Chicken And Sausage Gumbo Oamc Directions Included

I really like gumbo. i'm not claiming that this is authentic, but it's very tasty, and no one that i serve it to goes away hungry. the heat level on this one is really determined by the spiciness of the sausage, but feel free to add more cayenne if you want to turn up the volume! since i usually cook for two, i didn't make this very often until i discovered how well it reheats. now, i keep a few bags of this on hand at all times for a quick weeknight dinner. if you want to make a double batch, i recommend using two dutch ovens, it wont all fit in one (i have a #28 le cruset which i think is 7 quarts, and two batches won't fit).

Steps

In a large enameled cast iron dutch oven or large pot , heat 1 tablespoon of the vegetable oil over medium-high heat.

Add the sausage and cook until well browned , about 8 minutes.

Remove the sausage with a slotted spoon and drain on paper towels.

Set aside.

Season the chicken with the creole seasoning and add in batches to the fat remaining in the pan.

Cook over medium-high heat until browned , 5 to 6 minutes.

Remove the chicken from the pan , let cool , and then refrigerate until ready to use.

Combine the remaining 1 / 2 cup oil and the flour in the same dutch oven over medium heat.

Cook , stirring slowly and constantly for 20 to 25 minutes , to make a dark brown roux.

Add the onions , celery , okra , and bell pepper and cook , stirring , until wilted , 4 to 5 minutes.

Add the reserved sausage , salt , cayenne , and bay leaves , stir , and cook for 2 minutes.

Slowly add the chicken stock , and cook , stirring , until well combined.

Bring the mixture to a boil.

Reduce t.

Ingredients

vegetable oil, andouille sausage, chicken thigh, creole seasoning, flour, onion, celery ribs, green bell pepper, okra, salt, cayenne pepper, bay leaves, chicken stock, thyme, scallion