Chicken and Sausage Gumbo
The Cajun classic thickened with a dark roux and okra.
- 8 chicken thighs, cut into 1 cubes
- 1 smoked beef sausage, sliced
- 5 chicken andouille sausages, sliced
- 3 tablespoons safflower oil
- 2 tablespoons Emeril’s essence seasoning
- 1 tablespoon salt
- 1 tablespoon pepper
- 3 garlic cloves, minced
- 1 tablespoon oregano
- 2 teaspoons red pepper flakes
- 1 yellow onion, diced
- 1 green pepper, diced
- 3 celery stalks, diced
- 1 – 14.5 ounce can diced tomatoes
- 5 cups of chicken stock
- 12 ounces okra
- 1 cup canola oil
- 4 tablespoons flour
- 2 tablespoons file powder
Level of difficulty Average
Cost Average budget
Heat 1 tablespoon of the oil in a Dutch oven.
Add the both sausages and cook for 6 minutes browning each side of the sausage. Remove from pot and let drain.
Heat the other 2 tablespoons of oil.
Season the chicken with the salt, pepper and Emeril’s essence.
Add the chicken to the pot and cook for 8 minutes browning both sides. Remove from pot and drain.
Add the onions celery and green peppers and cook for 4 minutes.
Add the garlic and cook for 1 more minute.
Add the dried oregano and red pepper flakes. Cook for 2 more minutes.
Pour in the chicken stock and bring to a boil.
Reduce to a simmer.
Add the okra and cook for 30 minutes.
Meanwhile, heat the canola oil on medium heat.
Add the flour and combine.
Cook for about 30 minutes stirring constantly until the roux turns brown.
When the roux is complete, slowly pour into the gumbo pot and let simmer for 30 minutes.
Finish by adding the file powder and simmer for 5 minutes.
Serve and enjoy!