Chicken and Sausage Gumbo
It does not get any more NOLA than my go-to chicken and sausage gumbo recipe—and being a one-pot meal? Cousins, you know how I love not having extra dishes. Stewed low and slow for a couple of hours, the deep, rich flavor that develops is, to me, what comfort food is all about.
Recipe Details
Level: Easy
Yield: 6 to 8 servings
Total Time: 4 hours 25 minutes
Active Time: 1 hour 15 minutes
Ingredients
(Note: Ingredients list not provided in the original content.)
Directions
To a large Dutch oven, add 2 tablespoons of oil and heat over medium-high heat. Sprinkle the chicken with salt and pepper, then sear until golden brown (4 to 5 minutes per side). Remove the chicken from the pan, add the andouille, and cook until golden brown. Set both aside.
Combine the remaining 1/2 cup of oil and flour in the Dutch oven over medium heat. Cook, stirring constantly, until a deep, dark brown roux forms (20 to 25 minutes). Add onions, celery, and bell peppers with a pinch of salt, and cook until transparent (4 to 5 minutes). Stir in chicken base, garlic, gumbo file, Cajun seasoning, bay leaves, salt, and pepper for 2 to 3 minutes. Add 8 cups of water, whisk to combine, and bring to a boil. Reduce heat to medium-low, cook uncovered (stirring occasionally) for 1 hour (add more water if needed).
Lower the heat to medium, add the reserved chicken and andouille, cover, and simmer for 2 hours. Remove from heat, stir in parsley and scallions, and discard bay leaves. Top with extra parsley and scallions, then serve with rice.
