Chicken and Sausage Gumbo
Deep, dark roux-based stew with chicken, andouille sausage, and okra.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 cup flour
- 1/2 cup oil
- 1 onion, 1 green bell pepper, 2 celery stalks, chopped
- 300g andouille sausage, sliced
- 500g chicken thigh, cubed
- 1 cup okra, sliced
- 3 cloves garlic, minced
- 6 cups chicken stock
- 2 tsp cajun seasoning, 1 bay leaf
- Cooked white rice, to serve
Steps
- In a heavy pot, whisk oil and flour together over medium heat to make a roux, stirring constantly for 20-30 minutes until deep brown (the color of chocolate).
- Add onion, bell pepper, and celery to the roux, stirring until softened.
- Add garlic and cajun seasoning, cook 1 minute.
- Gradually whisk in stock to avoid lumps, add bay leaf, bring to a simmer.
- Add chicken and sausage, simmer 45 minutes.
- Add okra, simmer 15 more minutes until stew is thick and glossy.
- Serve ladled over white rice.