Chicken and Sausage 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.

Start by making a dark roux with 1 cup of all-purpose flour and 1 cup of vegetable oil in a large heavy bottom Dutch oven.

Whisk the flour and oil together until combined, then switch to a flat-bottomed spoon to scrape the bottom of the pot.

Cook the roux over medium to medium-low heat, stirring constantly for 30 minutes to 60 minutes, until it reaches a dark brown color.

Alternatively, preheat the oven to 350°F and place the roux in the oven for 2 to 4 hours, stirring 2 to 3 times during cooking.

Once the roux is dark brown, remove it from the oven and place it on the stovetop over medium to medium-high heat.

Add the Holy Trinity: 2 diced green bell peppers, 3 diced ribs of celery, and 2 diced large yellow onions to the roux.

Cook the vegetables for 8 to 10 minutes, stirring frequently until they are wilted and tender.

Slice 1 pound of andouille sausage thinly on the bias and sauté it in a separate skillet until it gets some color before adding it to the gumbo.

Cooking Techniques

Equipment Needed

Spice Level: