Chicken Gumbo with Sausage Recipe

Name: Chicken Gumbo with Sausage Recipe
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 2 ounces flour; 2 ounces neutral cooking oil; 5 lices thick-cut bacon; ½ pound andouille sausage; 1 large sweet onion; 2 bell peppers; 3 ribs celery; ½ teaspoon pepper flake; ½ teaspoon dried thyme; 2 bay leaves; 1 bottle beer; 6 cups chicken broth; 2 cups cooked dark meat chicken; 28 ounces whole tomatoes; ½ pound fresh okra; salt and pepper; 4 teaspoons File powder

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Chicken Gumbo with Sausage Recipe

Iris Warren

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Ingredients

Servings

2 ounces flour scant ½ cup
2 ounces neutral cooking oil
5 lices thick-cut bacon diced
½ pound andouille sausage diced
1 large sweet onion diced
2 bell peppers diced
3 ribs celery diced
½ teaspoon pepper flake or to taste
½ teaspoon dried thyme
2 bay leaves
1 bottle beer
6 cups chicken broth low sodium canned or homemade
2 cups cooked dark meat chicken diced
28 ounces whole tomatoes
½ pound fresh okra or frozen cut into ½ slices
salt and pepper to taste
4 teaspoons File powder divided

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Instructions

Heat a small, cast iron skillet over medium heat.
Add the oil and then stir in the flour, a little at a time. Cook, stirring constantly, until the roux is the color of a penny. Do not rush, and do this over medium to medium-low heat.
In a Dutch oven, cook the bacon and sausage until the bacon is crisp and the fat has rendered out. Spoon out all but about 1 tablespoon of the fat.
Add the onion, peppers and celery, and sweat over medium-low heat until the vegetables are softened but not browned. Regulate the heat so you hear a gentle sizzle, not an angry sizzle or sputtering/popping.
Add salt and pepper, to taste, the pepper flake, thyme and bay leaves.
Once the vegetables are translucent, add the roux, and stir until well combined.
Pour in the beer and bring to a boil. Reduce by about half, turn down the heat and add 2 teaspoons filé powder, the tomatoes and chicken broth.
Bring to a boil, then turn down the heat and simmer for about an hour. Taste, and adjust seasonings.
Add the chicken and okra and simmer for an additional thirty minutes.
Stir in the remaining 2 teaspoons of filé powder and serve over cooked rice.

Notes

Like most braises and stews, gumbo is even better the next day. If not serving immediately, omit the last 2 teaspoons of filé powder and add it after you reheat the gumbo the next day.