Creole Chicken and Sausage Gumbo
A New Orleans Creole institution, dark roux-based gumbo with chicken thighs, andouille sausage, okra, and the holy trinity of celery, onion, and pepper.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, celery, and bell pepper finely. Mince garlic. Cut andouille sausage and okra into 1.5cm rounds. Slice scallions. Have chicken stock ready.
Build 1
Heat 50ml oil in a medium heavy pot over medium heat. Add 50g flour, stir constantly with a wooden spoon for 20–25 minutes until deep chocolate brown. Immediately add onion, celery, pepper; stir vigorously 4 minutes until softened.
Bloom
Add garlic, Cajun seasoning, smoked paprika, thyme, oregano, cayenne, salt, pepper. Cook 1 minute until fragrant, stirring constantly.
Build 2
Gradually ladle in chicken stock, stirring constantly between additions to keep smooth. Add bay leaf and bring to a gentle simmer over medium-low heat.
Simmer
Add chicken thighs and andouille sausage. Simmer uncovered 40 minutes, stirring occasionally, until chicken is tender and cooked through. Remove chicken, pull meat from bones in large pieces, discard bones, return meat to pot.
Finish
Add okra, simmer 12 minutes over medium heat until okra is tender and gumbo has thickened. Remove bay leaf and season to taste with salt and pepper.
Plate
Ladle gumbo over steamed white rice in deep bowls. Garnish with sliced scallions and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.