Chicken and Sausage Gumbo

chicken and sausage gumboThere is no better way to celebrate Mardi Gras than with a big bowl of chicken and sausage gumbo and a side of corn bread.

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Prep your ingredients.

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In a 5 quart Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add flour, and cook, whisking constantly, until pale golden, 4-6 minutes.

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Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10-12 minutes.

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Meanwhile, boil 1 tbsp vegetable oil in 3 cups water. Add sausage and cook until done throughout, about 15-20 minutes. Halve the sausage lengthwise and slice 1 inch thick.

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Add 4 cups water to vegetable mixture; stir in okra. Bring to a boil. Stir in shredded chicken and sliced sausage; warm through, about 2 minutes. Season with salt and pepper. Serve warm with cornbread.

Chicken and Sausage Gumbo
There is no better way to celebrate Mardi Gras than with a big bowl of chicken and sausage gumbo and a side of corn bread.
Servings
8-10 people
Servings
8-10 people
Chicken and Sausage Gumbo
There is no better way to celebrate Mardi Gras than with a big bowl of chicken and sausage gumbo and a side of corn bread.
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 8 ounces andouille sausage
  • 1 1/2 pounds rotisserie chicken skin and bones removed, meat shredded
  • 5 ounces okra cut and frozen
  • 2 red peppers ribs and seeds removed, chopped
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 3 tbsp vegetable oil
  • 1/3 cup flour
  • 1 tsp oregano
  • dash salt
  • dash black pepper
  • corn bread optional
Instructions
  1. In a 5 quart Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add flour, and cook, whisking constantly, until pale golden, 4-6 minutes.
  2. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10-12 minutes.
  3. Meanwhile, boil 1 tbsp vegetable oil in 3 cups water. Add sausage and cook until done throughout, about 15-20 minutes. Halve the sausage lengthwise and slice 1 inch thick.
  4. Add 4 cups water to vegetable mixture; stir in okra. Bring to a boil. Stir in shredded chicken and sausage; warm through, 2 minutes. Season with salt and pepper. Serve warm with cornbread.

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