Description
A hearty chicken and sausage gumbo capturing the spirit of Louisiana’s rich culinary heritage.
Ingredients
Scale
- 2 cups Andouille Sausage
- 1 cup Okra
- 2 tablespoons Filé Powder
- 4 pounds Chicken Thighs, boneless and skinless
- 1 cup Canola Oil
- 1 cup All-Purpose Flour
- 2 cups Diced Onions
- 1 cup Diced Bell Peppers
- 1 cup Diced Celery
- 4 cloves Minced Garlic
- 8–10 cups Chicken Stock
- 2–3 Bay Leaves
- 2 teaspoons Dried Thyme
- Hot Sauce to taste
Instructions
- Prepare the roux: Heat canola oil in a heavy-bottomed pot, whisk in all-purpose flour, and cook at 350°F for 40-60 minutes until deep chocolate brown.
- Add diced onions, bell peppers, and celery, sauté for 10 minutes until soft.
- Integrate the andouille sausage and chicken, ensuring the meat is browned and fully cooked.
- Pour in chicken stock, bay leaves, and thyme. Season with Worcestershire sauce and hot sauce to taste.
- Simmer for 1-2 hours, allowing flavors to meld and deepen.
Notes
Serve over white rice and garnish with green onions and parsley for additional flavor.
- Prep Time: 60 minutes
- Cook Time: 315 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 677
- Sugar: 2g
- Sodium: 1200mg
- Fat: 50g
- Saturated Fat: 14g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 100mg
Keywords: gumbo, Cajun cuisine, chicken, sausage, New Orleans