Go Back

Chicken Gumbo with Sausage Recipe

Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings

Ingredients

  • 2 ounces flour scant ½ cup
  • 2 ounces neutral cooking oil
  • 5 slices thick-cut bacon diced
  • ½ pound Andouille sausage diced
  • 1 large sweet onion diced
  • 2 bell peppers diced
  • 3 ribs celery diced
  • ½ teaspoon pepper flake or to taste
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 bottle beer
  • 6 cups chicken broth low sodium canned or homemade
  • 2 cups cooked dark meat chicken diced
  • 28 ounces whole tomatoes
  • ½ pound fresh okra or frozen cut into ½ slices
  • salt and pepper to taste
  • 4 teaspoons filé powder divided

Instructions

  • Heat a small, cast iron skillet over medium heat.
  • Add the oil and then stir in the flour, a little at a time. Cook, stirring constantly, until the roux is the color of a penny. Do not rush, and do this over medium to medium-low heat.
  • In a Dutch oven, cook the bacon and sausage until the bacon is crisp and the fat has rendered out. Spoon out all but about 1 tablespoon of the fat.
  • Add the onion, peppers and celery, and sweat over medium-low heat until the vegetables are softened but not browned. Regulate the heat so you hear a gentle sizzle, not an angry sizzle or sputtering/popping.
  • Add salt and pepper, to taste, the pepper flake, thyme and bay leaves.
  • Once the vegetables are translucent, add the roux, and stir until well combined.
  • Pour in the beer and bring to a boil. Reduce by about half, turn down the heat and add 2 teaspoons filé powder, the tomatoes and chicken broth.
  • Bring to a boil, then turn down the heat and simmer for about an hour. Taste, and adjust seasonings.
  • Add the chicken and okra and simmer for an additional thirty minutes.
  • Stir in the remaining 2 teaspoons of filé powder and serve over cooked rice.

Notes

Like most braises and stews, gumbo is even better the next day. If not serving immediately, omit the last 2 teaspoons of filé powder and add it after you reheat the gumbo the next day.