Chicken and Sausage Gumbo
This Chicken and Sausage Gumbo is a hearty, flavorful dish perfect for family gatherings or cozy nights at home.
Equipment
- Large Pot
- Whisk
Ingredients
Ingredients
- ⅓ cup Unsalted Butter
- ⅓ cup All-Purpose Flour
- 1 large Yellow Onion, diced (about 2 cups)
- 2 large Green Bell Peppers, diced (about 2 cups)
- 4 ribs Celery, diced (about 1 cup)
- 2 cups Andouille Sausage, sliced (about 3-4 links)
- 4 cloves Garlic, minced
- 3 cups Chicken Broth
- 1 tablespoon Creole Seasoning
- 1 teaspoon Smoked Paprika
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ⅛ teaspoon Cayenne Pepper (or to taste)
- 2 large Chicken Breasts, boneless and skinless (about 1 pound)
Instructions
- Step 1: Melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking continuously for about 15-20 minutes until it reaches a deep brown color.
- Step 2: Add the diced onion, green bell peppers, and celery to the pot. Cook for about 5-7 minutes until tender.
- Step 3: Add the sliced andouille sausage and cook for 5 minutes until browned. Then add the minced garlic and cook for another minute.
- Step 4: Pour in the chicken broth while stirring to combine. Scrape any bits off the bottom of the pot.
- Step 5: Stir in the Creole seasoning, smoked paprika, salt, black pepper, and cayenne pepper. Adjust seasoning to taste.
- Step 6: Cut the chicken breasts into bite-sized pieces and add them to the pot. Stir well and let simmer for about 30 minutes.
- Step 7: Serve and enjoy your gumbo! It can be served on its own or over rice.
Notes
Don’t rush the roux and let it simmer longer for enhanced flavor. Gumbo tastes even better the next day!