Chicken and Sausage Gumbo

Course Main Course

Cuisine American, Cajun-inspired

Keyword chicken-and-sausage-gumbo, gumbo-recipes

Prep Time 30

Cook Time 2 30

Total Time 3

Servings servings

Calories 477kcal

1 cup all purpose flour
1 cup vegetable oil
1 jumbo onion ¼ inch diced
2 cups chopped celery ½ inch diced
1 large green bell pepper ¼ inch diced
6 medium cloves garlic, minced
2 medium bay leaves
2 tablespoon Cajun seasoning (May adjust to taste)
1 teaspoon salt
¼ teaspoon cayenne adjust amount depending on Cajun seasoning used
6-8 cups low sodium chicken stock (May use additional to thin at the end of cooking, if desired)
1 tablespoon butter
1 16 oz package frozen okra cuts thawed
1 12 oz smoked andouille sausage ½ inch slices
4 cups roughly chopped rotisserie chicken
1 bunch green onions, thinly sliced divided use
2-3 tablespoon chopped fresh Italian parsley
1 tablespoon file powder
cooked rice and hot sauce for serving

Add oil to a 6 quart Dutch oven or similar heavy bottomed pot over medium heat. Sprinkle in flour while whisking constantly. Cook stirring slowly and constantly for 30-45 minutes OR until the color is dark brown and similar to the color of chocolate. (Time can vary depending on the consistency of the heat setting. Go by color.)
Once desired color is reached, to the roux add diced onions, celery, bell peppers and garlic. Stir to coat in roux, cooking for 4 to 5 minutes, or just until vegetables have softened.
To the pot add Cajun seasoning, salt, cayenne, and bay leaves. Continue to stir cooking for 3 to 4 minutes. Add 6 cups chicken stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then immediately reduce heat to medium-low. Cook, covered for 1 hour.
Meanwhile, in a medium size skillet, brown okra in 1 tablespoon butter. Cook over medium high just until okra dries out a bit. Set aside.
After 1 hour, to the pot add okra, sausage and chicken. Continue to simmer over medium-low gently bubbling with lid slightly offset for an additional 45-60 minutes. Remove from the heat and discard bay leaves. Stir in ½ green onions, parsley and file powder. Mix well. (If needed, add additional stock at this time or if you'd like a thinner broth, add additional chicken stock to thin.)
Serve in shallow bowls with cooked white rice garnished with reserved green onions and hot sauce.