Ingredients Jump to Instructions ↓

  1. 3 to 4 chicken breast halves, cut in small chunks

  2. 4 chicken thighs, trimmed and cut in small pieces

  3. 3 tablespoons flour

  4. 1/2 teaspoon Creole seasoning blend

  5. 12 to 16 ounces smoked sausage, cut in

  6. 1 1/5-inch pieces

  7. 1/2 cup vegetable oil

  8. 1/2 cup all-purpose flour

  9. 1 cup chopped onion

  10. 1/2 cup chopped green bell pepper

  11. 1/4 cup chopped red bell pepper, optional

  12. 3 ribs celery, chopped

  13. 3 medium cloves garlic, minced

  14. 6 cups chicken broth

  15. 1 can (14 1/2 ounces) diced tomatoes

  16. 1 small bay leaf

  17. 1 teaspoon Creole seasoning blend, or to taste

  18. 1/2 teaspoon dried thyme leaves

  19. salt and freshly ground black pepper to taste

  20. 4 green onions, chopped

  21. 2 tablespoons fresh chopped parsley

Instructions Jump to Ingredients ↑

  1. Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour.

  2. Heat 1 tablespoon of oil heavy skillet over medium heat; add chicken. Cook, stirring, until browned. Transfer to a dish and set aside. Brown sliced sausage; add to chicken mixture.

  3. Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.

  4. In a large, heavy pot, heat the oil; add the flour. Cook, stirring constantly, until the roux reaches a deep blonde-color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.

  5. When roux has reached the color you want, add the vegetables and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.

  6. Add the chicken broth, seasonings, chicken and sausage. Bring to a boil, then cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.

  7. Add the chopped green onions and parsley; heat for 5 to 10 minutes longer. Mound hot cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.

  8. Serves 6 as a main dish. Double ingredients for 12 hearty servings.

  9. Related Recipes Slow Cooker Chicken Gumbo Recipe Sausage and Shrimp Gumbo Classic Chicken Gumbo Seafood Gumbo Basic Seafood Gumbo Shrimp and Andouille Sausage Gumbo


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