A dark bowl of chicken and sausage gumbo with okra and a scoop of rice

Dinner

Chicken & Sausage Gumbo

Name: Chicken & Sausage Gumbo
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 1 lb Monroe The Original Hickory Smoked Sausage, sliced into rounds; 1½ lb boneless skinless chicken thighs, cut into bite-size pieces; ⅔ cup vegetable oil; ⅔ cup all-purpose flour; 1 large onion, diced; 1 green bell pepper, diced; 3 ribs celery, diced; 4 cloves garlic, minced; 8 cups chicken stock, warmed; 2 cups sliced okra; 2 bay leaves; 1 tsp dried thyme; ½ tsp cayenne pepper; To taste salt and black pepper; For serving cooked white rice, sliced green onions and hot sauce

A dark roux, tender chicken and plenty of smoked sausage make this a pot worth gathering around. Serve it steaming over rice with hot sauce on the side.

Prep: 30 min
Cook: 1 hr 45 min
Serves: 8

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The Original Hickory Smoked Sausage

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Instructions

Brown the sausage rounds in a large Dutch oven over medium-high heat for 5 to 6 minutes, then remove. Season the chicken with salt and pepper, brown it in the same pot and remove.
Add the oil to the pot and whisk in the flour. Cook over medium-low heat, stirring constantly, for 30 to 40 minutes until the roux is a deep chocolate brown.
Stir in the onion, bell pepper and celery and cook for 5 minutes. Add the garlic for 1 minute.
Slowly whisk in the warm stock. Add the bay leaves, thyme, cayenne, sausage and chicken. Simmer uncovered for 1 hour, skimming any fat from the top.
Add the okra and simmer 20 minutes more. Season to taste and remove the bay leaves.
Serve over rice, topped with green onions, with hot sauce on the side.

Cook’s Tip
Watch the roux closely. If you see black specks, it has burned and it’s best to start over.

Chicken & Sausage Gumbo

Ingredients

Instructions

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