Louisiana Chicken And Sausage Gumbo Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and add flour to make a roux. Stir constantly until the roux turns dark brown.
• STEP 2.Add onions, bell peppers, and celery to the pot and cook until softened.
• STEP 3.Add garlic, thyme, bay leaves, and spices to the pot and cook for another minute.
• STEP 4.Add chicken broth, diced tomatoes, chicken, and sausage to the pot. Bring to a boil, then reduce heat and simmer for about 1 hour.
• STEP 5.Skim off any fat that rises to the surface and add okra to the pot. Cook for an additional 15 minutes.
• STEP 6.Season with salt and pepper to taste. Serve the gumbo over rice and garnish with green onions and parsley.

Cooking Tips

• Make sure to stir the roux constantly to prevent it from burning.
• For a spicier gumbo, add cayenne pepper or hot sauce to taste.
• If you prefer a thicker gumbo, you can add a slurry of cornstarch and water to the pot and simmer for a few more minutes.

Storage and Serving

• Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gumbo on the stovetop over low heat, stirring occasionally.
• Serve the gumbo with freshly cooked rice and crusty bread for a complete meal.