Award Winning Chicken and Sausage Gumbo Recipe

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.

Pour 1 cup of vegetable oil into a large pot over medium heat.

Add flour to the pot in a 1:1 ratio with the oil to make a roux.

Stir continuously with a wooden spoon to avoid burning, making sure to keep the roux moving in a figure-eight motion.

Cook the roux until it reaches a dark brown color, being careful not to burn it; this process can take some time and requires constant attention.

Once the roux is dark enough, reduce the heat completely and add the chopped onion, celery, and bell pepper (the Cajun Holy Trinity) to the pot; stir to combine.

Pour in one box of chicken broth and continue stirring to incorporate it into the roux and vegetables.

Add a second box of chicken broth, continuing to stir to prevent sticking.

Season the mixture lightly with Tony Chachere's seasoning and Tabasco sauce, ensuring not to overpower the dish with spice.

Add the seasoned chicken thighs, chicken breast, Andouille sausage, and kielbasa to the pot, stirring to combine.

Allow the mixture to simmer, stirring occasionally, until the chicken is cooked through and the flavors meld together, about 20-30 minutes.

Add the minced garlic and okra to the pot, stirring to incorporate them into the gumbo.

Let the gumbo simmer for an additional 10-15 minutes until the okra is tender and the flavors have developed further.

Garnish with chopped parsley and green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level: