Chicken and Sausage Gumbo

20 Min.
90 Min.
6
Ingredients
pounds boneless skinless chicken thighs cut into 3” pieces
2½ pounds boneless skinless chicken thighs cut into 3” pieces
4
ounces Andouille sausage sliced into ¼” rounds
4 ounces Andouille sausage sliced into ¼” rounds
3
tablespoons vegetable oil
3 tablespoons vegetable oil
1
cup each diced white onions, celery and green bell pepper
1 cup each diced white onions, celery and green bell pepper
1
tablespoon minced garlic
1 tablespoon minced garlic
1
cup sliced okra
1 cup sliced okra
2
tablespoons The Original “Louisiana” Brand Hot Sauce™, divided
2 tablespoons The Original “Louisiana” Brand Hot Sauce™, divided
2
tablespoons Creole seasoning, divided
2 tablespoons Creole seasoning, divided
2
teaspoons Worcestershire sauce
2 teaspoons Worcestershire sauce
1
tablespoon Better Than Bouillon® Roasted Chicken Base mixed with 3 cups hot water
1 tablespoon Better Than Bouillon® Roasted Chicken Base mixed with 3 cups hot water
¼
cup butter
¼ cup butter
¼
cup all-purpose flour
¼ cup all-purpose flour
Directions
  1. Toss the chicken thighs with 1 tablespoon of Hot Sauce and Creole seasoning.
  2. Add the oil to a large stockpot over medium high heat. Add the chicken thighs and cook for 3 - 4 minutes. Remove the chicken from the pan to a plate and set aside.
  3. Add the butter and flour to the pan and cook for 2 - 3 minutes, whisking constantly.
  4. Add the onions, celery, bell pepper, garlic, okra, remaining Hot Sauce, Creole seasoning, Worcestershire sauce, and Roasted Chicken broth. Bring the mixture to a low boil. Add the chicken thighs and sausage to the pan and reduce the heat to a simmer. Simmer for 1 hour.
  5. Remove the pot from the heat and serve with cooked rice.

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