Chicken and Sausage Gumbo

• servings: 6 servings
• active time: 20 minutes
• total time: 2 hours

Ingredients

1 rotisserie chicken (large, skin removed, deboned and shredded)

19½ Ounces Andouille sausage (Cajun-style, in ¼-inch slices)

6 Cups chicken broth (more as needed)

14½ Ounces diced tomatoes (petite style, canned, drained)

2 Teaspoons Cajun seasoning (or Creole, I used Tony Chachere’s)

1 bay leaf (dried)

1 Cup vegetable oil

2 green bell peppers (chopped)

1 onion (chopped)

3 celery stalks (chopped)

½ Teaspoon cayenne pepper

½ Teaspoon dried thyme

12 Ounces okra (frozen cut)

5 Cloves garlic (minced)

1 Cup all purpose flour

Salt and black pepper (to taste)

parsley (chopped fresh for optional garnish)

Directions

brown

Heat a large pot over a medium to high heat and brown the sausage on both sides. Remove it from the pot.

make roux

Turn the heat down and add the oil and flour. Cook for about 35 minutes, stirring often, to make a brown roux.

add

Add the bell peppers, celery, garlic, and onion, and cook for 5 to 8 minutes or until the onions are beginning to turn translucent. The roux will keep darkening and thickening.

return

Return the sausage to the pot and add the chicken too.

add

Add the chicken broth, diced tomatoes, cayenne pepper, Creole seasoning, thyme, bay leaf, salt and pepper. Stir well.

simmer

Bring the mixture to a boil and then turn down the heat and gently simmer, uncovered, for 1 or 2 hours, stirring occasionally.

simmer

Add the okra during the last 30 minutes and keep cooking and stirring occasionally until the gumbo is the right consistency.

season

Adjust the seasonings if needed and serve hot garnished with fresh parsley if liked.

Nutrition

• Calories: 626 kcal
• Total Fat: 34 g
• Saturated Fat: 10 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Cholesterol: 180 mg
• Sodium: 1985 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 51 g