Chicken and Sausage Gumbo
This Cajun Chicken and Sausage Gumbo with okra, a roux, and The Holy Trinity of onions, celery and bell peppers is a classic Louisiana stew!
Servings 6 people
- ¼ cup salted butter
- ¼ cup all-purpose flour
- ¼ cup finely diced onion
- ½ cup finely diced green bell pepper
- ½ cup finely diced celery
- 2 cloves garlic, minced
- 12 ounces andouille, kielbasa, or other smoked sausage, cut into ¼-inch-thick pieces
- 4 cups chicken broth
- 1 (28 ounce) can petite diced tomatoes, not drained
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 teaspoons paprika
- ¼ teaspoon cayenne pepper (or more, to taste)
- 3 cups cooked, shredded chicken (such as from a rotisserie chicken)
- 1 cup cut okra
- 2 green onions (white and green parts), chopped
- ¼ cup chopped fresh parsley
- 2 teaspoons filé powder
- Kosher salt, to taste
- 4 cups cooked long-grain white rice
Melt butter in a large Dutch oven over medium-low heat. Sprinkle flour over top; cook, stirring constantly, until dark caramel colored, about 10 minutes. Be careful not to let the roux burn.
Add onion, bell pepper, and celery, and stir until softened, about 5 minutes. Stir in garlic and sausage; cook for 1 more minute.
Whisk in the chicken broth. Increase the heat to high and whisk until smooth.
Add the diced tomatoes (with their juices), whisk, and bring to a boil.
Reduce heat to low and stir in the thyme, oregano, bay leaf, paprika, and cayenne pepper. Simmer for 30 minutes, stirring occasionally.
Add the shredded chicken and okra to the pot. Return to a simmer and cook for 10 more minutes. Remove from the heat and stir in the green onions, parsley and filé powder. Taste and season with salt and more cayenne, if necessary. Serve with warm rice.
- Use other proteins in equal weights -- for instance, swap out the chicken for about 1 ½ pounds of shrimp or oysters.
- If you can't find fresh okra, sliced frozen okra is a good substitute.
- Add more cayenne (or serve the bowls with a side of hot sauce) to kick up the heat!
- Andouille sausage is the most traditional sausage for authentic Cajun flavor, but you can substitute with other smoked sausage varieties. I used kielbasa here, because my kids prefer the mild taste.
- Okra and filé powder are both traditionally used as thickeners along with the roux in gumbo. You can omit one of these ingredients, but I do not recommend omitting both (or the texture and flavor of your gumbo will not be quite right).
- Keep a close eye on the roux, stirring almost constantly while it cooks. Roux can burn quickly, and if that happens you'll have to start over.
- Use the meat from a rotisserie chicken for a shortcut. Leftover chicken or turkey from a previous meal is also a great way to eliminate prep work. If you prefer to cook your own chicken at home, you can boil about 1 ½ lbs. of raw boneless, skinless chicken breasts or thighs for 15-18 minutes, or until cooked through. Shred the meat and use in the recipe as instructed.
Serving: 1/6 of the gumbo with rice | Calories: 605kcal | Carbohydrates: 48g | Protein: 29g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1374mg | Potassium: 971mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1378IU | Vitamin C: 43mg | Calcium: 114mg | Iron: 5mg