Description
A rich and hearty Southern gumbo made with tender chicken, smoky sausage, vegetables, and a deep flavorful roux simmered slowly for maximum comfort and flavor.
Ingredients
- 1 1/2 lbs chicken thighs, cut into bite-sized pieces
- 12 oz smoked sausage, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup sliced okra
- 2 tsp Cajun seasoning
- 1 tsp paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups cooked white rice
- 2 green onions, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Slice the smoked sausage and cut the chicken thighs into bite-sized pieces.
- Heat a large pot over medium heat and cook the sausage until browned. Remove and set aside.
- Cook the chicken in the same pot until lightly browned, then remove and set aside.
- Add the vegetable oil and flour to the pot, stirring constantly to make a roux.
- Cook the roux until it turns deep brown and develops a nutty aroma.
- Add the onion, celery, and green bell pepper and cook until softened.
- Stir in the garlic, Cajun seasoning, paprika, thyme, salt, and black pepper.
- Slowly pour in the chicken broth while stirring continuously until smooth.
- Return the sausage and chicken to the pot.
- Add the diced tomatoes, okra, and bay leaves.
- Bring to a gentle simmer and cook for about 1 hour, stirring occasionally.
- Remove the bay leaves before serving.
- Serve the gumbo over warm cooked white rice.
- Garnish with chopped green onions and fresh parsley before serving.
Notes
- Andouille sausage can be used for a smokier flavor.
- Add shrimp or crab for a seafood variation.
- For extra spice, add cayenne pepper or sliced jalapeños.
- Okra helps naturally thicken the gumbo but can be omitted if desired.
- Gumbo tastes even better the next day after the flavors develop further.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled gumbo for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
