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1. Make the Roux
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually whisk in the flour to form a smooth paste.
- Cook the roux, stirring constantly, until it turns a deep brown color, about 15-20 minutes. Be patient and keep stirring to avoid burning.
2. Add the Vegetables
- Once the roux is a deep brown, add the chopped onion, bell pepper, and celery (the “holy trinity”). Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Sausage and Chicken
- Stir in the sliced andouille sausage and cook for about 5 minutes, allowing it to brown slightly.
- Add the chicken pieces and cook until they are no longer pink on the outside, about 5 minutes.
4. Add the Liquid and Seasonings
- Pour in the chicken broth and diced tomatoes with their juices.
- Add the bay leaves, dried thyme, dried oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, stirring occasionally.
5. Add the Okra (Optional)
- If using okra, add it to the pot about 20 minutes before the gumbo is done simmering. Okra helps thicken the gumbo and adds flavor.
6. Final Touches
- Stir in the Worcestershire sauce, chopped fresh parsley, and sliced green onions.
- Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve
- Serve the chicken and sausage gumbo over cooked white rice.
- Offer hot sauce on the side for those who like extra heat.
Tips
- Roux: Making the roux requires patience and constant stirring. It’s crucial to get it to the right color without burning. A well-made roux is the foundation of a good gumbo.
- Variations: You can add shrimp or other seafood towards the end of the cooking time for a seafood gumbo. Just ensure the seafood is cooked through.
- Storage: Gumbo tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Serving Suggestions: Gumbo is traditionally served over rice, but it can also be enjoyed with crusty bread.
Enjoy this rich and flavorful Chicken and Sausage Gumbo, a true taste of Southern comfort that’s perfect for any occasion!
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