Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into pieces
  • ½ lb andouille sausage, sliced
  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 cups white rice, cooked
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Make the Roux: In a large pot, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until the roux is a deep brown color, about 15-20 minutes.
  2. Add Vegetables: Add onion, bell pepper, celery, and garlic; cook until softened, about 5 minutes.
  3. Add Chicken and Sausage: Add chicken, sausage, Cajun seasoning, thyme, salt, and pepper. Stir and cook for 5 minutes.
  4. Simmer: Add chicken broth and bay leaves. Bring to a boil, reduce heat, and simmer for 1 hour.
  5. Serve: Remove bay leaves. Serve gumbo over rice, garnished with parsley.