Image credit: missyquiggs on Instagram
Historically speaking, Gumbo is a famous and heartwarming dish that is seen across all class barriers, appearing on the tables of the poor and the wealthy. Today, it has been made into a classic and upgraded in different ways. Smokin’ & Grillin’ wit AB shares with us this leveled-up chicken and sausage gumbo that will leave you in awe from the moment it simmers.
Prepare all the needed ingredients.
Slice the chicken thighs or breasts into small parts and dice the andouille sausages. Drizzle some olive oil in a heated pot and turn the heat up to medium-high. Then, drop in the chicken slices and season with a couple of pinches of salt and pepper.
Next, add in the diced chicken andouille.
Cover the pot with a tight lid and let it cook for about 2-3 minutes. Turn down the heat and transfer the chicken and andouille to a bowl using a strainer. Set aside.
In the heated pot with the chicken and andouille grease, add 1 cup of vegetable or peanut oil and stir. When the pot is ready, add in ½ cup of flour while stirring continuously. Add in 1 medium chopped onion, 1 chopped red bell pepper, 1 chopped medium celery, and 3 cloves of chopped garlic. Stir everything until all the ingredients are well incorporated. Add in the cooked chicken and andouille and stir. Then, add in 1 cup of frozen okra. Add in 2 tbsp of Cajun or Creole seasoning for a burst of flavor. To combine, stir everything together. Pour in the 6 cups of chicken stock and leave it to boil. Stir and add 3 bay leaves.
Cover the pot with a tight lid and lower the temperature.
Let it cook for about 30-40 mins.
In a shallow bowl, add in 1 cup of rice and add in the Gumbo around the rice.
Lastly, garnish with parsley.