Recipe courtesy of Alcee "Butch" Bayard
Chicken and Sausage Gumbo
Total:
3 hr
Active:
30 min
Yield:
12 to 15 servings
Level:
Easy
Total:
3 hr
Active:
30 min
Yield:
12 to 15 servings
Level:
Easy

Ingredients

Directions

Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.

Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.

Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions. 

Serve over rice.

Photograph by Yunhee Kim

More from:

Weekend Cooking

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Robert Irvine

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Matt Iaria

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking