18 March 2009

Recipe: Chicken and Sausage Gumbo

When folks in Louisiana can’t afford the seafood version, seafood is out of season or they really want their favorite sausage this is their go-to recipe. If you can’t find andouille sausage in your area, try one of your favorites as a substitute!

I'll be posting many versions of this gumbo from a variety of sources so you can see just how versatile this stew really is!

Chicken and Sausage Gumbo

From: “Food Made Fast Slow Cooker” cookbook by Williams-Sonoma

Yield: Serves 4 to 6


2 Tablespoons olive oil

4 boneless, skinless chicken thighs, cut in 1-1/2-inch pieces

3/4 pound andouille or other spicy sausages, cut in 1-inch slices

1/2 pound fresh okra, cut into thick rounds

1 red or green bell pepper, seeded and chopped

3 stalks celery, chopped

1 yellow onion, chopped

2 Tablespoons flour

2 cups chicken broth

1 (14-1/2-oz.) can diced plum Roma tomatoes

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Steamed white rice for serving


1. In a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the chicken and cook, stirring occasionally until lightly browned on all sides, about 8 minutes.

2. Transfer chicken to slow cooker, then add the sausage. Scatter the okra, bell pepper, celery and onion on top.

3. Return frying pan to medium heat and add remaining 1 tablespoon oil. Sprinkle the flour in the pan and cook, stirring constantly until golden brown, about 4 minutes.

4. Stir in broth and tomatoes with their juice and raise the heat to medium-high. When mixture boils, remove pan from the heat. Season with 1/2 teaspoon salt and the cayenne and then pour over the vegetables, chicken and sausages.

5. Cover and cook on High for 4 hours or Low for 8 hours. Season to taste with salt and cayenne. Ladle the gumbo over steamed rice and serve.

Enjoyed best when served to lots of friends!
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