Ingredients
Scale
- 1 lb Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb Andouille chicken sausage, sliced
- 1 large Onion, chopped
- 1 Green bell pepper, chopped
- 2 Celery stalks, chopped
- 4 cloves Garlic, minced
- 6 cups Chicken broth
- 1/2 cup All-purpose flour
Instructions
- Step 1: In a large pot or Dutch oven, brown the chicken pieces over medium-high heat. Remove chicken and set aside. Add the sliced sausage to the pot and brown. Remove and set aside with the chicken.
- Step 2: Add the chopped onion, green bell pepper, and celery to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Sprinkle the flour over the vegetables and cook, stirring constantly, for 5-7 minutes to create a roux. Be careful not to burn the flour; it should be a light brown color.
- Step 4: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer.
- Step 5: Return the chicken and sausage to the pot. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld. Serve hot over rice.
Notes
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Reheat gumbo gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave, adding a splash of chicken broth if needed to loosen it up.
- For an authentic touch, garnish your gumbo with a sprinkle of chopped green onions and a dollop of sour cream or a dash of hot sauce.
- For a richer roux flavor, cook it low and slow, watching carefully so it turns a beautiful chocolate brown, but doesn't burn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American