Easy Chicken and Sausage Gumbo Recipe
- cook TIME 50 mins
- prep TIME 10 mins
- total TIME 1 hr
Ingredients (21)
- 6 oz skinless boneless chicken thighs 4 medium
- 4.8 oz smoked sausage 2 links
- 5 oz okra cut into ½-inch slices
- 4 oz tomatoes finely chopped
- 1.5 oz yellow onion diced
- 1 oz celery diced
- 1.4 oz bell pepper red and green, diced
- 1 1/2 tbsp olive oil divided
- 4 cups unsalted chicken broth
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1/4 tsp salt divided
- 1/4 tsp ground black pepper divided
- 2 tsp garlic minced
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp cayenne pepper
- 1/4 tsp Cajun seasoning
- 1 dried bay leaf
- 1 tbsp fresh parsley finely chopped
- 3 cups cooked medium-grain rice
INSTRUCTIONS
Heat up 1/2 tbsp olive oil in a large pot over medium heat. Add 6 oz chicken, 1/8 tsp salt, and 1/8 tsp black pepper. Sear for 8 minutes, flipping halfway through. Transfer the chicken to a plate and cover it with aluminum foil. Allow it to cool slightly.
In the same pot, add 5 oz okra and cook for 3 minutes over medium heat. Once the okra is lightly browned, transfer it to a plate and set aside.
Add the remaining 1 tbsp olive oil, 2 tbsp butter, and 1/4 cup flour. Cook for 5 minutes over medium heat or until the roux has reached a dark golden brown hue; stir occasionally. Meanwhile shred the cooked chicken with a pair of forks and set aside.
Add 2 tsp minced garlic, 1.5 oz diced onion, 1 oz celery, and 1.4 oz bell peppers to the pot. Sauté for 3 minutes over medium heat or until tender.
Return okra to the pot, along with 4 oz tomatoes, 1/4 tsp dried basil, 1/4 tsp thyme, 1/4 tsp cayenne pepper, 1/4 tsp Cajun seasoning, 1/8 tsp salt, and 1/8 tsp pepper. Cook for 30 seconds or until fragrant.
Add 4 cups unsalted chicken broth, shredded chicken, 4.8 oz smoked sausages, and 1 bay leaf. Bring the pot to a boil, then reduce the heat to medium-low and simmer for 30 minutes, uncovered.
Taste and check for seasoning if needed. Remove the pot from the heat. Garnish with 1 tbsp freshly chopped parsley and serve with 3 cups cooked rice.
