Gumbo- not only is it fun to say but it tastes amazing! It’s filled with vegetables and meat. And the broth is so good.

The broth has an almost stew like consistency but yet it’s different, it’s the uniqueness of gumbo. It’s thickened by two things- roux and okra. The roux is flour and butter which is cooked until it’s light brown and smells deliciously nutty. And the okra has unique fibers that cause it to thicken the liquid in which it’s cooked. Together the roux and okra make the magic which is gumbo.

There are lots of tomatoes, celery and peppers in every bite. Chicken and sausage add protein and some extra flavor. Andouille sausage is traditionally used in gumbo but I didn’t have any so I substituted kielbasa. Feel free to user either but note that andouille sausage is spicier so you may want to decrease the cayenne pepper, depending on your spice tolerance.

Thyme, paprika and oregano add sweet and savory flavors while some cayenne and black pepper add a little fiery kick.

I like serving the rice on the side so everyone can select their perfect amount. Also, make sure to have your hot sauce of choice on the table. Depending on a person’s spice tolerance, a little or a lot of hot sauce makes this taste even better.

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Chicken and Sausage Gumbo

Roux and okra thickened gumbo with lots of meat and vegetables

Servings: 16 cups

Ingredients

• 1 cup butter
• 1 cup flour
• 1 large onion, diced or 3 tablespoons dried minced onion
• 4 stalks celery, diced
• 2 green peppers, diced
• 4 cloves garlic, minced or 1 teaspoon garlic powder
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 tablespoon sweet paprika
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper
• 8 cups chicken stock
• 1- 28 ounce can diced tomatoes
• 16 ounces frozen okra
• 12 ounces cooked kielbasa or andouille sausage, cut into bite size pieces
• 2 cups cooked chicken, diced or shredded
• Salt to taste

Instructions

1. Melt the butter in a large (8 quart) Dutch oven or soup pot. 

2. Gradually stir in the flour.

3. Cook over medium low heat until it is about the color of peanut butter. This usually takes about 18 minutes so make sure to stir it frequently enough that it doesn’t scorch. (You can shortcut the cooking of the flour and butter to a couple minutes, the downside being the roux won’t develop as much depth of flavor.)
   

4. Add the onions, celery, peppers, garlic and spices and stir well.
   

5. Add the rest of the ingredients and bring to a simmer.
   

6. Simmer covered over low heat for about 1 ½ hours, stirring occasionally.
   

7. Salt to taste.

8. Serve over rice and add hot sauce to taste.