Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Creole Chicken and Sausage Gumbo Recipe
Ingredients
1
lb
smoked sausage
sliced in coins
1
lb
boneless
skinless chicken thighs
12
oz
bag frozen okra and tomatoes
optional
1/3
cup
vegetable oil
1/4
cup
all-purpose flour
1
finely diced onion
1
finely diced green bell pepper
2
finely diced celery stalks
1
T
finely chopped parsley
2
T
chopped green onions
1
T
crushed
or minced garlic
8
cups
chicken stock
or broth
1
T
onion powder
1
T
garlic powder
2
tsp
Accent seasoning
optional
Creole or Cajun seasoning to taste
1/2
tsp
Gumbo file
warm
white rice to serve
Instructions
Brown sausage in a skillet until it renders grease
Remove the sausage and set aside
Season the chicken thighs with 1 T of Creole or Cajun seasoning
In the sausage drippings, sear the chicken thighs 1-2 mins per side
Remove the chicken and set aside.
Add in the frozen okra and tomatoes
Stir until the okra is no longer slimy
Set aside
In a Dutch oven or large, heavy bottom stock pot, pour in the oil and heat it
When the oil is hot, whisk in the flour
Continue to stir constantly on a medium high heat setting until the roux is the color of dark chocolate
Turn off the heat
Add in the onion, bell pepper, celery, parsley, and green onions
Saute the veggies until they are tender
Turn the heat back on a medium setting
Add in the okra, tomatoes, and sausage
Stir in the chicken stock and bring it to a low boil
Add the chicken thighs into the pot
Lower the heat to a simmer
Cover the pot with a lid and allow to simmer for 1 hour
Add in the onion powder, garlic powder, and Accent.
Season to taste with the Creole or Cajun seasoning as needed.
Stir and allow to simmer, uncovered, for 30 more mins to an hour
Turn off the heat
Stir in the gumbo file
Serve over rice
Enjoy!