Chicken and Sausage Gumbo
Rich dark roux-based gumbo with chicken, andouille sausage, and the Holy Trinity over white rice — the Cajun soul food crown jewel
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🛒 Ingredients
- 1.5 lb boneless chicken thighs
- 12 oz sliced andouille sausage
- 1/2 cup for roux all-purpose flour
- 1 large diced onion
- 2 cups sliced okra
👨🍳 Instructions
- 1Make the roux: heat 1/2 cup oil in a heavy pot over medium; whisk in flour; stir constantly 20–25 min until deep chocolate brown
- 2Add onion, bell pepper, celery — cook in roux 5 min until soft
- 3Add garlic, Cajun seasoning, and bay leaves
- 4Pour in 6 cups chicken broth; whisk to combine with roux
- 5Add chicken, sausage, and okra; bring to a simmer
- 6Cook uncovered 30 min, skimming fat; shred chicken into the pot
- 7Serve over white rice with filé powder and hot sauce
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