How To make Chicken Okra Gumbo with Sausage

Forget the Others, THIS is How you Make Gumbo

You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.

Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.

This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.

I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.

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Ingredients for this recipe:

• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼ thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste

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The best gumbo I’ve ever had. #Shorts

The Best Cajun Chicken and Sausage Gumbo | Delicious Gumbo Recipe

Simple Gumbo
1 package andouille sausage
1 package of 6 boneless skinless chicken thighs
3 ribs celery
1 belle pepper
3 shallots
8 cloves garlic
3/4 cup neutral oil
3/4 cup all purpose flour
1 carton chicken stock
1 cup water
1 tbsp Cajun seasoning
2 bay leaves
3 thyme sprigs
1 tbsp all purpose(garlic onion pepper)
Okra as needed
Salt and pepper to taste
Season as needed

#gumbo #cajun #chicken

Chicken and Sausage Gumbo #Shorts

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No Roux Chicken, Sausage, Okra Gumbo

This is an excellent gumbo that is made with no roux.
The color comes from the browning of the onions and meats.
A few extra's that were added but can certainly be left out were chicken livers, gizzards, and eggs.
Very good over rice or on its own.
No need to wait for winter with this tasty gumbo.
Make sure you have a bit of gumbo file to add at the table if desired.

How To Make Delicious Chicken & Sausage Gumbo

It's comfort food season and one of my all time favorites is a good bowl of Gumbo! Today we are making Chicken and Sausage Gumbo with a perfect dark roux. Let's #makeithappen

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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1 Rotisserie Chicken - (meat only - chopped)
1 can stewed tomatoes (Optional)
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions