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Chicken and Sausage Gumbo with Okra

Chicken and sausage gumbo with okra simmers with a deep-brown roux, tender chicken, andouille sausage, and sliced okra. Serve it over fluffy long-grain white rice for a hearty Southern-style dinner.
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Prep Time 25 minutes
Cook Time 1 hour 32 minutes
resting 10 minutes
Total Time 2 hours 7 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the gumbo
  • 0.625 cup vegetable oil divided; 2 tablespoons for browning and 1/2 cup for the roux
  • 12 oz andouille sausage sliced 1/4 inch thick
  • 1.5 lb boneless, skinless chicken thighs
  • 0.5 cup all-purpose flour
  • 1 yellow onion large, diced
  • 1 green bell pepper diced
  • 2 ribs celery diced
  • 4 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.25 tsp cayenne pepper
  • 2 bay leaves
  • 1 lb frozen sliced okra
For the rice
  • 2 cups long-grain white rice
  • 3 cups water

Equipment

  • 1 6-quart Dutch oven
  • 1 3-quart saucepan

Method
 

Make the gumbo
  1. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium heat.
  2. Add the sausage and cook for 5–6 minutes, stirring occasionally, until browned; transfer it to a plate.
  3. Add the remaining 1 tablespoon of oil and brown the chicken in batches for 3–4 minutes per side; transfer it to the plate with the sausage.
  4. Pour off the drippings and carefully wipe the pot clean.
  5. Add the remaining 1/2 cup oil and flour; cook over medium-low heat, stirring constantly, for 20–30 minutes until the roux is deep brown, like peanut butter.
  6. Stir in the onion, bell pepper, and celery and cook for 5–7 minutes until softened.
  7. Add the garlic and cook for 1 minute.
  8. Gradually whisk in the broth until smooth.
  9. Stir in the salt, black pepper, cayenne, bay leaves, browned sausage, and chicken.
  10. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer uncovered for 10 minutes.
  11. Stir in the okra and simmer uncovered for 20–25 minutes, until the chicken reaches 165°F and the okra is tender.
  12. Transfer the chicken to a cutting board.
  13. Remove and discard the bay leaves.
  14. Cut the chicken into bite-size pieces and return it to the pot.
  15. Simmer gently while you cook the rice.
Cook the rice
  1. Rinse the rice under cool water until the water runs mostly clear.
  2. Drain the rice and combine it with the water in a 3-quart saucepan.
  3. Bring the rice and water to a boil over medium-high heat.
  4. Cover, reduce the heat to low, and cook for 15 minutes until the water is absorbed.
  5. Remove the pan from the heat and let the rice rest, covered, for 10 minutes.
  6. Fluff with a fork and serve the gumbo over the rice.

Notes

For the deepest roux flavor, stir constantly and cook until it is deep brown, like peanut butter. Refrigerate leftovers for 3–4 days; freeze the gumbo without the rice for up to 3 months. For a gluten-free variation, use a gluten-free flour blend for the roux.