How to Make Chicken and Sausage Gumbo

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

okra

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans provide a similar texture and flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Breast is leaner, while bone-in thighs are often cheaper.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used for a fresher taste.

Preheat the oven to 425°F.

In a skillet, add 1 cup of all-purpose flour and place it in the oven for 45-55 minutes until it turns the color of ground cinnamon.

Heat 1 tablespoon of vegetable oil in a Dutch oven over medium heat until shimmering.

Add 1 finely chopped onion, 1 finely chopped green bell pepper, and 2 finely chopped ribs of celery to the pot, cooking until softened for about 5-7 minutes.

Add 3 minced cloves of garlic, 2 bay leaves, 1 tablespoon of fresh thyme, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, cooking for about 30 seconds to 1 minute until fragrant.

Pour in 2 cups of chicken broth and scrape up any fond from the bottom of the pot.

Add 2 lbs of boneless skinless chicken thighs in an even layer, cover, and cook on medium-low heat for about 15-20 minutes until the chicken is cooked through.

Remove the chicken from the pot and let it cool slightly before shredding it with forks.

Whisk 2 cups of room temperature chicken broth into the toasted flour to create a slurry, then pour it into the gumbo.

Add 8 oz of sliced andouille sausage to the pot and let it simmer for about 20 minutes.

Return the shredded chicken to the pot, add 6 sliced scallions, and stir to combine.

Finish with 1 teaspoon of white vinegar and adjust seasoning to taste.

Cooking Techniques

Equipment Needed

Spice Level:

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