Chicken and Sausage Gumbo Recipe by Kary's Roux

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while still providing flavor.

okra

🥗Healthier: zucchini

💰Cheaper: frozen okra

Zucchini is a lower-calorie option that works well in stews.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Vegetable broth can be a cost-effective alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: diced tomatoes

Diced tomatoes provide similar texture and flavor.

Chop 1 medium onion and 1/2 green bell pepper.

Mince 2 cloves of garlic.

Chop 1/2 cup of green onions and 1/4 cup of parsley.

In a stock pot, add 64 oz of low sodium chicken broth and 64 oz of water, and start heating it up.

Scoop out the roux from a 16 oz jar of Kary's original dark roux, discarding the oil that settled at the top.

Mash up the chunks of roux with a fork on a plate to make it easier to dissolve.

Once the broth and water mixture is hot, add in the roux and stir continuously until it is completely dissolved.

Increase the heat to bring the mixture to a boil, watching closely to prevent burning.

Once the roux is dissolved, check the thickness of the mixture and adjust if necessary.

Add the chopped onion and bell pepper to the pot.

Add the minced garlic, 1 lb of smoked pork sausage, and 3 lbs of boneless skinless chicken thighs (cut longways for bite-sized pieces).

Season the chicken thighs with Cajun seasoning to taste.

Bring the mixture back to a boil and cook for about 1 hour to 1 hour and 15 minutes, checking that the chicken is cooked through and tender.

Add the chopped green onions and parsley to the pot and let them cook in the gumbo for about 10-15 minutes more.

Stir the gumbo and serve it over rice.

Cooking Techniques

Equipment Needed

Spice Level: