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Chicken and Sausage Gumbo

Charlie & Sheila Kerrian
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 biggest spaghetti pot you have
  • 1 8" saute pan

Ingredients
  

  • 1 pound boneless, skinless chicken, cut into 1 inch chunks, and seasoned with salt
  • 1 Tablespoon olive oil
  • 1/2 pound Andouille sausage, cut into 1/2-inch chunks
  • 1/2 pound smoked sausage, cut into ½ inch chunks
  • 1/2 pound okra pods, sliced into ¼ inch slices, stems removed(or 2 cups sliced, frozen okra)
  • 1 teaspoon sea salt
  • 1 teaspoon + 4 Tablespoons butter/canola spread
  • 6 Tablespoons all-purpose flour
  • 2 cups celery, chopped
  • 1 cup diced onion
  • 1 cup green bell pepper, seeded, then chopped into 1/4" pieces
  • 1 cup red bell pepper, seeded, then chopped into 1/4” pieces
  • 2 Tablespoons minced garlic
  • 2-3 cups low sodium chicken broth (2 cups for stew, 3 cups for soup)
  • 1 Tablespoon Bay seasoning (optional)
  • 1/2 pound cooked, peeled, de-veined shrimp
  • Cooked white rice  

Instructions
 

  • Salt the chicken, all sides.
  • In deepest pot you have, use 1 Tablespoon olive oil and sauté the chicken on medium high heat until golden brown – about 5 mins.
  • Add sausages and 1 Tablespoon chicken broth to the pot. Lower heat to medium-low, cover and cook for about 20 minutes, stirring occasionally to keep meat from sticking. Take off heat.
  • Meanwhile, sauté the okra with 1 teaspoon butter and ½ teaspoon sea salt in pan at medium high heat for 3-4 minutes. Remove from pan and set aside, including juices.
  • The Roux: In the sauté pan, melt 4 Tablespoons butter. Add the flour 1 Tablespoon at a time, stirring constantly on medium heat to mix thoroughly, until the roux is the color of dark caramel, but not burned - about 15 minutes. Drop the heat to low, then add the onion, stir constantly until softened, about 3-4 minutes. Add celery, bell peppers, 1/2 teaspoon sea salt, garlic and mix together until well-coated – about 5 minutes. Mixture will be thick.
  • Add vegetable mixture to the sausage/chicken pot and mix together.
  • Slowly add back in (stir after each cup) the okra, chicken broth, and Bay seasoning. Turn heat up long enough to bring mixture to a boil, then drop heat to medium low and simmer for 30 minutes, continuing to stir. Add salt to taste if needed.
  • If adding the cooked shrimp, drop it into the mixture and stir together, another 5 minutes.
  • Place cooked rice in bowl, then place gumbo on top. Serve with cornbread and enjoy!