Chicken and Sausage Gumbo
Equipment
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 pound smoked sausage sliced
- 1 pound boneless chicken thighs cut into pieces
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 3 clove garlic minced
- 4 cup chicken broth
- 2 cup water
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 cup cooked white rice
- 1/4 cup green onions chopped
- 1/4 cup fresh parsley chopped
Instructions
- Heat the large pot over medium heat and add the vegetable oil.
- Gradually stir in the flour, cooking and stirring constantly until the roux becomes a dark brown color.
- In a separate skillet, cook the sliced sausage until browned, then remove and set aside.
- Add the chicken pieces to the same skillet and cook until browned, then set aside.
- In the large pot with the roux, add the onion, bell pepper, celery, and garlic, and cook until the vegetables are tender.
- Slowly stir in the chicken broth and water, mixing until smooth.
- Add the sausage, chicken, bay leaves, salt, black pepper, cayenne pepper, and thyme to the pot and bring to a boil.
- Reduce the heat to low and let the gumbo simmer for 1 hour, stirring occasionally.
- Remove the bay leaves and adjust seasoning if necessary.
- Serve the gumbo over cooked white rice and garnish with chopped green onions and parsley.
Notes
For a richer flavor, consider making the roux ahead of time and storing it in the refrigerator. Adjust the heat level by varying the amount of cayenne pepper. Allowing the gumbo to rest for a few minutes before serving helps the flavors to meld together. If you prefer a thicker consistency, let the gumbo simmer uncovered for a bit longer.
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