until it turns brown(about 45 minutes to an hour); 6 - 8 chicken thighs (more if you’re making a larger quantity); 16 oz. water; 32 oz. chicken broth; 2 -12 oz. pkg. sausages (Andouille) or smoked; 3 ribs celery; 1 medium onion, chopped; 1/2 medium poblano pepper, chopped; 1/2 medium red bell, chopped; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon red pepper flakes; Boil-in-Bag (Zatarain's or Louisiana), optional; salt, and pepper to taste; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons lemon pepper; 2 bay leaves; 1 tablespoon gumbo file

12 steps

Prep:30minCook:1h

You don't need to go to New Orleans, Mississippi, or to a restaurant for a bowl of gumbol. Try making it at home. Once you've mastered the roux, you’re halfway there to a great gumbo.

Updated at: Thu, 17 Aug 2023 03:07:09 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

8 servings

Make A Roux

dry roux

Ingredients for roux

2 cupsflour

to a cast - iron skillet

heat

Cook over, medium-low

Stirring

constantly until it turns brown, about 45 minutes to an hour

Ingredients

6chicken thighs

more if you’re making a larger quantity

16 ozwater

32 ozchicken broth

sausages

pkg, Andouille, or smoked

3ribs celery

1onion

medium, chopped

0.5poblano pepper

medium, chopped

0.5red bell

medium, chopped

3cloves garlic

minced

1 teaspoondried thyme

1 teaspoonred pepper flakes

Boil-in-Bag

Zatarain's or Louisiana, optional

salt

pepper

to taste

1 tablespoonsmoked paprika

1 tablespoongarlic powder

1 tablespoononion powder

2 teaspoonslemon pepper

2bay leaves

1 tablespoongumbo file

Instructions

Step 1

Heat olive in a large pot or Dutch oven over medium-high heat

Step 2

Add vegetables

Step 3

Sauté for about ten minutes, until translucent

Step 4

Season prepared (washed and dried) chicken with salt and pepper, to taste

Step 5

Coat chicken with roux, add to pot with the vegetables, moving veggies to the side so that the chicken is touching the bottom of the pot. Cook chicken for about 2 minutes per side.

Step 6

Add about ⅓ cup of the roux over the chicken and vegetables, stir to mix well (more roux may be needed to thicken broth)

Step 7

Add the other ingredients, broth, and water (except the gumbo file)

Step 8

Add Boil-in-Bag, if desired

Step 9

Cook over medium-low heat for about 30 minutes

Step 10

Add sausage, cook for another 10 minutes

Step 11

Add frozen okra and gumbo file, allow to cook for until okra is tender