Pioneer Woman Chicken And Sausage Gumbo

Pioneer Woman Chicken and Sausage Gumbo are made using all-purpose flour, vegetable oil, celery, yellow onions, green bell peppers, garlic, Creole seasoning, chicken stock, bay leaves, dried thyme, andouille sausage, shredded chicken, and okra. This hearty Chicken and Sausage Gumbo recipe is a dinner that takes about 2 hours to prepare and can serve up to 8 people.

Pioneer Woman Chicken And Sausage Gumbo Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil (plus 1 tablespoon)
• 3 ribs celery, diced
• 2 large yellow onions, diced
• 2 large green bell peppers, seeded and diced
• 5 cloves garlic, minced
• 2 teaspoons creole seasoning
• 6 to 8 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 pound andouille or cajun smoked sausage, sliced
• 6 cups shredded cooked chicken
• 1 pound okra, trimmed and chopped (frozen works, too)
• salt
• pepper
• cooked white rice, sliced green onion, and hot sauce for serving

How To Make Pioneer Woman Chicken And Sausage Gumbo

1. Prepare roux: In a large Dutch oven, combine 1 cup of vegetable oil and flour over medium heat. Cook, stirring constantly, until the mixture turns a dark caramel color, about 20 to 25 minutes. This is your roux.
2. Cook vegetables: Reduce heat to medium-low. Add celery, onions, and bell peppers to the roux. Cook for 8 to 10 minutes until vegetables are soft and translucent.
3. Add garlic and seasonings: Stir in minced garlic and 2 teaspoons of Creole seasoning. Cook for about 1 minute until fragrant.
4. Incorporate liquids: Gradually add 6 cups of chicken stock to the Dutch oven. Drop in the bay leaves and sprinkle in the dried thyme. Season with salt, pepper, and additional Creole seasoning according to taste.
5. Bring to boil: Increase the heat to bring the gumbo to a boil. Once boiling, lower the heat and let simmer uncovered for 45 minutes, stirring occasionally.
6. Brown sausage: Meanwhile, in a separate skillet, heat 1 tablespoon of oil. Add sausage slices and cook until browned.
7. Combine meat and okra: Add the browned sausage and cooked chicken to the gumbo. Mix in chopped okra. Continue simmering uncovered for another 30 to 45 minutes, until the gumbo thickens. Adjust thickness with additional water if necessary. Skim any excess grease from the surface.
8. Remove bay leaves: Before serving, remove the bay leaves from the gumbo.
9. Serve: Ladle the gumbo over hot white rice. Garnish with sliced green onions and offer hot sauce on the side.

Recipe Tips

• Use a heavy pot: Choose a heavy-bottomed pot like a Dutch oven to prevent the roux from burning while cooking.
• Roux color as a guide: Aim for a roux that is a dark caramel color; this adds depth and flavor to the gumbo.
• Fresh vs. Frozen Okra: If using frozen okra, thaw and dry it thoroughly to prevent sliminess when added to the gumbo.
• Balanced seasoning: Taste the gumbo periodically as you cook, adjusting the Creole seasoning, salt, and pepper to ensure a well-balanced flavor.
• Gumbo thickness: For a thicker gumbo, allow it to simmer uncovered, and for a thinner consistency, cover the pot partially.

What To Serve Chicken And Sausage Gumbo

Serve your Chicken and Sausage Gumbo with jalapeño cheddar cornbread, sweet potato fries, coleslaw, pickled vegetables, and cucumber salad.

You can also pair it with garlic butter roasted carrots and a crisp apple celery salad to bring fresh, vibrant flavors to the table.

How To Store Chicken And Sausage Gumbo Leftovers

Refrigerate: Cool the gumbo at room temperature before refrigerating. Store it in an airtight container to keep it fresh. It will last for up to 4 days when properly refrigerated.

Freeze: This gumbo freezes well due to its robust ingredients. Pour cooled gumbo into freezer-safe bags or containers. It will remain good for up to 3 months. Thaw in the refrigerator overnight when ready to reheat.

How To Reheat Chicken And Sausage Gumbo Leftovers

In The Oven: Preheat your oven to 350 degrees Fahrenheit. Place the gumbo in a baking dish and cover with aluminum foil to keep it moist; heat for 20-25 minutes.

In The Microwave: Transfer the gumbo to a microwave-safe dish and cover loosely. Heat on high for 3-4 minutes, stirring halfway through to ensure even heating.

In The Air Fryer: For a quicker method, place gumbo in an air fryer-safe container. Heat at 350 degrees for 8-10 minutes. Stir halfway through for even reheating.

Pioneer Woman Chicken And Sausage Gumbo Nutrition Facts

Amount Per Serving ( 2 Cups | 488g )

• Calories 442
• Total Fat 17g
• Saturated Fat 5.5g
• Trans Fat 0.1g
• Cholesterol 67mg
• Sodium 771mg
• Potassium 505mg
• Total Carbohydrate 47g
• Dietary Fiber 1.1g
• Sugars 1.8g
• Protein 23g
• Vitamin A 4.2%
• Vitamin C 15%
• Calcium 3.2%
• Iron 8.9%

Frequently Asked Questions

Can I substitute a different type of sausage in this gumbo?

Yes, you can use any smoked sausage if andouille or Cajun sausage is unavailable. Smoked turkey sausage is a lighter option that still adds a robust flavor to the gumbo.

How do I know when the gumbo is ready to serve?

The gumbo is ready when the broth thickens slightly and the flavors meld together, typically after simmering for at least 1.5 hours. Taste it to ensure the seasoning is balanced and the vegetables are tender.

Try More Pioneer Woman Recipes:

• Pioneer Woman Crockpot French Onion Soup
• Pioneer Woman Venison Stew Recipe
• Pioneer Woman Crash Potatoes