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Chicken & Sausage Gumbo

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Serves 8


Ingredients:

1/2 cup vegetable oil
1/2 cup butter
1 cup all-purpose flour
1 large onion, finely diced
1 large green bell pepper, finely diced
4 ribs celery, thinly sliced
1 lb. frozen cut okra
1 lb. Andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
2 teaspoons Creole seasoning
6 cups chicken broth
1 can diced tomatoes, (14.5 oz.)
2 bay leaves
1 teaspoon dried thyme leaves
1 rotisserie chicken, skinned, boned, and shredded
Sea salt, to taste
Freshly ground pepper, to taste
1 bunch green onions, thinly sliced, for garnish

Directions:

  1. Heat the oil and butter in a Dutch oven over medium heat. When hot, stir in flour.
  2. Continue stirring until the roux has cooked to the color of coffee beans, 5 to 8 minutes; being careful not to burn it. Reduce heat if necessary.
  3. Stir onion, green pepper, celery, okra, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with Creole seasoning; blend thoroughly. Pour in the chicken broth and add diced tomatoes, bay leaves, and thyme. Bring to a boil over high heat; reduce heat to a simmer. Cook for 20 minutes, stirring occasionally.
  4. Stir in the chicken; simmer 10 minutes more. Season, to taste, with salt and pepper and ladle into bowls over hot cooked rice and top with sliced green onions.
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