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Chicken and Sausage Gumbo

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Serves 4 | 

A taste of Louisiana-style home cooking.

Ingredients:

1/3 cup flour
1/4 cup cooking oil
1/2 cup chopped onion
1/3 cup chopped celery
4 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
3 cups chicken broth
1 andouille sausage, chopped
1 1/2 cups sliced okra
2 bay leaves
1 boneless skinless chicken breast, chopped
2 cups cooked rice

Directions:

  1. For the roux, in a large heavy saucepan, stir together flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for an additional 15 minutes until the roux is dark reddish brown.
  2. Stir in onion, celery, garlic, black pepper, and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often.
  3. Gradually stir in chicken broth, andouille sausage, okra, bay leaves, and chicken. Bring to a boil, then reduce heat to a simmer and cook for about 30 minutes. Discard bay leaves. Serve over rice.
Cooking Method: Stovetop
Main Ingredient: Sausage, Chicken Breast
Course: Soup, dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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