Smoky Chicken and Sausage Gumbo
A rich and flavorful gumbo featuring smoky chicken and sausage, cooked to a dark brown perfection, ideal for serving four people.
- Prep Time: 20 min
- Cook Time: 1 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ 1/2 cup vegetable oil
- ½ 1/2 cup all-purpose flour
- ½ onion, diced
- ½ green bell pepper, diced
- 1 celery stalks, diced
- 1 ½ cloves garlic, minced
- ½ lb boneless, skinless chicken thighs, diced
- ½ 1/2 lb smoked sausage, sliced
- 2 cups chicken broth
- ½ can (14.5 oz) diced tomatoes
- 1 bay leaves
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ 1/2 tsp cayenne pepper
- ½ Salt and pepper to taste
- ½ Cooked white rice, for serving
- ½ Chopped green onions, for garnish
Instructions
- In a heavy-bottomed pot, heat vegetable oil over medium heat. Add flour to make a roux, stirring constantly for about 20-30 minutes until it turns a dark brown color.
- Add onions, bell pepper, and celery to the roux. Cook until vegetables are softened, about 5-7 minutes.
- Stir in garlic, chicken, and sausage. Cook until chicken is browned on all sides.
- Pour in chicken broth and diced tomatoes. Add bay leaves, thyme, smoked paprika, cayenne pepper, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Remove bay leaves and adjust seasoning if needed.
- Serve the gumbo hot over cooked white rice.
- Garnish with chopped green onions before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 28g |
| carbohydrates | 20g |
| fat | 32g |
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