How to Make Chicken & Sausage Gumbo | Allrecipes

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are often less expensive.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture, while green beans are more affordable.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is healthier, while bouillon is a cost-effective alternative.

Preheat the oven to 300-325°F.

Season boneless skinless chicken thighs with Cajun seasoning and garlic powder, cover with foil, and place in the oven for about an hour.

Prepare the holy trinity by chopping white onion, green bell pepper, and celery, using the leafy parts of the celery for flavor.

Use a garlic press to mince garlic.

Render fat from andouille sausage in a cold heavy bottom pot, adding a little oil to help release the fat.

Drain excess fat from the sausage, leaving some in the pot for the roux.

For the roux, combine about 1 cup of oil with 1 to 1.25 cups of flour, whisking continuously over medium heat for about an hour until it reaches a dark brown color.

Add chopped vegetables to the roux, season with salt, and cook until tender.

Add the liquid from the cooked chicken and store-bought chicken stock to the pot, along with bay leaves and black pepper.

Stir in the cooked sausage and chicken, and add fresh thyme.

Add okra to the pot and let it simmer until ready.

Prepare rice by melting butter, coating long grain wild rice, adding salt and water (or extra stock), bringing it to a boil, then reducing to a simmer until absorbed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary