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Creole Chicken and Sausage Gumbo Recipe

The secret to good gumbo? Starting with the perfect roux. Try my trick for oven-toasting your flour to free up your hands, time, and sanity!
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Course: Soups & Stews
Cuisine: North American
Prep Time: 35 mins
Cook Time: 1 hr 25 mins
Total Time: 2 hrs
Servings: 6
Calories: 270kcal
Author: The Wanderlust Kitchen
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Ingredients

  • 1/3 cup all-purpose flour
  • 6 bone-in - skin-on chicken thighs
  • 6 ounces Kielbasa or Andouille sausage - sliced
  • 3 ounces tomato paste
  • 4 cups low sodium chicken broth
Vegetables
  • 1 medium yellow onion - thinly sliced
  • 1 medium yellow bell pepper - diced
  • 2 medium tomatoes - chopped
  • 2 stalks celery - with leaves, chopped
Seasonings
  • 4 cloves garlic - chopped
  • 2 bay leaves
  • 1 teaspoon salt - optionally more to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon allspice
To Finish
  • 1 tablespoon white vinegar
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 cup chopped green onion - scallion

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. Place the flour in an oven-safe skillet (cast iron works great!) and set it in the preheated oven for 20 minutes. Stir the flour and bake for another 20 minutes, checking every 5-10 minutes or so, until it turns nut brown in color. Let the flour cool, then press it through a sieve to remove any lumps.
  • While the flour is toasting, heat a 6-quart or larger Dutch oven over medium-high heat. Pat the chicken dry then add them skin-side-down to the hot pan and cook, undisturbed, for 3-5 minutes or until the chicken releases from the bottom of the pan*. Turn the chicken and brown the other side for another 3-5 minutes. Remove the chicken and set aside on a plate.
  • Add the sliced sausage to the pot and brown on one side for 3-5 minutes on one side. Use a slotted spoon to transfer the browned sausage to the plate with the chicken.
  • Turn the heat down to medium-low. Stir the tomato paste into the chicken broth and set aside.
  • Sprinkle about 3 tablespoons of the toasted flour into the hot fat drippings in the Dutch oven. Whisk until well combined. Repeat with remaining flour until all of it is incorporated into the fat. Allow to bubble and cook for 3-5 minutes, until it is the consistency of melted peanut butter.**
  • Stir in the tomato paste and broth mixture. Add all the vegetables and seasonings to the pot, along with the browned chicken and sausage. Turn the heat up to high and allow the contents to come to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour, or until the meat is tender and the sauce has thickened.
  • Remove the bay leaves. Stir in the vinegar and parsley. Taste and add salt as desired.
  • Serve with plenty of cooked rice and chopped scallions for garnish.

NOTES

You may need to cook the chicken in batches if they won't fit in a single layer in your pot.
*If you like, you can continue to cook it until it achieves a darker color, another 5-10 minutes.
This recipe doesn't include okra, but if you want to include it, just thinly slice two medium okras and add them in along with the onions, bell peppers, and other veggies.
Nutrition Facts
Creole Chicken and Sausage Gumbo Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
270
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
10
g
Cholesterol
 
55
mg
18
%
Sodium
 
859
mg
37
%
Carbohydrates
 
18
g
6
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
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