Creole Chicken and Sausage Gumbo

150 mins
Serves 4
tiktok.com

Directions

  1. 1Brown the Andouille sausage and boneless chicken thighs in a large pot.
  2. 2Brown the Andouille sausage and boneless chicken thighs in a large pot.
  3. 3Brown the Andouille sausage and boneless chicken thighs in a large pot.
  4. 4Remove the meat from the pot and set aside.
  5. 5Remove the meat from the pot and set aside.
  6. 6Remove the meat from the pot and set aside.
  7. 7Make a roux with oil and all-purpose flour in the same pot, stirring constantly for 30-40 minutes until it is a chocolate color.
  8. 8Make a roux with oil and all-purpose flour in the same pot, stirring constantly for 30-40 minutes until it is a chocolate color.
  9. 9Make a roux with oil and all-purpose flour in the same pot, stirring constantly for 30-40 minutes until it is a chocolate color.
  10. 10Add the chopped onion, bell pepper, and celery, and cook for a few minutes.
  11. 11Add the chopped onion, bell pepper, and celery, and cook for a few minutes.
  12. 12Add the chopped onion, bell pepper, and celery, and cook for a few minutes.
  13. 13Add the minced garlic.
  14. 14Add the minced garlic.
  15. 15Add the minced garlic.
  16. 16Add the homemade chicken stock and whisk until well combined.
  17. 17Add the homemade chicken stock and whisk until well combined.
  18. 18Add the homemade chicken stock and whisk until well combined.
  19. 19Season with Tony Chachere's Creole seasoning, chicken base, and bay leaves.
  20. 20Season with Tony Chachere's Creole seasoning, chicken base, and bay leaves.
  21. 21Season with Tony Chachere's Creole seasoning, chicken base, and bay leaves.
  22. 22Separately sauté the okra to reduce the sliminess.
  23. 23Separately sauté the okra to reduce the sliminess.
  24. 24Separately sauté the okra to reduce the sliminess.
  25. 25Add the sautéed okra, the browned chicken and sausage to the pot, and simmer for about two hours.
  26. 26Add the sautéed okra, the browned chicken and sausage to the pot, and simmer for about two hours.
  27. 27Add the sautéed okra, the browned chicken and sausage to the pot, and simmer for about two hours.
  28. 28Stir in the parsley and green onion.
  29. 29Stir in the parsley and green onion.
  30. 30Stir in the parsley and green onion.
  31. 31Serve over rice with filet powder on top.
  32. 32Serve over rice with filet powder on top.
  33. 33Serve over rice with filet powder on top.

Ingredients

  • 1 lb Andouille sausage
  • 1 lb Andouille sausage
  • 1 lb Andouille sausage
  • 1 lb Boneless chicken thighs
  • 1 lb Boneless chicken thighs
  • 1 lb Boneless chicken thighs
  • 1 cup Oil
  • 1 cup Oil
  • 1 cup Oil
  • 1 cup All-purpose flour
  • 1 cup All-purpose flour
  • 1 cup All-purpose flour
  • 1 cup Onion
  • 1 cup Onion
  • 1 cup Onion
  • 1 cup Bell pepper
  • 1 cup Bell pepper
  • 1 cup Bell pepper
  • 1 cup Celery
  • 1 cup Celery
  • 1 cup Celery
  • 4 cloves Garlic
  • 4 cloves Garlic
  • 4 cloves Garlic
  • 8 cups Homemade chicken stock
  • 8 cups Homemade chicken stock
  • 8 cups Homemade chicken stock
  • 2 tbsp Tony Chachere's Creole seasoning
  • 2 tbsp Tony Chachere's Creole seasoning
  • 2 tbsp Tony Chachere's Creole seasoning
  • 1 tbsp Chicken base
  • 1 tbsp Chicken base
  • 1 tbsp Chicken base
  • 2 leaves Bay leaves
  • 2 leaves Bay leaves
  • 2 leaves Bay leaves
  • 1 lb Okra
  • 1 lb Okra
  • 1 lb Okra
  • 1 bunch Parsley
  • 1 bunch Parsley
  • 1 bunch Parsley
  • 1 bunch Green onion
  • 1 bunch Green onion
  • 1 bunch Green onion
  • 1 tbsp Filet powder
  • 1 tbsp Filet powder
  • 1 tbsp Filet powder
  • 4 cups Rice
  • 4 cups Rice
  • 4 cups Rice

Equipment

large potwooden spoonwhiskmesh strainersmall bowl