Chicken and Sausage Gumbo
Serves: 8
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Bring a taste of the Big Easy to dinnertime with this authentic gumbo. Lighten things up a bit by swapping in Bell & Evans Hot Italian Chicken Sausage for traditional pork sausage, and enjoy the heaps of veggies, like celery, peppers and okra, that round out the stew. Bell & Evans Boneless, Skinless Chicken Thighs and Organic Chicken Broth help build fresh, robust flavor to this hearty one-pot meal!
Ingredients
- 1 Pkg Bell & Evans Hot Italian Chicken Sausage
- 2 lb Bell & Evans Boneless, Skinless Chicken Thighs
- 6 cups Bell & Evans Organic Chicken Bone Broth
- 2 TB Olive oil, divided
- 2 TB Cajun seasoning, divided
- 1 cup Vegetable Oil
- 1 cup All-purpose flour
- 5 stalks Celery, chopped
- 2 large Green bell peppers, chopped
- 1 large Onion, chopped
- 6 cloves Garlic, minced
- 2 Bay leaves
- 1 tsp Dried thyme
- 12 oz Frozen cut okra
- 2 Green onions, thinly sliced, plus more, for garnish
- 8 cups Cooked long-grain white rice, kept warm
Preparation
- Heat the olive oil in a large Dutch-oven over medium heat. Add the sausage and cook, flipping occasionally, until golden-brown and internal temperature reaches 165°F, about 20 minutes. Slice into 1/2-inch coins and set aside.
- Pat the chicken thighs dry with paper towels. Rub 1 tablespoon Cajun season over the chicken. In the same Dutch-oven, heat remaining olive oil over medium-high heat. Sear the chicken thighs until golden-brown, about 2-3 minutes per side. Transfer to a plate and set aside.
- In the same clean Dutch-oven, heat vegetable oil over medium-low heat. Add the flour, a 1/4 cup at a time, and whisking constantly so there are no lumps. Continue whisking as the roux gradually turns from white to a milk chocolate hue, about 35-45 minutes (depending on the heat source and size of Dutch-oven). Reduce heat if the roux begins to brown too quickly.
- Stir in the celery, bell peppers and onions, and cook for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Slowly stir in the broth until combined. Bring to a boil, stirring constantly. Reduce heat to medium-low and bring to a simmer. Stir in the remaining Cajun seasoning, bay leaves and thyme. Return the chicken thighs to Dutch-oven. Simmer, uncovered, for 45 minutes, until flavors develop and the chicken is fork-tender. Using 2 forks, shred into bite-sized pieces.
- Stir in the sausage and okra and simmer until gumbo thickens and okra is fully cooked, about 15 minutes. Divide the gumbo among bowls and garnish with green onions. Serve with the rice and enjoy.
