Chicken and Sausage Gumbo | How to Make Gumbo | 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.

Season boneless skinless chicken thighs with olive oil, salt, and pepper.

Set the seasoned chicken aside.

Brown sliced andouille sausage in a pot over medium-high heat with a drizzle of olive oil until golden.

Remove the sausage from the pot once browned.

Sear the chicken in batches in the same pot, ensuring even browning on both sides, then remove the chicken from the pot.

Prepare the roux by combining half a cup of vegetable oil and half a cup of all-purpose flour in the pot over medium heat, whisking constantly for about 20-25 minutes until it reaches a deep brown color.

Quickly add diced yellow onion, green bell pepper, and celery to the roux, stirring until the vegetables start to sweat, about 5 minutes.

Stir in low sodium chicken broth and season the mixture with Tony Chachere's Creole seasoning, garlic powder, onion powder, black pepper, crushed red pepper flakes, cayenne pepper, and bay leaves.

Simmer the mixture on low heat for about 2 hours, adjusting seasoning as needed, and noting that no extra salt was added due to the saltiness of the sausage and seasonings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary