Easy Chicken and Sausage Gumbo
A flavorful and easy chicken and andouille sausage gumbo recipe. No roux required!
Ingredients
- 4 tbsp cooking oil
- 2 lbs boneless, skinless chicken thighs cut into bite size pieces
- 12 oz andouille sausage sliced
- 1 qt chicken stock
- 2 cups water
- 1 large onion diced
- 1 bell pepper diced
- 3 stocks celery diced
- 4 cloves garlic minced
- 10 oz can diced tomatoes with green chiles
- 16 oz frozen okra (optional)
- 3 tbsp cajun seasoning
- 1 bay leaf
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- salt to taste
For serving
- 2 cups rice cooked as directed
- 1 green onion chopped
- Louisiana hot sauce
Instructions
- Sprinkle half of your Cajun seasoning over the cut chicken and mix until your chicken is well coated.
- In a large pot, heat up half of your cooking oil over medium-high heat. Add in your seasoned chicken and fry until chicken is just cooked through and white on all sides. Remove chicken and set aside. Leave rendered juices.
- Add the remaining cooking oil to the pot. Add in the diced onion, bell pepper, and celery. Sauté until translucent. Add in garlic and bay leaf and cook for an additional minute.
- Pour in the chicken stock and water. Add the sausage and cooked chicken back into the pot. Sprinkle in the remaining seasoning: onion powder, garlic powder, Cajun seasoning, and black pepper to the pot and stir. Bring to a boil and let simmer for 30 minutes.
- Add in your frozen okra and bring back to a boil. Let the gumbo boil for an additional 10 minutes. Taste for seasoning and add salt as needed.
- Serve in a bowl with a 1/2 cup of cooked rice. Top with green onion and Louisiana hot sauce and enjoy!