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Chicken and Sausage Gumbo

A rich, hearty gumbo featuring tender chicken thighs, smoky sausage, and a blend of aromatic vegetables, perfect for chilly nights and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Creole, Southern
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs, boneless and skinless Use thigh meat for juiciness.
  • 1 lb smoked sausage, sliced Andouille or chorizo can be used for different flavors.
  • 1 onion, chopped Adds sweetness and depth.
  • 1 green bell pepper, chopped Provides flavor and color.
  • 2 stalks celery, chopped Enhances the aromatic base.
  • 3 cloves garlic, minced Boosts flavor profile.
  • 6 cups chicken broth Use low-sodium for a healthier option.
  • 1 can diced tomatoes Adds acidity and sweetness.
  • 2 leaves bay leaves For depth of flavor.
  • 1 tablespoon Cajun seasoning Adjust according to taste.
  • to taste salt and pepper Season to preference.
  • 2 cups okra, sliced Can use fresh or frozen.
  • as needed cooked rice for serving White or brown rice works well.
  • for garnish green onions, chopped Adds a fresh touch.

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add the chicken thighs and smoked sausage, browning them on all sides for about 5-7 minutes.
  2. Add the chopped onion, green bell pepper, celery, and minced garlic to the pot. Sauté until softened, around 5 minutes.
  3. Stir in the chicken broth, diced tomatoes, bay leaves, and Cajun seasoning. Bring to a boil, then reduce the heat and let it simmer for about 1 hour.
  4. After 1 hour, add the sliced okra to the pot. Let it simmer for an additional 15 minutes.
  5. Remove the bay leaves, taste for seasoning, and adjust with salt and pepper as needed.
  6. Ladle the warm gumbo over bowls of cooked rice and garnish with freshly chopped green onions.

Notes

Store in the refrigerator for up to 3 days and freeze for up to 3 months. Reheat on the stovetop or microwave. Consider pairing with crusty bread or cornbread muffins.