Entree: United States – Creole Louisiana – Chicken and Sausage Gumbo (Hearty Creole stew of chicken, smoked sausage, and vegetables served over white rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces, about 4–5 pieces (approx. 1,360 g total)
- 1 lb (454 g) andouille or smoked sausage, sliced 1/4 inch (6 mm)
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (60 g) all-purpose flour
- 2 cups (320 g) yellow onion, chopped
- 1 cup (160 g) celery, chopped
- 1 cup (150 g) green bell pepper, chopped
- 4 cloves (12 g) garlic, minced
- 1 cup (240 ml) okra, sliced (fresh or frozen)
- 6 cups (1.4 L) low-sodium chicken stock
- 1 (14 oz) can (400 g) diced tomatoes (optional, Creole style)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) cayenne pepper or to taste
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 4 stalks (approx. 40 g) green onions, sliced (white and green separated)
- 3 tbsp (45 ml) filé powder or 1–2 tbsp (15–30 ml) lemon juice, optional
- 2 cups (400 g) long-grain white rice, uncooked (to serve)
- 4 cups (960 ml) water (for rice)

Instructions

1. In a large heavy Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux reaches a deep brown color (like chocolate), 20–30 minutes; lower heat as needed to prevent burning.
2. Add the chopped onions, celery, and green pepper to the roux and cook until softened, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. Push the vegetables to the side and add the sliced sausage; brown for 3–4 minutes. Remove sausage to a bowl and set aside.
4. Season the chicken pieces with 1 tsp salt and 1/2 tsp black pepper. Brown the chicken pieces in the pot 3–4 minutes per side to develop color, then return the sausage to the pot.
5. Deglaze with 1 cup of chicken stock, scraping up browned bits. Add remaining stock, diced tomatoes if using, bay leaves, thyme, Worcestershire sauce, cayenne, and remaining salt and pepper. Bring to a simmer.
6. Cover and simmer gently for 35–45 minutes, until the chicken is cooked through and tender. Remove the chicken to a cutting board, discard bones if desired, shred or chop meat, and return to the pot.
7. Stir in the okra and simmer uncovered 10–12 minutes until slightly thickened. If using filé powder, remove pot from heat and stir in filé just before serving; if using lemon, add to taste.
8. Meanwhile, rinse the rice and combine with 4 cups water in a saucepan. Bring to a boil, reduce to low, cover, and simmer 18–20 minutes until water is absorbed. Fluff with a fork.
9. Adjust seasoning, stir in chopped parsley and sliced green onion whites, and ladle gumbo over hot rice. Garnish with green onion tops.
10. Serve hot with hot sauce on the side.