Chicken-and-Sausage Gumbo

Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:
Stand: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 934
  • Fat: 46g
  • Saturated fat: 12g
  • Protein: 45g
  • Carbohydrate: 86g
  • Fiber: 4g
  • Cholesterol: 159mg
  • Sodium: 2mg

Ingredients

  • 2 red onions, sliced
  • 1 (10 oz.) package frozen cut okra, thawed
  • 1 large yellow bell pepper, seeded and chopped
  • 4 ribs celery with leaves, sliced
  • 3/4 cup finely chopped, fresh flat-leaf parsley
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground allspice
  • 12 chicken thighs
  • 1 pound cooked andouille sausage or kielbasa, sliced 1/2 inch thick
  • 1/3 cup vegetable oil
  • 2/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 (6 oz.) can tomato paste
  • 1 (14 to 16 oz.) can whole peeled tomatoes, drained and chopped
  • 1/2 cup minced scallion greens
  • 2 tablespoons distilled white vinegar, or to taste
  • 12 cups cooked white rice

Preparation

  1. In a large bowl, stir together onions, okra, bell pepper, celery, 1/4 cup parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set aside.
  2. In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side; transfer to a large bowl. Cook sausage in Dutch oven over medium heat, stirring constantly until lightly browned, about 6 minutes; transfer to bowl with chicken. Pour fat from Dutch oven into a glass measure and add enough vegetable oil to equal 2/3 cup. Pour into Dutch oven and heat over medium-low heat, scraping up any browned bits. Gradually whisk in flour and cook, stirring frequently, until it is a very dark, rich brown, about 30 minutes; be careful not to burn it.
  3. Add broth all at once and scrape up any browned bits. In another bowl, blend tomato paste with 2 cups water and stir into broth with chopped tomatoes. Add reserved vegetables, chicken and sausage. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, until thickened.
  4. Stir in remaining 1/2 cup parsley, scallion greens and vinegar and cook, stirring, for 5 minutes. Remove Dutch oven from heat, cover and let stand for 10 minutes. Discard bay leaves.
  5. Serve gumbo on top of rice in bowls.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken-and-Sausage Gumbo Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy