American · Dinner
Chicken and Sausage Gumbo
Louisiana-style gumbo built on a dark brown roux with chicken thigh and andouille sausage simmered with the holy trinity of onion, bell pepper, and celery. Okra and Cajun spices thicken the stew, served over white rice and finished with scallion.
$5
25 minsPrep
75 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
738Calories
41.2gProtein
41.5gFat
50.1gCarbs
5.9gSugar
4.4gFiber
1503mgSodium
208mgChol
9.8gSat Fat
810mgPotassium
105mgCalcium
3.8mgIron
1mcgVitamin B12
28mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Cut the chicken thigh into chunks, slice the andouille, and dice the onion, bell pepper, celery, and garlic so everything is ready.
2
Toast
Whisk the flour and oil in a heavy pot over medium-low heat, stirring constantly 18 to 22 minutes until the roux turns milk-chocolate brown and smells nutty.
3
Saute
Add the onion, bell pepper, and celery to the roux and cook over medium heat 6 minutes until softened and the mix looks glossy.
4
Bloom
Stir in the garlic, smoked paprika, cayenne, and thyme, cooking over medium heat 1 minute until the raw garlic smell fades and spices darken.
5
Braise
Add the chicken stock, sliced andouille, bay leaf, chicken, and sliced okra; reduce to low and simmer uncovered 35 minutes until the chicken is tender and the okra thickens the stew.
6
Plate
Spoon the white rice into a bowl, ladle the gumbo over, discard the bay leaf, and scatter with sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken thigh
- 5 oz140g andouille sausage
- 6 tbsp6 tbsp all-purpose flour
- 6 tbsp6 tbsp vegetable oil
- 1 cup150g onion
- 2/3 cup100g bell pepper
- 1/2 cup80g celery
- 4 cloves4 cloves garlic
- 5 oz140g okra
- 3 1/2 cups820ml chicken stock
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp dried thyme
- 22 bay leaf
- 1 1/2 cup280g cooked white rice
- 4 tbsp4 tbsp scallion
