🍲 Chicken and Sausage Gumbo

Ingredients

• Roux

• ½ cup Canola oil
• ½ cup All-purpose flour

• Gumbo

• 1 Yellow onion, diced
• 1 Green bell pepper, diced
• 2 stalk Celery, diced
• 4 clove Garlic, minced
• 6 cup Chicken broth
• 1½ lb Chicken thighs, boneless skinless, boneless, cut in 1-inch pieces
• 12 oz Smoked sausage, sliced
• 2 cup Okra, sliced
• 1 tsp Paprika
• 1 tsp Dried thyme
• ¼ tsp Cayenne pepper
• 2 leaf Bay leaves
• ½ tsp Table salt

• Rice

• 2 cup Long-grain white rice
• 4 cup Water

Nutrition

Steps

You’ll need: large heavy pot or Dutch oven, wooden spoon or flat whisk, medium saucepan with lid, instant-read thermometer.

1. Heat the oil in a large heavy pot over medium heat. Whisk in the flour and cook, stirring constantly, until the roux is the color of peanut butter or darker, 20 to 30 minutes. Lower the heat if it smokes; burned roux tastes bitter. Roux is very hot, so keep kids back from the stove.
2. Add the onion, bell pepper and celery and stir 5 minutes, until soft. Add the garlic for 1 minute.
3. Slowly whisk in the broth until smooth. Add the chicken, sausage, okra, paprika, thyme, cayenne and bay leaves. Bring to a boil, then lower the heat and simmer, partly covered, 45 minutes, stirring now and then. The chicken should reach 165°F.
4. Meanwhile, bring the rice, water and a pinch of salt to a boil. Cover, lower the heat and simmer 18 minutes. Let stand 5 minutes.
5. Remove the bay leaves, taste the gumbo and add the salt if needed. Serve over the rice.

🌡 Safe temperaturesChicken 165°F; Fully cooked sausage, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.