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Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Cajun2 hrHarddairy-free
$0.00
cost per serving
Total: $0.00 for 4 servings

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Takeout equivalent: $ per serving

Ingredients

Steps

  1. Season the of chicken thighs all over with of the Cajun seasoning.
  2. Heat a heavy Dutch oven over medium-high heat with a thin film of oil. Brown the chicken 4-5 minutes per side and the sausage 3 minutes, working in batches. Set aside; leave the drippings in the pot.
  3. Make the roux: pour the of oil into the pot and heat over medium. Whisk in the flour until smooth. Cook, stirring constantly with a flat wooden spoon or whisk, 25-40 minutes, until it smells nutty and turns the color of dark chocolate. Never walk away - if you see black specks, it burned and you must start over.
  4. Add the onion, bell pepper, and celery to the roux and cook 5-6 minutes, stirring, until softened. Add the garlic and cook 1 minute more.
  5. Add the stock at a time, stirring well after each addition so no lumps remain, until all is in.
  6. Stir in the bay leaves, the remaining of Cajun seasoning, the chicken, and the sausage. Bring to a gentle boil, then reduce to a bare simmer.
  7. Simmer uncovered 45-60 minutes, skimming excess oil from the surface once or twice, until the chicken is tender and the gumbo has thickened.
  8. Meanwhile, cook the rice according to the package directions.
  9. Stir in the okra and simmer 15 minutes more. Remove the bay leaves. Taste and adjust the seasoning.
  10. Ladle over rice in wide bowls and top with green onions.

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