Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 pound smoked sausage
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion
- 1 large green bell pepper
- 2 celery stalks
- 4 cloves garlic
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 2 cups okra
- Cajun seasoning, bay leaves, salt, and black pepper
Instructions
- Make the roux: In a large pot, heat vegetable oil over medium heat. Gradually add flour while stirring constantly until it turns deep brown (20-30 minutes).
- Sauté the vegetables: Add chopped onion, bell pepper, celery, and garlic to the roux; cook until softened (5-7 minutes).
- Brown the meat: Stir in sliced sausage; cook for 5 minutes before adding chicken until no longer pink.
- Build the gumbo: Add diced tomatoes, chicken broth, okra, Cajun seasoning, and bay leaves; bring to boil then simmer for 45 minutes to an hour.
- Serve: Remove bay leaves; serve hot over cooked white rice and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg