Chicken and Sausage Gumbo with Okra Pilaf
Chicken and Sausage Gumbo is a super flavorful stew served over a fluffy okra rice pilaf.
Servings: 6
Ingredients
For the Chicken Gumbo:
- ½ cup peanut or canola oil
- 1 medium sweet yellow onion chopped
- 1 medium green bell pepper chopped
- 2 celery stalks chopped
- ½ cup all-purpose flour
- 32 oz. unsalted chicken broth
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 tbsp Cajun or Emeril’s Essence seasoning
- 1 tsp smoky paprika
- 1 tsp fresh thyme leaves
- 2 bay leaves
- ½ lb. andouille or kielbasa sausage cut into ¼-inch slices
- 3 cups cubed or shredded chicken fully cooked
For the Okra Pilau (Pilaf):
- 8 slices bacon cut into ¼-inch slices
- 12 oz. frozen sliced okra (1 pkg) thawed
- 1 large yellow onion chopped
- 1 large green bell pepper chopped
- 1½ cups uncooked long-grain rice
- 2 cups water
- 1 tsp kosher salt
- ½ tsp ground black pepper
Instructions
For the Chicken Gumbo:
- Heat oil in a large Dutch oven set over medium heat. Add the onion, green pepper and celery and cook, stirring often, 4-5 minutes or until vegetables have softened. With a slotted spoon, transfer the vegetables to a paper towel-lined plate and leave the oil in the pot.½ cup peanut or canola oil, 1 medium sweet yellow onion, 1 medium green bell pepper, 2 celery stalks
- Slowly add the flour to the oil while whisking continuously. Cook the flour 4-5 minutes or until it is medium brown similar to the color of milk chocolate. It will smell like slightly burnt popcorn. Be careful NOT to burn the flour.½ cup all-purpose flour
- Continue whisking and add the chicken broth. Once the broth is whisked in, add the salt, black pepper, Cajun spice, paprika, thyme, bay leaves and sausage.32 oz. unsalted chicken broth, ½ tsp kosher salt, ½ tsp ground black pepper, 1 tbsp Cajun or Emeril’s Essence seasoning, 1 tsp smoky paprika, 1 tsp fresh thyme leaves, 2 bay leaves, ½ lb. andouille or kielbasa sausage
- Bring the gumbo to a boil, reduce the heat to low and simmer 20 minutes, stirring occasionally.
- While the gumbo simmers, prepare the Okra Pilau (Pilaf).
- After 20 minutes, add the chicken, return the veggies to the pot, and simmer an additional 5-10 minutes or until the Okra Pilau is ready.3 cups cubed or shredded chicken
- Discard the bay leaves and serve.
For the Okra Pilau (Pilaf):
- Cook bacon in a large skillet set over medium heat until crisp. Transfer the crisped bacon to a paper towel-lined plate. Remove all but 2 tbsp of bacon drippings from the skillet.8 slices bacon
- Add okra, onion, bell pepper and cook the vegetables about 5 minutes or until tender.12 oz. frozen sliced okra (1 pkg), 1 large yellow onion, 1 large green bell pepper
- Add rice, water, salt and black pepper; bring to a boil and cover.1½ cups uncooked long-grain rice, 2 cups water, 1 tsp kosher salt, ½ tsp ground black pepper
- Reduce heat to low and simmer 15 minutes or until water is absorbed and the rice is tender. If all water has been absorbed, but the rice isn’t cooked through, add ¼ cup water, replace the lid and simmer an additional 3-5 minutes, or until rice is tender.
- Remove the skillet from the heat, stir in the crisped bacon and let rest 5 minutes.
To serve:
- Place a large spoonful (about 1 cup) Okra Pilau in the bottom of an individual serving bowl. Pour about ¾ cup Chicken Gumbo over the rice and serve with a simple side salad and a nice chunk of toasted baguette. Enjoy!
Video
Notes
- I find the flavors develop while the gumbo sits, so make it a day in advance.
- I like Emeril's Essence Cajun seasoning, though any brand will work.
- Use leftover chicken, store-bought, or make fresh cooked chicken.
- The roux is key to the flavor of the gumbo, so let it cook and develop flavor.
- Store leftovers for up to 3 days; reheat over the stove or in the microwave.
Nutrition
Calories: 740kcal | Carbohydrates: 57g | Protein: 23g | Fat: 46g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 1194mg | Potassium: 685mg | Fiber: 4g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 33.5mg | Calcium: 91mg | Iron: 2.6mg