Chicken and Sausage Gumbo
6
20 minutes
3 hours
American
Entree
This gumbo recipe takes a little work, but it is well worth it. A very hearty meal with the flavors and spices of the New Orlean's area. File Powder is a vital ingredient and acts as a thickening agent at the end of the recipe - don't leave it out. Take your time with the roux, let it cook to a dark brown color before adding the onions, peppers and celery.
Ingredients
- 4 boneless, skinless chicken breasts, cut into cubes
- 1 lb turkey sausage, cut into 1/4 inch slices
- 2 cups okra, chopped
- Olive oil
- 3/4 cup flour
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery ribs, sliced
- 2 quarts hot water
- 3 clove garlic, minced
- 2 bay leaves
- 1 tablespoon Worcestershire
- 2 teaspoons Cajun Seasoning
- 1/2 teaspoon thyme
- 3/4 teaspoon hot sauce
- 5 sliced green onions
- 1 teaspoon Filé powder
Directions
- Cook sausage in a Dutch oven over medium heat about 5 minutes or until browned, stirring constantly.
- Remove from pan and drain on paper towels. Reserve drippings in Dutch oven.
- Cook chicken in reserved drippings until browned, about 5 minutes.
- Remove and drain on paper towels.
- Sauté okra in drippings until tender, remove and set aside.
- Add 2 tbsp of oil to drippings.
- Add flour and stirring frequently cook over medium heat for 20-25 minutes or until roux is dark brown.
- Stir in onion, bell pepper and celery and cook for 10 minutes, stirring often.
- Gradually add the hot water and bring entire mixture to a boil.
- Add chicken, garlic and next 5 ingredients.
- Reduce heat and simmer for one hour, stirring occasionally.
- Meanwhile add sausage and okra to pot and cook 30 minutes.
- Add green onions and cook for an additional 30 minutes.
- Remove and discard bay leaves
- Remove finished gumbo from heat and stir in filé powder to taste.
- Serve over hot cooked rice. Garnish with additional green onions.