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Chicken and Sausage Gumbo

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This classic Louisiana stew, thickened and flavored with okra, is traditionally served over white rice, but crusty French bread would also be good for soaking up the rich broth. For a spicier stew, add a dash or two of hot sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs
  • Coarse salt and ground pepper
  • 6 ounces andouille or smoked sausage, halved lengthwise and cut into 1/4-inch pieces
  • 1 medium onion, diced
  • 1 medium green bell pepper, ribs and seeds removed, diced
  • 2 stalks celery, diced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 1 pound okra, cut into 1/2-inch-thick rounds
  • 2 vine-ripened tomatoes, diced
  • 1/4 cup chopped fresh parsley, for garnish (optional)
  • 2 tablespoons all-purpose flour

Directions

  1. In a 5-quart saucepan, warm oil over high heat. Season chicken with salt and pepper; brown both sides, 8 to 10 minutes. Transfer to a plate to cool; slice into thin strips.

  2. Reduce heat to medium. Cook sausage until browned, 1 to 2 minutes. Add onion, bell pepper, and celery; cook until onion is translucent, 4 to 6 minutes. Stir in flour; cook until light brown, stirring constantly, until toasted, 30 seconds to 1 minute.

  3. Stir in tomato paste, thyme, half the okra, tomatoes, and 2 quarts water. Bring to a boil; reduce to a simmer. Stir in chicken and any accumulated juices. Cover; cook until thickened, about 30 minutes.

  4. Stir in remaining okra; simmer, uncovered, until chicken is starting to fall apart, about 30 minutes. Season with salt and pepper. Stir in parsley, if desired.

Cook's Notes

In place of the chicken thighs, you can use leftover chicken or other meats, such as turkey or ham; if you do, skip step one, and add just before serving.

Reviews Add a comment

  • nanaomary
    3 OCT, 2011
    Loved it. Taste great, makes the house smell homey on a cool fall evening. Easy to meke/
    Reply
  • terivanhecke
    21 FEB, 2009
    Where's the broth? I had to go to another site for another gumbo recipe to get the amount of chicken broth to use. I would also recommend making a roux w/ the fat that remained in the pot after cooking the chicken and cook the roux 'til it is quite dark - the other site said "until it looked the color of a rusty nail". Sorry, Martha, but this recipe let me down.
    Reply
  • Samikins
    20 FEB, 2009
    Is there something that can be used in place of okra? I am very allergic.
    Reply
  • seleen
    14 FEB, 2009
    This turned out well, but it took me about 90 minutes to prepare and simmer. Make sure to use andouille sausage (I used a smoky chicken variety from Whole Foods) and the okra to achieve the authentic gumbo spiciness and consistency. I also added some chopped fennel and carrots for extra fiber and flavor, and I used a one-quart box of chicken broth for half of the water. A can of petite diced tomatoes with olive oil and garlic (instead of fresh tomatoes) added to the heartiness of the stew.
    Reply
  • mmsrjs
    18 FEB, 2008
    Don't know what andouille is, so will use turkey sausage, also will use the turkey stock. Okra! what's that, picture on a can looks horrid. I'm making a face while writing about it. Will try some other green that I like and know what it tastes like. but definately will try the recipe, thanks Martha
    Reply
  • cameraspoon
    10 DEC, 2007
    pretty decent, light tasting gumbo. prep time was a cinch. used some trader joe's chicken/turkey andouille that added some flavor, but maybe not as much as a traditional pork andouille. also would suggest maybe using chicken stock rather than water. all in all, good stuff, but might not make again.
    Reply
  • cameraspoon
    10 DEC, 2007
    pretty decent, light tasting gumbo. prep time was a cinch. used some trader joe's chicken/turkey andouille that added some flavor, but maybe not as much as a traditional pork andouille. also would suggest maybe using chicken stock rather than water. all in all, good stuff, but might not make again.
    Reply