Easy and Almost Quick Gumbo (Chicken and Sausage)

I did get around to making that gumbo last night. Hubby was very happy. Here it is.

I admit it. I do cheat a little on Gumbo. I use a packaged dry  roux instead of making it from scratch for 2 reasons: it is lower in fat and it saves time.  No one is the wiser for my little secret. Another secret is that I use boneless skinless chicken thighs. They are inexpensive and  the dark meat adds a rich flavor. No one has ever detected the dark meat. If you are white meat lover, just substitute breasts for the thighs.

First, season the chicken and  brown the thighs in 1 tablespoon oil. I like to use an iron skillet because it gets the meat really brown. We like things blackened and browned down here. Remove to a plate.

Next, brown the sausage then remove it to the plate with the chicken.

Do the same to the okra. This will help to release the gelatinous secretions. Sounds yuck but we love our okra in our gumbo.

In a separate pot, you are going to saute the onions, celery and bell pepper til soft.  Once soft, add the garlic  and mix well.

Whew, lots of steps, but now comes the fun part. Add the roux and stir well. Then whisk in the broth and the water. Once combined, add the okra. 

This is what it will look like . The brown roux will have the appearance of gravy. The roux is the most important flavoring ingredient.

After this concoction simmers for 10 minutes, you can add the chicken and sausage. How long it simmers after that is up to you. 30 minutes more is about what I like.

Chicken and Sausage Gumbo

2 medium white or yellow onions, diced

2 stalks celery, diced

1 bell pepper, diced

4 cloves garlic, minced

1 Tablespoon vegetable oil

3/4 cup dry roux

1 quart of chicken broth

3 cups water

1 Tablespoon vegetable oil

1 1/2 lbs. boneless, skinless chicken thighs

1 lb smoked , pork sausage

1 bag frozen okra

salt, pepper, tony's seasoning to taste.

Heat an iron skillet on medium. Season chicken with salt and pepper. Add 1 Tbsp. oil. Cook chicken until lightly browned. Remove chicken to a plate to cool. Add the sausage to the hot skillet and cook until lightly browned. Remove to a plate. Add okra to the skillet and cook til soft and most of the "slime" is gone. Tear cooled chicken into bite size pieces. Heat a dutch oven on medium and saute onions, celery and bell pepper. Season with a little salt and pepper. Cook until soft. Add garlic and cook 1 more minute. Using a whisk, add roux and combine until smooth. Add broth and water and bring to a simmer. Add okra and continue cooking for 10 minutes. You may have to lower heat to keep it at a simmer. Do not let it boil rapidly. Add chicken and sausage and continue cooking for at least 30 minutes. Taste for seasoning. At this point you can add more salt, pepper or Tony's. Serve with rice and sliced green onions. Makes 8-10 servings.

Notes:

I like to use locally made smoked sausage. It is truly superior. Sometimes I will add a smoked chicken quarter and use less of the chicken thighs. You get a really smokey flavor in the gumbo by doing this. If you have a smoked turkey leg , that works well, too.

Easy and Almost Quick Chicken and Sausage Gumbo