Chicken And Sausage Gumbo Recipe

Chicken and Sausage Gumbo

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 pound smoked sausage, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3/4 cup vegetable oil
• 1 large onion, chopped
• 2 bell peppers (any color), chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 bay leaf
• Salt and black pepper to taste
• Cooked rice, for serving
• Fresh parsley, chopped (for garnish)

Equipment:

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Knives
• Measuring cups and spoons

Instructions:

Make the Roux: In a large pot or Dutch oven over medium heat, add the vegetable oil. Once the oil is hot, gradually whisk in the flour. Continue to whisk constantly for 20-30 minutes, or until the roux is a deep reddish-brown color, like dark chocolate. Be careful not to burn it.

Add the Trinity: Reduce the heat to low. Carefully add the chopped onion, bell peppers, and celery to the pot. Stir well to combine with the roux. Cook, stirring occasionally, for 10-15 minutes, or until the vegetables are softened and slightly translucent.

Add Aromatics and Broth: Stir in the minced garlic and cook for another minute until fragrant. Gradually whisk in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Add the diced tomatoes (undrained), dried thyme, dried oregano, cayenne pepper, and bay leaf.

Simmer the Gumbo: Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, stirring occasionally.

Add Chicken and Sausage: Add the chicken pieces and sliced sausage to the gumbo. Stir to combine. Continue to simmer, covered, for another 30-45 minutes, or until the chicken is cooked through and the flavors have melded.