Ingredients
Method
- Brown sausage: Heat 1 Tbsp of vegetable oil in a large skillet over medium heat. Add the sausage and brown both sides for 5 minutes each. Remove and set aside.
- Brown chicken: Toss chicken in 1 Tbsp of Creole seasoning. Add to skillet and sear for 5 minutes, then flip and cook an additional 5 minutes. Remove and set aside.
- Make roux: Lower heat to medium-low. Add remaining oil and flour. Cook, stirring constantly, until dark brown (about 30 minutes).
- Add aromatics: Once roux is dark brown, turn heat back to medium. Add diced onions, green pepper, and celery. Stir until softened, about 5 minutes.
- Add garlic and okra: Stir in minced garlic and frozen okra. Cook for 2 minutes until garlic is fragrant.
- Simmer: Return sausage and chicken to skillet. Stir together. Add 6 cups of water and bring to a simmer. Cover and let simmer for at least 30 minutes.
Video
Notes
- Patience is key for the roux! Stir constantly over medium-low heat to avoid burning. If it burns, you must start over.
- Taste and adjust seasoning (Creole/Cajun seasoning, salt, pepper) before serving. Add a dash of hot sauce if desired.
- Gumbo tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Taste and adjust seasoning (Creole/Cajun seasoning, salt, pepper) before serving. Add a dash of hot sauce if desired.
- Gumbo tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.