Cajun Chicken and Sausage Gumbo
"Chicken and Sausage Gumbo (No Okra!)"
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1⁄2 cup vegetable oil
- 1⁄2 cup all-purpose flour
- 1 - 1 1⁄2 lb chicken breast
- 1⁄2 - 1 lb andouille sausage
- 1 cup diced onions or 1 medium onion
- 1⁄2 cup diced celery or 2 stalks celery
- 1⁄2 cup diced bell peppers or 1/2 bell pepper
- 2 tablespoons minced garlic
- 2 quarts chicken stock
- 1 tablespoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon fresh thyme, chopped
- 1⁄4 teaspoon cayenne
- 2 bay leaves
- 1 tablespoon file powder
directions
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
- Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat.
- Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
- Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves.
- Gradually add the broth while whisking continually.
- Decrease the heat to low, cover and cook for 35 minutes.
- Turn off the heat, add the chicken and sausage and stir to combine.
- Add the file powder while stirring constantly.
- Cover and allow to sit for 10 minutes prior to serving.
- Serve over rice.
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