Chicken and Sausage Gumbo

This stew is brimming with tender okra, peppers, celery, chicken thighs and sausage, in rich tomato gravy, seasoned with smoky Cajun spices.

Prep Time10

Cook Time1 25

Total Time1 35

Course: Dinner

Cuisine: American

Keyword: chicken and sausage gumbo

Servings: people

In a large pot melt the butter and whisk in the flour over low medium heat, continue cooking whisking once in a while until the mixture turn brown. This will take 15-17 minutes. Don’t be tempted to turn up the heat as it can burn the roux and give it bitter taste.
While the roux is cooking heat 1 tbsp of oil in another frying pan and brown the chicken thighs until golden on both sides but not cooked all the way through. Remove the chicken to a plate. To the same pan add the chopped onions, green pepper and celery and sauté over low heat for 10 minutes until softened, then ad the minced garlic and cook for 30 seconds longer. Take off the heat and set aside till needed.
Preheat the oven to 180C/350F.
When the roux is brown, gradually whisk in the chicken stock until the mixture is smooth and lump free. Then add the Cajun seasoning, smoked paprika, salt and bay leaves, chopped tomatoes, chopped parsley, sautéed onions, green pepper and celery, sliced okra and sausage and the chicken thighs with the juices at the bottom of the plate. Stir everything carefully and place in the preheated oven for 1 hour.
Serve with steamed rice.