Chicken and Sausage Gumbo
A rich and hearty gumbo with chicken and smoky sausage, thickened with a dark roux and simmered with okra and Creole spices.
Ingredients
- 1 cup vegetable oil plus 1 tbsp for sausage, 240 ml
- 1 cup all-purpose flour 120 g
- 2 large yellow onions diced
- 2 green bell peppers diced
- 3 celery ribs diced
- 1 lb andouille sausage sliced into 1/4-inch rounds, 450 g
- 5 cloves garlic minced
- 2 tsp Creole seasoning
- 1 tsp dried thyme
- 8 cups low-sodium chicken stock warmed, 1.9 L
- 2 bay leaves
- 6 cups shredded cooked chicken about 1.5 lbs / 680 g
- 1 lb sliced okra fresh or frozen, 450 g
- Salt and freshly ground black pepper to taste
- For serving: cooked white rice sliced green onions, hot sauce
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove with a slotted spoon and set aside.
- In a large, heavy-bottomed Dutch oven or stockpot, combine 1 cup of flour and 1 cup of oil over medium-low heat. Cook, stirring constantly with a flat-edged wooden spoon or spatula, until the roux turns a deep, chocolate-brown color. This will take 45 to 60 minutes. Be patient and do not let it burn.
- Add the diced onion, bell pepper, and celery (the 'trinity') to the hot roux. Cook, stirring frequently, until the vegetables soften, about 8-10 minutes. The roux will seize up and become pasty.
- Stir in the minced garlic, Creole seasoning, and dried thyme, and cook for one minute until fragrant.
- Gradually pour in the warm chicken stock, about one cup at a time, whisking constantly to incorporate it smoothly into the roux mixture. Once all the stock is added, bring the liquid to a low boil.
- Add the bay leaves, the reserved browned sausage, and the shredded chicken to the pot. Reduce the heat to a low simmer. Cook uncovered for 45 minutes, stirring occasionally.
- Stir in the sliced okra. Continue to simmer uncovered for another 30-45 minutes, or until the gumbo has thickened and the flavors have melded. The chicken should be tender. Ensure the gumbo reaches an internal temperature of 165°F (74°C).
- Remove the bay leaves. Skim any excess oil from the surface. Taste and adjust seasoning with salt, pepper, and more Creole seasoning if needed.
- Serve hot in bowls over a scoop of white rice, garnished with sliced green onions and a dash of hot sauce.
Notes
For food safety, ensure the gumbo with chicken reaches a minimum internal temperature of 165°F (74°C).
The key to a good gumbo is a dark roux. If you see black flecks or it smells burnt, you must discard it and start over. A burnt roux will ruin the entire dish.
Using a store-bought rotisserie chicken is a convenient shortcut. Simply shred the meat and discard the skin and bones.
Gumbo thickens as it cools and the flavors will be even better the next day.