Easy Chicken and Sausage Gumbo Recipe | JAXX DRINKWATER

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.

Preheat the oven to 350 degrees.

In a 12-inch cast iron skillet, combine 4 ounces of flour and 4 ounces of oil, whisking until smooth and lump-free.

Place the skillet in the oven for 30 minutes, then stir and return for another 30 minutes, and finally stir again for a total of 1.5 hours.

Fill a pot with water and add the medium-sized chicken, bringing it to a boil and then reducing to a simmer.

After boiling for about an hour, remove the chicken, let it cool, and pick the meat off the bone.

Add 1 chopped onion and 1 chopped green bell pepper to the roux in the skillet, cooking until wilted.

Cut 1 pound of andouille sausage into pieces and brown it in a gumbo pot with a little oil if necessary.

Add the roux and vegetable mixture to the sausage in the pot and stir to combine.

Pour in 4 cups of chicken stock, add 2 bay leaves, salt, black pepper, and Tony's seasoning to taste.

After stirring, bring the mixture to a simmer and cook for about 1 to 1.5 hours, tasting and adjusting seasoning as needed.

Add another 4 cups of chicken stock, bringing the mixture back to a simmer.

Stir in 1 tablespoon of hot sauce and continue to simmer for about 50 minutes.

Add a handful of chopped parsley and then the picked chicken back into the pot, cooking for another 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: