Saucepan@saucepan · Shared this recipeFollowAmerican · sauceChicken and Sausage GumboA Southern American gumbo made with a dark roux, chicken, sausage, and okra, served over white rice.total5 hr 15 minprep30 mincook4 hr 45 minservings10Original recipe on southernbite.comKeep this recipeAdd a copy of Chicken and Sausage Gumbo to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings1 cup all-purpose flour1 cup vegetable oil, plus 1 tablespoon3 ribs celery, diced2 large yellow onions, diced2 large green bell peppers, seeded and diced5 clove garlic, minced2 tsp creole seasoning6 cup chicken stock2 bay leaves1 tsp dried thyme1 lb andouille or cajun smoked sausage, sliced6 cup shredded cooked chicken*1 lb okra, frozen works, too, trimmed and chopped**saltpeppercooked white rice, sliced green onion, and hot sauce for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 350°F. Combine 1 cup flour and 1 cup oil in a very large oven-proof dutch oven. Bake uncovered for 2 to 4 hours, stirring 2 or 3 times, or until the roux is milk chocolate brown in color. Once done, you'll finish the gumbo on the stovetop.2Step 2: Combine the flour and oil in a very large dutch oven on the stovetop over medium-low heat. Cook, stirring pretty much constantly, until the roux is a milk chocolate brown color. Be sure to frequently scrape the bottom of the pot when stirring. I like to use a flat-ended wooden spatula or gumbo paddle for this to ensure you get the bits off the bottom of the pot and keep them from burning. This process can take anywhere from 30 to 60 minutes - or longer - depending on the exact heat of your stove. Be sure not to burn your roux or your gumbo will taste burned. If you start seeing black flecks in the roux, it may be scorched. A quick taste will confirm. If so, you'll need to start your roux over. It's much better to undercook your roux than have it burn, but you will sacrifice flavor.3Step 3: Place the dutch oven with the finished roux over medium heat and add the celery, onion, and bell pepper. Cook for 8 to 10 minutes, stirring frequently, until the vegetables have softened and the onions are translucent.4Step 4: Add the garlic and creole seasoning and cook for about 1 minute or until the garlic is fragrant.5Step 5: Gradually add 6 cups of chicken stock, bay leaves, and thyme and stir. Add salt, pepper, and additional creole seasoning to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.6Step 6: In a large skillet, heat 1 tablespoon of oil, add the sliced sausage and brown.7Step 7: Once the gumbo has simmered, add the cooked sausage and shredded chicken. Stir to combine. Add the okra and simmer uncovered for an additional 30 to 45 minutes or until thickened. Add additional broth, if desired. Spoon away any excess grease that may accumulate on the top. Remove the bay leaves.8Step 8: Serve the gumbo with hot cooked white rice, a sprinkle of sliced green onion, and a few dashes of hot sauce - if desired.getsaucepan.com/r/690329e8-8aa7-4f32-ba2e-1f2e4839376c · Original: https://southernbite.com/chicken-and-sausage-gumbo/
