Chicken & Sausage Gumbo
Ingredients
- 1/4 cup butter, 1/2 stick
- 1/4 cup vegetable oil
- 3/4 cup flour
- 1 onion, diced (about 1 1/4 cups)
- 2-3 ribs celery, diced (about 1 1/4-1 1/2 cups)
- 1 large green bell pepper, diced
- 6 cloves garlic, minced
- 12 oz andouille sausage, halved lengthwise and cut into slices
- 1 lb boneless skinless chicken thighs, cut into 1/2 inch squares
- 2 tsp Cajun seasoning, divided
- 4 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- salt and pepper, to taste
- cooked white rice, for serving
- green onions, sliced, optional
Instructions
- In a Dutch oven or large, heavy bottomed pot, heat the butter and oil over medium low heat. Add the flour and stir to form a roux. Continue to stir and cook the roux until it smells toasty and turns the color of dark peanut butter. This can take 15-30 minutes. Be careful not to burn it. The roux is what gives your gumbo it’s color and flavor.
- Add the diced onion, celery, bell pepper, and garlic and stir well to coat the vegetables in the roux. Cook for 5 minutes or so to soften the vegetables, then add the andouille. Season the chicken with 1 tsp of the Cajun seasoning and add the chicken to the pot as well. Add the broth, oregano, thyme, bay leaves, and remaining Cajun seasoning and bring to a gentle simmer. Continue to cook for 45 minutes to an hour, during which time the gumbo will thicken and deepen for flavor. Simmer for longer if you have the time! The vegetables will disappear into the sauce, which should be velvety and delicious. Ladle over cooked white rice and garnish with green onions, if desired.