Authentic Chicken And Andouille Sausage Gumbo Recipe

Ingredients for Authentic Chicken And Andouille Sausage Gumbo

• Oil
• 1/4 cup all-purpose flour
• Onions
• Bell Peppers
• Celery Ribs
• Garlic Cloves
• Chicken Stock
• 2 bay leaves
• Creole Seasoning
• Dried Thyme Leaves
• Salt & Freshly Ground Black Pepper
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• Andouille Sausages
• Scallion
• Fresh Parsley
• File Powder

How to Make Authentic Chicken And Andouille Sausage Gumbo

1. In a large pot or Dutch oven, brown the chicken and sausage over medium-high heat. Remove from pot and set aside.
2. In the same pot, whisk together the flour and create a roux by cooking for 5-7 minutes, stirring constantly, until it's a dark brown color.
3. Add the onion, celery, and green bell pepper to the roux and cook until softened, about 5 minutes.
4. Stir in the garlic and cook for 1 minute more.
5. Gradually whisk in the chicken broth, ensuring no lumps form.
6. Add the diced tomatoes (undrained), okra (if using), bay leaves, Cajun seasoning, salt, and pepper.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the chicken is cooked through.
8. Stir in the cooked chicken and sausage. Simmer for another 10 minutes to allow flavors to meld.
9. Remove bay leaves before serving. Serve hot over cooked rice.