Your rating
Not rated yet!
Modify
Chicken and Sausage Gumbo with Okra
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup sliced okra
- 2 cups cooked white rice
- Chopped green onions, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Stir in the flour to make a roux, and cook, stirring constantly, until the roux is a dark caramel color, about 15-20 minutes.
- Add the chopped onion, bell pepper, and celery to the pot, and cook for 5 minutes, stirring occasionally.
- Stir in the minced garlic and cook for an additional 2 minutes.
- Add the sliced andouille sausage to the pot and cook for 5 minutes, stirring occasionally.
- Season the chicken pieces with salt, black pepper, and cayenne pepper. Add the seasoned chicken to the pot and cook for 5 minutes, stirring occasionally.
- Stir in the dried thyme, dried oregano, and bay leaf.
- Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Add the sliced okra to the pot and simmer for an additional 10 minutes.
- To serve, place a scoop of cooked white rice in a bowl, and ladle the gumbo over the rice. Garnish with chopped green onions.
- Enjoy your delicious Chicken and Sausage Gumbo with Okra!
Chicken and Sausage Gumbo with added okra is a beloved dish with deep roots in the culinary history of the American South. This hearty stew traces its origins to the Louisiana Creole and Cajun cultures, where it has been a staple for generations. The addition of okra, a key ingredient in many West African and Southern dishes, brings a unique flavor and texture to the gumbo. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized this dish, and it can be found in many iconic New Orleans restaurants such as Dooky Chase's and Commander's Palace. For the best version of this dish, look for a rich, dark roux, tender chicken, flavorful andouille sausage, and the perfect balance of spices. Whether enjoyed in a bustling restaurant in the French Quarter or lovingly prepared at home, Chicken and Sausage Gumbo with added okra is a true taste of the South.
80 min
6
380 calories
Most popular recipes
Liverwurst Sandwich
A classic and delicious liverwurst sandwich perfect for a quick and satisfying meal.
10 min
1
350 calories
Sago Pudding
A creamy and comforting dessert made with sago pearls, milk, and sugar.
40 min
4
250 calories
Caraway Rye Bread with Honey Glaze
This hearty and flavorful rye bread is complemented by a sweet honey glaze, making it the perfect addition to any meal.
120 min
1 loaf
180 per serv calories
Most recent recipes
Spicy Sausage and Cauliflower Sheet Pan Dinner with Parmesan Cheese
This sheet pan dinner is a delicious and easy one-pan meal that combines spicy sausage, cauliflower, and Parmesan cheese for a flavorful and satisfying dish.
45 min
4
450 calories
Teriyaki Beef Skewers
Delicious and flavorful beef skewers marinated in a homemade teriyaki sauce.
30 min
4
350 calories
Southwest Veggie Wrap with Avocado
A delicious and healthy wrap filled with fresh vegetables and creamy avocado, perfect for a quick and easy lunch.
15 min
2
320 calories