Description
Tender chicken and smoky Andouille sausage in a richly spiced broth with traditional ingredients like bell peppers, onions, and celery, with twists like fire-roasted tomatoes and jalapeños.
Ingredients
Scale
- 12 ounces Andouille pork sausage
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika (or to taste)
- 2 cups yellow onion (diced small)
- 1 medium green bell pepper (seeded and diced small)
- 2 celery ribs (diced small)
- 1 small jalapeño (seeded and diced)
- 4 cloves garlic (finely minced)
- 10 ounces canned diced fire-roasted tomatoes with juice
- 6 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or to taste)
- 1 teaspoon dried oregano (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1 cup sliced okra (fresh or frozen)
- 2 tablespoons fresh parsley (chopped)
Instructions
- To a large Dutch oven, add the sausage and heat over medium-high to brown it. Remove and set aside.
- Add the chicken to the pot and brown for about 3-4 minutes. Remove and set aside.
- Reduce heat to low, add butter, and melt, scraping up any brown bits.
- Sprinkle flour over the butter and whisk constantly until it turns a rich, dark brown color.
- Add the smoked paprika and mix in.
- Add onion, bell pepper, celery, jalapeño, and stir for 4-5 minutes.
- Add garlic and stir for 1 minute.
- Add canned tomatoes with juice and stir to combine.
- While whisking, add chicken broth, Worcestershire, bay leaves, thyme, oregano, salt, pepper, and cayenne.
- Reincorporate the sausage and chicken into the pot.
- Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 50-60 minutes.
- Add okra in the last 15 minutes.
- Remove bay leaves, add parsley, and adjust seasoning as needed.
- Serve with white rice or cornbread.
Notes
- Use Andouille sausage for traditional flavor.
- Keep the heat low when making the roux to avoid burning.
- Okra is important for thickening the gumbo.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 548
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg