Chicken and Sausage Gumbo- OAMC Directions Included

Recipe by IngridH
READY IN: 3hrs 10mins
SERVES: 8-10




  • In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat.
  • Add the sausage and cook until well browned, about 8 minutes.
  • Remove the sausage with a slotted spoon (leaving the fat in the pot) and drain on paper towels. Set aside.
  • Season the chicken with the creole seasoning and add in batches to the fat remaining in the pan.
  • Cook over medium-high heat until browned, 5 to 6 minutes.
  • Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
  • Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat.
  • Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux.
  • Add the onions, celery, okra, and bell pepper and cook, stirring, until wilted, 4 to 5 minutes.
  • Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes.
  • Slowly add the chicken stock, and cook, stirring, until well combined.
  • Bring the mixture to a boil.
  • Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 1/2 hours. Adjust the heat as needed to keep at a low simmer.
  • Add the thyme and reserved chicken to the pot and simmer for 1/2 hour.
  • Taste for seasoning, add thyme, salt, or cayenne as needed.
  • Serve over white rice, and top with green onions.
  • For OAMC: Scoop 1 cup of gumbo per serving into quart size freezer bags, and freeze. To serve, thaw completely. Gently reheat on the stove over medium low heat until hot. Serve over white rice, sprinkling green onions over the top.