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a bowl of dark brown chicken-and-andouille gumbo with small okra pieces and a modest mound of white rice partly submerged in the broth
Melissa Hart

Chicken and Sausage Gumbo

The roux is the part that asks for your attention. Stir it until it turns a deep nut brown, then add the vegetables before it slips from toasted to burned. Chicken and a modest amount of andouille make this a full bowl, with okra and plenty of broth around them. Cook the rice separately and spoon it into each serving so the whole pot doesn't thicken while you're waiting for everyone to sit down.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1/3 cup neutral oil
  • 1/3 cup all-purpose flour
  • 1 large yellow onion diced
  • 1 green bell pepper seeded and diced
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 6 oz fully cooked andouille sausage sliced
  • 7 cups low-sodium chicken broth
  • 1 cup sliced frozen okra
  • 2 bay leaves
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 cup long-grain white rice rinsed
  • 2 cups water for rice

Method
 

  1. Heat oil in a heavy soup pot over medium heat. Whisk in flour and cook for 20 to 25 minutes, stirring constantly into the corners, until deep nut brown; lower the heat if it darkens too quickly.
  2. Carefully stir in onion, bell pepper and celery and cook for 6 minutes until softened. Add garlic for 30 seconds.
  3. Gradually stir in broth until smooth, then add chicken, andouille, bay leaves, paprika, thyme, cayenne, salt and pepper. Simmer gently for 25 minutes.
  4. Meanwhile, combine rice and its 2 cups water in a saucepan. Bring to a boil, cover and cook over low heat for 15 to 18 minutes until tender; rest covered for 5 minutes.
  5. Add okra to the gumbo and simmer for 10 minutes more until tender and the chicken reaches 165°F. Remove the bay leaves.
  6. Divide the cooked rice among eight bowls and ladle the chicken, sausage and brothy gumbo over it.