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Chicken Sausage Gumbo

Chicken Sausage Gumbo: 12 Hearty Ingredients for Comfort

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  • Author: Mina
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Tender chicken and smoky Andouille sausage in a richly spiced broth with traditional ingredients like bell peppers, onions, and celery, along with fire-roasted tomatoes and jalapeños for a kick. Served with rice, this gumbo is comfort food that satisfies and warms.

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 and brown for about 3-4 minutes. Remove and set aside.
  3. Reduce heat to low, add the butter, and allow it to melt.
  4. Sprinkle the flour over the butter and whisk constantly until it turns a dark chocolate brown color.
  5. Add the smoked paprika and mix in.
  6. Add the onion, bell pepper, celery, and jalapeño. Cook until softened, about 4-5 minutes.
  7. Add the garlic and stir for 1 minute.
  8. Add the canned tomatoes and stir to combine.
  9. While whisking, add the 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 to low and simmer uncovered for 50-60 minutes.
  12. Add the okra in the last 15 minutes of cooking.
  13. Remove the bay leaves, add the parsley, and adjust seasoning as needed.
  14. Serve with white rice.

Notes

  • Andouille sausage adds a traditional smoky flavor.
  • Ensure not to burn the roux; keep stirring constantly.
  • Okra thickens the gumbo, so do not skip it.
  • Adjust spice levels to your preference.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 cup
  • Calories: 548
  • Sugar: 3 g
  • Sodium: 1200 mg
  • Fat: 36 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 120 mg

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