Chicken and sausage gumbo!!!

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.

Start by heating a large pot over medium heat.

Add 1 lb of andouille sausage to the pot and cook until browned, about 5-7 minutes.

Remove the sausage from the pot and set aside, leaving the fat in the pot.

Add 1 lb of chicken thighs to the pot and brown on all sides, about 5-7 minutes.

Remove the chicken and set aside with the sausage.

In the same pot, add 1 chopped onion, 1 chopped green bell pepper, and 2 chopped stalks of celery. Cook until softened, about 5 minutes.

Stir in 4 minced cloves of garlic and cook for 1 minute until fragrant.

Add 1 cup of sliced okra and cook for another 3-4 minutes, stirring occasionally.

Return the sausage and chicken to the pot, then add 4 cups of chicken broth and 1 can of diced tomatoes.

Stir in 2 bay leaves, 1 tsp of cayenne pepper, 1 tsp of thyme, 1 tsp of salt, and 1 tsp of black pepper.

Bring the mixture to a boil, then reduce to a simmer and cover.

Cook for 45 minutes, stirring occasionally, until the chicken is tender.

Remove the chicken, shred it, and return it to the pot, discarding the bones.

Taste and adjust seasoning if necessary, simmering for an additional 10 minutes.

Serve hot over cooked rice, garnished with chopped green onions and parsley.

Cooking Techniques

Equipment Needed

Spice Level: