Chicken and Sausage Gumbo With Tomatoes Recipe

Prep: 25 mins

Cook: 105 mins

Total: 2 hrs 10 mins

Servings: 6 servings

Like most good Louisiana gumbos, this one starts with a rich roux. The standard «holy trinity» of vegetables is added to the gumbo along with smoked sausage and chicken. Use a spicy andouille sausage or make it with Polish sausage.

A delicious chicken gumbo the whole family will enjoy, or double and serve to a crowd for game day or another gathering. This gumbo is wonderful with hot boiled rice and crusty bread.

Ingredients

• 3 to 4 chicken breast halves, cut in small chunks

• 4 chicken thighs, trimmed and cut in small pieces

• Salt, to taste

• Freshly ground black pepper, to taste

• 3 tablespoons all-purpose flour

• 1 tablespoon olive oil

• 12 to 16 ounces smoked sausage, cut in 1/2-inch pieces

• 1 cup chopped onion

• 1/2 cup chopped green bell pepper

• 1/4 cup chopped red bell pepper, optional

• 3 stalks celery, chopped

• 1/2 cup vegetable oil

• 1/2 cup all-purpose flour

• 3 medium cloves garlic, minced

• 6 cups chicken broth

• 1 (14 1/2-ounce) can diced tomatoes

• 1 small bay leaf

• 1 teaspoon Creole seasoning blend, or to taste

• 1/2 teaspoon dried thyme leaves

• 4 green onions, chopped

• 2 tablespoons chopped fresh parsley

Steps to Make It

1. Gather the ingredients.

   

2. Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour.

   

3. Heat 1 tablespoon of oil heavy skillet or sauté pan over medium heat; add chicken.

   

4. Cook, stirring ​until browned. Transfer to a dish and set aside.

   

5. Brown sliced sausage.

   

6. Add to chicken mixture.

   

7. Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.

   

8. In a large, heavy pot, heat the 1/2 cup of oil and add the 1/2 cup of flour.

   

9. Cook, stirring constantly​ until the roux reaches a deep blonde color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you’re not a novice to roux-making, you might want to make a ​darker roux.​

   

10. When roux has reached the color you want, add the vegetable mixture and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.

    

11. Add the minced garlic and cook 1 minute longer.

    

12. Add the chicken broth to the roux and vegetable mixture, along with the tomatoes, bay leaf, Creole seasoning, thyme, and the chicken and sausage.

    

13. Bring to a boil; cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.

    

14. Add the chopped green onions and parsley; heat for 5 to 10 minutes longer.

    

15. Mound hot cooked rice in bowls, ladle the gumbo around the mound, and serve with crusty bread and butter.

    

16. Enjoy!