Chicken and Sausage Gumbo

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Chicken and Sausage Gumbo

  • ½ cup (1 stick) unsalted butter
  • ½ cup all-purpose flour
  • 1 cup chopped onions
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 tablespoon Italian seasoning
  • 1 tablespoon chopped fresh parsley
  • ½ pound andouille sausage, cut into ¼-inch slices
  • 4-5 chicken thighs, skins removed
  • 1/2 pound smoked sausage, cut into ¼-inch slices
  • 2 cups water
  • 2 cups fresh or frozen okra
  • 2 tablespoons Creole seasoning
  • 1 tablespoon sugar
  • ¼ cup piquante sauce
  • 1 bay leaf
  • 2 cups chicken broth
  • Filé powder, to taste
  • 2 cups cooked white rice
  1. Heat butter in a large stock pot over medium high heat.
  2. Gradually add flour, stirring constantly to make a roux. Continue stirring until roux becomes light brown.
  3. Reduce heat to low and add next nine ingredients. Bring mixture to a boil. Reduce heat to low and simmer for 30 minutes, stirring often.
  4. Add remaining ingredients except file’ powder and rice. Return to a simmer, cover, and cook for 1 hour, stirring every 15 minutes.
  5. Remove chicken thighs and set them aside. Once they are cool enough to handle, remove and shred the meat from the bones and return chicken to the pot.
  6. Remove and discard bay leaf.
  7. Place a generous amount of cooked rice into individual bowls.
  8. Pour gumbo over rice.
  9. Sprinkle with file powder.
  10. Serves 10

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