How to make New Orleans Chicken and Sausage Gumbo with Grilled Cheese

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini is lower in calories and can mimic the texture.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Vegetable broth is often less expensive and still flavorful.

Wash hands and put on gloves.

Chop one yellow onion.

Chop one green bell pepper after removing the core.

Rinse celery thoroughly with cold water and chop.

Chop green onions.

Remove cloves from garlic, peel, and chop about three cloves.

Chop fresh parsley until it resembles coarse crumbs.

Remove leaves from fresh thyme branches by pulling them off with fingertips or gliding fingers down the stem.

In a 7 to 8 quart slow cooker, add 5 quarts of water and chicken gizzards or other chicken parts.

Cut and remove excess skin and fat from the chicken before adding to the slow cooker.

Cook the chicken in the slow cooker to make stock.

In a 10 to 12 quart pot, heat vegetable oil and add all-purpose flour to make a dark brown roux, stirring continuously.

Add chopped onion, bell pepper, celery, and garlic to the roux and cook until softened.

Add sliced DND smoked sausage, andouille smoked sausage, and hot sausage to the pot and cook until browned.

Add chicken pieces to the pot and cook until lightly browned.

Pour in the homemade chicken stock and add optional diced tomatoes, bay leaves, thyme, cayenne pepper, and Tony Chachere's seasoning.

Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally for about 1 hour.

Add fresh okra and cook for another 15-20 minutes until tender.

Taste and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens