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Clean recipe · spoonforkbacon.com

Chicken and Sausage Gumbo

A rich and delicious recipe for Chicken and Sausage Gumbo. Everyone will fall in love with this flavor packed dish and think you spent hours over the stove!

Original recipe: spoonforkbacon.com

Yield:
8 servings
Prep:
20 min
Cook:
60 min
Total:
80 min
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Chicken and Sausage Gumbo

Ingredients

  1. 3 tablespoons smoked paprika
  2. 1 ½ tablespoons garlic powder
  3. 1 ½ tablespoon onion powder
  4. 1 tablespoon ground ginger
  5. 1 tablespoon ground mustard
  6. 1 tablespoon chile powder
  7. 1 ½ teaspoons cayenne pepper
  8. 1 teaspoon black pepper
  9. ¼ cup plus 2 tablespoons all purpose flour
  10. 4 Andouille sausages, chopped
  11. 6 tablespoons unsalted butter
  12. 1 yellow onion, diced
  13. 2 celery ribs, diced
  14. 2 green bell peppers, seeded and diced
  15. 3 garlic cloves
  16. 2 tablespoons oregano, minced
  17. 2 tablespoons thyme, minced
  18. 3 to 4 cups chicken stock
  19. 2 bay leaves
  20. 1 cup fresh corn kernels (from 2 ears)
  21. 1 pound shrimp, peeled and cleaned with tails intact
  22. 1 ½ cups cooked and shredded chicken breast
  23. 8 okra, cut into ½-inch pieces
  24. salt and pepper to taste
  25. ¼ bunch cilantro, chopped
  26. gumbo file, optional

Instructions

  1. Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
  2. Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
  3. Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat using a slotted spoon.
  4. Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Remove with a slotted spoon.
  5. Stir toasted flour into pot and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned even more and there's a nutty smell.
  6. Add sausage, vegetable mixture, garlic oregano, thyme, and spice-blend. Stir together until everything is well coated and continue to cook for 2 to 3 minutes.
  7. While stirring, slowly pour in stock, to prevent lumps from forming. Add bay leaves and stir together.
  8. Bring mixture to a boil and lower heat to medium-low. Simmer covered for 25 to 30 minute or until gumbo has thickened.
  9. Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings as needed.
  10. Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.