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Chicken and Sausage Gumbo
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
- 4 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 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups sliced okra
- 2 tablespoons file powder
- 4 cups cooked white rice
- 3 green onions, chopped
- Hot sauce, for serving
Instructions
- In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly for about 20-25 minutes, until the roux is a dark reddish-brown color.
- Add the chopped onion, bell pepper, and celery to the pot, and cook for 5-7 minutes, until the vegetables are softened.
- 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, allowing it to brown slightly.
- Season the chicken pieces with salt, black pepper, cayenne pepper, thyme, oregano, paprika, garlic powder, onion powder, and ground cloves. Add the seasoned chicken to the pot and cook for 5-7 minutes, until the chicken is no longer pink on the outside.
- Pour in the chicken broth and diced tomatoes, and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes, stirring occasionally.
- Stir in the sliced okra and cook for an additional 15 minutes.
- Remove the pot from the heat and stir in the file powder. Let the gumbo sit for 5 minutes to allow the flavors to meld together.
- Serve the gumbo over cooked white rice, garnished with chopped green onions and a dash of hot sauce.
Gumbo is a beloved dish with deep roots in the Southern United States, particularly in Louisiana. This flavorful stew has a rich history, blending African, French, Spanish, and Native American culinary traditions. It's a staple in Cajun and Creole cuisine, with each region adding its own unique twist. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized gumbo, and iconic restaurants such as Dooky Chase's in New Orleans have become synonymous with this dish. The key to a great gumbo lies in the roux, a mix of flour and fat, and the holy trinity of onions, bell peppers, and celery. For an authentic experience, head to New Orleans, where you'll find some of the best gumbo in the world.
150 min
8
380 calories
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