CRAVE-WORTHY GUMBO
Louisiana Gumbo: Master authentic deep roux gumbo with smoky sausage and tender chicken. This rich, flavorful dish is a taste of New Orleans comfort food, perfect for any occasion.
Ingredients
- ¾ cup vegetable oil
- 13.5 oz andouille sausage (cut in ½ inch rounds)
- 1 lb chicken thighs (boneless, skinless, cubed 1-inch)
- 2 tbsp Creole or Cajun seasoning (divided)
- 1 cup all-purpose flour
- 1 onion (diced)
- 1 green pepper (diced)
- 3 ribs celery (sliced)
- 2 garlic cloves (minced)
- 12 oz frozen okra
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.