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Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo
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Grab your apron, roll up your sleeves, and dive into the world of chicken and sausage gumbo perfection.

Ingredients

Units Scale
  • 6 Chicken Thighs (skinless, boneless)
  • 1 Pkg. 4 links Cajun Style Andouille Smoked Sausage
  • 1 cup All-Purpose Flour
  • 4 cups Chicken Broth
  • 5 Tbsp. Vegetable Oil
  • 1 Sweet Onion (diced)
  • 3 Green Onions (chopped)
  • 2 Stalks of Celery (diced)
  • 1 Green Bell Pepper (diced)
  • 1 Tbsp. Garlic
  • 1 Tsp. Sweet Paprika,
  • 1 Tbsp. Thyme
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1/8 Tsp. Cayenne Pepper
  • 1/2 Tsp. Cajun Seasoning
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Onion Powder
  • 1 Tbsp. Parsley
  • 2 Bay Leaves
  • 1 Tsp White Vinegar

Instructions

  1. Preheat oven to 425 degrees.
  2. Take 1 cup of all-purpose flour and put it in an oven safe pan and smooth it out to about ¾ inch thick.  Bake it in the oven for 45 to 55 minutes, or until the flour is a dark chocolate brown color, or the dark color you like.  Then remove it from the oven and pour it in a bowl to cool (Do not leave it in the hot pan).  You will use this to make your Roux.
  3. In a dutch oven pot on medium heat, add 2 tbsp. vegetable oil.  When the vegetable oil is hot, add the sweet onion, celery, and green bell pepper and cook for about 5 minutes, or until the vegetables are soft.  Then add minced garlic, sweet paprika, thyme, ½ tsp. salt, ½ tsp. black pepper, cayenne pepper, and cajun seasoning.  Stir together and cook for 1 minute.
  4. Then add 2 cups of chicken broth, parsley, bay leaves and a few chopped green onions (reserve some green onions for garnish) and bring it to a simmer.
  5. In a small bowl, mix together ½ tsp. salt, ½  tsp. black pepper, garlic powder and onion power.  Cut the chicken thighs in half and sprinkle the seasoning mixture on them.
  6. In a skillet on medium heat, add 3 tbsp. vegetable oil.  When the vegetable oil is hot, place the chicken thighs in the skillet and lightly sear both sides.  Then remove the chicken thighs and add them into the dutch oven pot.  Cover and simmer for 15 minutes, then take the chicken thighs out of the dutch oven pot and place them on a plate to cool enough to shred or cube. Also remove the bay leaves at this point.
  7. Start making the roux.  In the bowl with the dark browned flour you baked earlier, slowly whisk in 2 cups of chicken broth.  Continue whisking until the flour is completely dissolved and the mixture is smooth.  Then pour and stir it into the dutch oven pot.
  8. Cut the Cajun Style Andouille Sausage into thin slices and add them into the dutch oven pot.  Simmer for about 5 minutes.
  9. Shred or cut the chicken thighs into bite-size cubes and add them to the Dutch oven pot.  Then add 1 tsp. white vinegar and salt to taste.
  10. Serve over a bed of white rice and a scoop of potato salad on top and sprinkle with some chopped green onions.

Find it online: https://www.shotgunred.com/chicken-and-sausage-gumbo/