Sausage and Chicken Gumbo
Yield: 8 Servings
1 Lb. Andouille Sausage, Sliced ¼” Thick
½ Cup Peanut Oil
½ cup All Purpose Flour
1 Cup Diced Celery
1 Cup Diced Yellow Onion
1 Cup Diced Red or Green Bell Pepper
2 Teaspoons City of New Orleans Seasoning
1 Teaspoon Alderwood Smoked Sea Salt
2 Teaspoons Dried Oregano
2 Cups Diced Tomatoes
2 Cloves Garlic, Minced
6 Cups Low Sodium Chicken Stock
1 Tablespoon Tomato Paste
4 Cups Shredded Chicken Breast
1 ½ Cup Sliced Frozen Okra
4 Cups Cooked Rice, Hot
1/4 Cup Sliced Scallions
Hot Sauce (Optional)
OK, Mardi Gras is just around the corner. So what are you going to do to celebrate? Our Chicken Gumbo recipe is just what you need. It has all the earmarkings of classic Louisiana cuisine and is sure to be a winner at your Mardi Gras celebration. But this one is a real winner anytime of year, so don't feel you need to wait to make it again (and again) throughout the year.
Place sliced sausage in a large sauté pan over medium heat. Cook, stirring occasionally until browned, about 8-10 minutes. Remove the sausages from the skillet, drain on paper towels, and set aside. Add celery, onion, and bell pepper (known as the Trinity) and tomatoes to the pan and sauté in the sausage drippings until celery and onion become slightly transparent.
Heat the oil in a large Dutch oven over medium-high heat; reduce heat to medium. Add flour and whisk until well combined. Cook, stirring constantly, for about 20 minutes until the flour is a deep caramel color. Be careful not to burn the roux.
Place sautéed Trinity mix and okra in the Dutch oven. Gradually add the broth, seasoning, smoked sea salt, oregano, and garlic, stirring gently until mixture is well combined. Add chicken and sausage to the mix, increase heat to medium high and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until broth has thickened slightly, and vegetables are tender - about 20 minutes.
Allow Gumbo to stand for 10 minutes, then ladle into bowls over hot rice, garnish with sliced scallions, and serve with hot sauce on the side.