This traditional gumbo features tender chicken, smoky sausage, and a rich roux-based broth flavored with Cajun spices.
Ingredients:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 ounces smoked sausage, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 bay leaves
- 1 cup okra, sliced
- Cooked rice, for serving
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Continue stirring until the roux turns a dark brown color (similar to chocolate), about 15-20 minutes. Be careful not to burn it.
- Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Cook for about 5 minutes until the vegetables start to soften.
- Add the chicken pieces and sliced sausage to the pot. Cook until the chicken is lightly browned on all sides.
- Stir in the diced tomatoes, chicken broth, paprika, dried thyme, dried oregano, cayenne pepper, salt, pepper, and bay leaves. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the gumbo simmer for about 1 hour to allow the flavors to develop.
- Add the sliced okra to the pot and cook for an additional 15 minutes.
- Adjust the seasoning if needed.
- Serve the classic chicken and sausage gumbo over cooked rice.
- Garnish with fresh chopped parsley.
- Enjoy the delicious and comforting classic gumbo!
Note: You can customize the spice level by adjusting the amount of cayenne pepper. Feel free to add other vegetables like diced tomatoes, bell peppers, or okra to suit your taste preferences.