Mohamed Shili This delicious Chicken and Sausage Gumbo by Paula Deen is a hearty, comforting dish perfect for any occasion. It’s easy to make, packed with smoky, savory flavors, and simmered to perfection. Use simple ingredients like chicken, sausage, and vegetables for a soul-warming meal.
Ingredients Needed:
- ¾ cup plus 2 tablespoons vegetable oil, divided
- 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- ¾ pound smoked andouille sausage, sliced ¼-inch thick
- 1 cup all-purpose flour
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (32-ounce) cartons chicken broth
- 1 (15-ounce) package frozen chopped okra
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- ¾ teaspoon dried thyme
- ½ teaspoon ground black pepper
- hot cooked rice
- chopped green onion, for garnish
How To Make Chicken And Sausage Gumbo?
- Brown the Chicken and Sausage: In a large Dutch oven, heat 30 ml (2 tbsp) vegetable oil over medium heat. Add chicken and sausage in batches, stirring frequently, and cook until browned on all sides, about 10 minutes. Remove and drain on paper towels.
- Make the Roux: Add the remaining 180 ml (¾ cup) oil to the pot and heat over medium-low. Whisk in the 130 g (1 cup) flour until smooth. Cook, whisking often, until the roux turns a rich chocolate brown, about 30–40 minutes.
- Cook the Vegetables: Stir in the chopped onion, celery, green bell pepper, and minced garlic. Cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- Add Liquids and Seasonings: Gradually stir in the chicken broth to combine with the roux. Add the browned chicken and sausage back into the pot. Stir in the okra, bay leaves, Worcestershire sauce, hot sauce, thyme, and black pepper.
- Simmer the Gumbo: Bring the gumbo to a boil, then reduce the heat and simmer, uncovered, stirring occasionally for 2½ to 3 hours.
- Serve and Garnish: Discard the bay leaves. Serve the gumbo hot over cooked rice and garnish with chopped green onions.
Recipe Tips:
- Keep Stirring the Roux: Stir the roux all the time until it is a deep brown color. This adds a lot of flavor and prevents burning.
- Cut Evenly: Chop the chicken and vegetables to the same size so they cook evenly and mix well.
- Use Fresh Herbs: Fresh thyme and black pepper give a better taste. Try using fresh spices for stronger flavor.
- Simmer Long Enough: Let the gumbo cook for at least 2½ hours. This helps the flavors mix and makes a tasty broth.
- Remove Extra Fat: If there’s too much oil, skim off the top while it cooks. This keeps the broth from being too greasy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken and Sausage Gumbo cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Cool the Chicken and Sausage Gumbo to room temperature before placing it in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Pour the gumbo into a pot and heat over medium-low heat, stirring occasionally. Cook for 5–10 minutes or until the gumbo is heated through.
Nutrition Facts
Serving Size: 1 cup (249g)
- Calories: 270
- Total Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 1000mg
- Potassium: 430mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 21g
Try More Paula Deen Recipe:
- Paula Deen Gumbo
- Paula Deen Yellow Squash Casserole
- Paula Deen Sausage Balls
- Paula Deen Prime Rib Foolproof
Paula Deen Chicken And Sausage Gumbo
Description
This delicious Chicken and Sausage Gumbo by Paula Deen is a hearty, comforting dish perfect for any occasion. It’s easy to make, packed with smoky, savory flavors, and simmered to perfection. Use simple ingredients like chicken, sausage, and vegetables for a soul-warming meal.
Ingredients
Instructions
- Brown the Chicken and Sausage: In a large Dutch oven, heat 30 ml (2 tbsp) vegetable oil over medium heat. Add chicken and sausage in batches, stirring frequently, and cook until browned on all sides, about 10 minutes. Remove and drain on paper towels.
- Make the Roux: Add the remaining 180 ml (¾ cup) oil to the pot and heat over medium-low. Whisk in the 130 g (1 cup) flour until smooth. Cook, whisking often, until the roux turns a rich chocolate brown, about 30–40 minutes.
- Cook the Vegetables: Stir in the chopped onion, celery, green bell pepper, and minced garlic. Cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- Add Liquids and Seasonings: Gradually stir in the chicken broth to combine with the roux. Add the browned chicken and sausage back into the pot. Stir in the okra, bay leaves, Worcestershire sauce, hot sauce, thyme, and black pepper.
- Simmer the Gumbo: Bring the gumbo to a boil, then reduce the heat and simmer, uncovered, stirring occasionally for 2½ to 3 hours.
- Serve and Garnish: Discard the bay leaves. Serve the gumbo hot over cooked rice and garnish with chopped green onions.
Notes
- Keep Stirring the Roux: Stir the roux all the time until it is a deep brown color. This adds a lot of flavor and prevents burning.
- Cut Evenly: Chop the chicken and vegetables to the same size so they cook evenly and mix well.
- Use Fresh Herbs: Fresh thyme and black pepper give a better taste. Try using fresh spices for stronger flavor.
- Simmer Long Enough: Let the gumbo cook for at least 2½ hours. This helps the flavors mix and makes a tasty broth.
- Remove Extra Fat: If there’s too much oil, skim off the top while it cooks. This keeps the broth from being too greasy.
Paula Deen Chicken And Sausage Gumbo
