Recipe courtesy of Kardea Brown
Chicken and Sausage Gumbo
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- Level: Easy
- Total: 4 hr 25 min
- Active: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 702
- Total Fat
- 45 g
- Saturated Fat
- 10 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 55 g
- Cholesterol
- 169 mg
- Sodium
- 826 mg
It does not get any more NOLA than my go-to chicken and sausage gumbo recipe, and a one pot-meal? Cousins, you know how I love not having extra dishes. Stewed low and slow for a couple of hours, the deep rich flavor that develops is, to me, what comfort food is all about.
- Level: Easy
- Total: 4 hr 25 min
- Active: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 702
- Total Fat
- 45 g
- Saturated Fat
- 10 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 55 g
- Cholesterol
- 169 mg
- Sodium
- 826 mg
Ingredients
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Directions
- To a large Dutch oven, add 2 tablespoons of the oil and heat over medium-high heat. Sprinkle the chicken with salt and pepper, then sear until golden brown, 4 to 5 minutes per side. Remove the chicken from the pan and add the andouille, cooking until golden brown. Remove from the Dutch oven and set aside.
- Combine the remaining 1/2 cup oil and the flour in the Dutch oven over medium heat. Cook, stirring constantly, to make a deep, dark brown roux, 20 to 25 minutes. Add the onions, celery and bell peppers, then add some salt and cook, stirring, until transparent, 4 to 5 minutes. Add the chicken base, garlic, gumbo file, Cajun seasoning, bay leaves, salt and pepper. Stir for another 2 to 3 minutes. Add 8 cups water to the pot. Using a large whisk, whisk until the roux mixture and water are well combined. Bring to a boil, then reduce the heat to medium-low. Cook, uncovered and stirring occasionally, for 1 hour. (Add more water as needed.)
- Turn the heat down to medium and add the chicken and andouille. Cover the pot and simmer for 2 hours. Remove from the heat. Stir in the parsley and scallions and remove the bay leaves. Top with additional parsley and scallions. Serve with the rice.
