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chicken and sausage gumbo

chicken and sausage gumbo
Yield: serves 6-8

chicken and sausage gumbo

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes


  • 2 tablespoons extra virgin olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 pound andouille sausage, sliced into 1/2 inch coins
  • 2 quarts water
  • 1 pound okra, cut into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 28-ounce can diced tomatoes
  • 1 dried bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon ground paprika (sweet for mild, smoked for spicy)
  • kosher salt, to taste
  • freshly ground black pepper, to taste


  1. In a dutch oven, or heavy-bottomed pot, heat the oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and sear on all sides, about 5-7 minutes. The chicken will not be fully cooked, but will continue to cook with the soup. Remove to a plate or large bowl. Add the sausage to the hot dutch oven and sear 1 minute on each side. Remove to the plate or bowl along with the chicken.
  2. Place the chopped okra in the dutch oven, cover with 1 cup of water, and bring to a boil. Cover the pot, lower to a simmer, and cook the okra until tender, about 5-7 minutes. Scrape the okra and all the liquid into the bowl with the chicken and sausage.
  3. Return the dutch oven to the low heat, and add the butter and flour. Cook over medium heat, stirring frequently with a whisk, until a dark roux forms, about 15-20 minutes.
  4. Add the onions, bell peppers, celery, and garlic to the roux. Stir to mix well, and saute on low heat until the vegetables are fork-tender, about 10 minutes. Add in the tomatoes, and sprinkle in the bay leaf, thyme, and paprika.
  5. Add the chicken, sausage, and okra back into the dutch oven along with the remaining water. Place the lid on the pot ajar, reduce heat to medium-low, and simmer until the chicken is cooked through and the soup thickens, about 30 minutes. Taste the gumbo and add more salt and pepper, if desired.
  6. Serve with rice, cilantro, parsley, and hot sauce.

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