Get a taste of New Orleans with this savory and delicious chicken and sausage gumbo! Smoky sausage, vegetables, spices, and succulent chicken make this an awesome recipe that's great for sharing.
In a medium-sized saucepan, combine butter, extra virgin olive oil, and flour.
½ cup unsalted butter, ½ cup extra virgin olive oil, 1¼ cups all-purpose flour
Cook on medium heat while continuously whisking for 30 minutes. Whisking every 15-20 seconds is important to avoid burning the roux. The roux will turn from a light blonde to a dark brown color.
Set aside to cool.
For the Gumbo:
To a large pot, add the water, chicken breasts, and bay leaves. Bring to a boil, then simmer for 40 minutes. Remove chicken from water, but keep the broth for later use.
In a small nonstick pan, heat the extra virgin olive oil and add the Andouille sausage. Cook for 8 minutes on each side until browned.
12 ounces Andouille sausage, 1 tablespoon extra virgin olive oil
Remove Andouille sausage from the pan. In the same pan, add the bell peppers, onion, and celery. Sauté the veggies in the fat from the sausage for 10 minutes on medium heat.
1 cup chopped celery, 1 cup red bell peppers, 1 cup diced onion
Deglaze the pan with 1 cup of broth from boiled chicken, then set aside.
Add the veggies, ground cumin, ground thyme, salt, diced tomatoes, and 2½ cups of broth from the boiled chicken to the roux, and let simmer on medium heat for 45 minutes. Stir occasionally.
15 ounces diced tomatoes, ½ teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon dried thyme
Add Andouille sausage and shredded chicken, and simmer for another 15 minutes.
Garnish with fresh thyme and serve with boiled rice on the side.
2-3 sprigs fresh thyme
Video
Notes
Storage: Store chicken and sausage gumbo in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.