Gumbo is the official state cuisine of Louisiana, drawing from numerous rich culinary heritages including French, Spanish, Native American Choctaw, and African. Chicken Gumbo does both its home state and its history proud with a scrumptious stock of flavors! The Creole holy trinity of celery, bell pepper, and onion builds a base of refreshing flavors on which the extra-savory smoked sausage and seared chicken stand tall! The broth itself is thick and rich and infused with classic Creole spices for a touch of pleasant heat. Chicken Gumbo is a Southern staple and a celebration for your tastebuds! Get the party started and let the good times roll!
Ingredients
- 3 tablespoons cooking oil
- 3 tablespoons all-purpose flour
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 (10-ounce) package frozen sliced okra
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1 (15 ounce) can crushed tomatoes in thick purée
- 32 ounces low-sodium chicken broth
- 1/2 pound smoked sausage, halved lengthwise, cut into 1/4-inch slices
- 1 pound chicken breasts, boneless, skinless, and cut into 1-inch pieces
- 3/4 cup long-grain rice
Directions
Step 1 –In a large pot, heat the oil over medium heat.
Step 2 –Add the flour and whisk until the flour begins to brown, about 4 minutes.
Step 3 –Reduce the heat to low and stir in the onion, the celery, and the bell pepper, cooking until the vegetables begin to soften, about 7 minutes.
Step 4 –Add the okra, the bay leaf, the thyme, the oregano, the salt, the black pepper, the cayenne, and the tomatoes.
Step 5 –Cook, covered, for 5 minutes.
Step 6 –Stir in the chicken broth and the sausage and bring the pot to a boil.
Step 7 –Reduce the heat and simmer for 15 minutes.
Step 8 –Add the chicken and cook until the internal temperature of the chicken reaches 165 degrees F, about 5 minutes.
Step 9 –Remove the bay leaf.
Step 10 –While the gumbo cooks, bring a medium pot of salted water to a boil.
Step 11 –Stir the rice into the salted water and boil until nearly cooked, about 11 minutes.
Step 12 –Drain the rice.
Step 13 –Serve the gumbo atop a mound of the rice.
