Main Dishesbonappetit4.2
Chicken and Sausage Gumbo
This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.
👥 10 Servings👤 Bon Appétit Test Kitchen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●measuring cup
- ●whisk
📝 Preparation Steps
1
Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat ½ cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about ⏱️ 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about ⏱️ 4 minutes per side. Transfer to plate with chicken.
2
Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
3
Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15–⏱️ 20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about ⏱️ 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about ⏱️ 10 minutes.
medium onions, finely chopped2
4
Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about ⏱️ 45 minutes.
bay leaves2
5
Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about ⏱️ 45 minutes. Shred chicken into bite-size pieces with 2 forks, then stir in remaining 1 cup okra. Simmer until okra is crisp-tender, about ⏱️ 5 minutes. Remove from heat. Season to taste with salt.
½ teaspoons Worchestershire sauce1hot sauce (preferably Crystal)1 teaspoon
6
Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired. Do Ahead: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 tsp. filé powder, if using.
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