Chicken and Sausage Gumbo With Tomatoes

Okra and Chicken Gumbo with Andouille Sausage. Photo: Diana Rattray
Ratings (10)
  • Total: 2 hrs 10 mins
  • Prep: 25 mins
  • Cook: 105 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
948 Calories
62g Fat
38g Carbs
58g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like most good Louisiana gumbos, this one starts with a rich roux. The standard "holy trinity" of vegetables is added to the gumbo along with smoked sausage and chicken. Use a spicy andouille sausage or make it with Polish sausage.

A delicious chicken gumbo the whole family will enjoy, or double and serve to a crowd for game day or other gathering. This gumbo is wonderful with hot boiled rice and crusty bread.

Ingredients

  • 3 to 4 chicken breast halves, cut in small chunks
  • 4 chicken thighs, trimmed and cut in small pieces
  • 3 tablespoons all-purpose flour
  • 12 to 16 ounces smoked sausage, cut in 1/2-inch pieces
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper, optional
  • 3 ribs celery, chopped
  • 3 medium cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 small bay leaf
  • 1 teaspoon Creole seasoning blend, or to taste
  • 1/2 teaspoon dried thyme leaves
  • salt and freshly ground black pepper to taste
  • 4
  • green onions, chopped
  • 2 tablespoons fresh chopped parsley

Steps to Make It

  1. Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour. Heat 1 tablespoon of oil heavy skillet or sauté pan over medium heat; add chicken. Cook, stirring, until browned. Transfer to a dish and set aside. Brown sliced sausage; add to chicken mixture.

  2. Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.

  3. In a large, heavy pot, heat the oil; add the flour. Cook, stirring constantly, until the roux reaches a deep blonde color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.

  4. When roux has reached the color you want, add the vegetable mixture and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes. Add the minced garlic and cook 1 minute longer.

  5. Add the chicken broth to the roux and vegetable mixture, along with the tomatoes, bay leaf, Creole seasoning, thyme, and the chicken and sausage. Bring to a boil; cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.

  6. Add the chopped green onions and parsley; heat for 5 to 10 minutes longer.

  7. Mound hot cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.

  8. The gumbo serves 6 as a main dish. Double ingredients for 12 hearty servings.