Chicken and Sausage Gumbo
Chicken and Sausage Gumbo is a hearty meal to feed a hungry crowd. We are using smoked chicken and homemade smoked sausage with the traditional vegetables in a seasoned broth. A filling and delicious Cajun stew served over rice.
Servings: 8 Servings
Calories: 634kcal
Ingredients
- 2 cups diced smoked chicken
- 4 cups sliced smoked sausage about 12 ounces
- 5 slices bacon
- 4 cups diced onion
- 3 cups sliced celery
- 2 cups diced bell peppers
- 2 cups sliced okra
- ¾ cup vegetable oil
- 1 cup all purpose flour
- 8 cups chicken broth
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons onion flakes
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons coarse black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- 2 ½ tablespoons brown sugar
- ¼ cup Louisiana Hot Sauce
- Cooked Rice for Serving
Instructions
- Cook bacon strips in a dutch oven until crisp. Remove the bacon to a paper towel lined plate and set aside.
- Add the onions, celery and bell peppers to the bacon drippings and cook over medium heat until vegetables are softened.
- Meanwhile in another heavy pan or cast iron skillet, make the roux. Combine vegetable oil and flour. Cook over medium heat, whisking constantly until roux is a dark peanut butter to rich chocolate color.
- Whisk in the chicken broth, mixing together.
- Pour the chicken broth and roux into the dutch oven with the vegetables.
- In a bowl, combine garlic, onion flakes, smoked paprika, black pepper, thyme, oregano, basil, salt and dry mustard. Mix in the brown sugar. Add to the gumbo.
- Continue to cook, whisking often, bringing it to a boil. When the broth is thickened, stir in the chicken, sausage, okra and crumbled bacon. Stir in the hot sauce.
- Lower to simmer and cook for 10 - 15 minutes or until ready to serve.
- To serve, spoon rice into a bowl and top with gumbo.
Notes
Store leftover gumbo in a covered container in the refrigerator up to 4 days. Freeze in a freezer container or freezer bag up to 3 months. Thaw in the refrigerator.
Reheat in a pan, adding additional chicken broth or water if needed. Cook over medium heat, stirring often until heated through.
Nutrition
Serving: 1g | Calories: 634kcal | Carbohydrates: 41g | Protein: 31g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 2158mg | Fiber: 5g | Sugar: 13g