This is a relatively easy version of gumbo, but it certainly won’t disappoint. Serve it with warm, crusty French bread and plenty of butter.
Hands-on: 30 minutes
Total: 2 hours
- 1 lb. boneless, skinless chicken breasts, trimmed
- 1 lb. boneless, skinless chicken thighs, trimmed
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- 1½ tsp. Creole seasoning, divided
- ½ cup vegetable oil, divided
- 12 oz. smoked sausage, cut into ½" slices
- ½ cup all-purpose flour
- 1 cup chopped yellow onion
- ½ cup chopped green bell pepper
- 3 medium ribs celery, chopped
- 3 medium cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz.) diced tomatoes in purée
- ½ tsp. dried thyme, crumbled
- 1 cup sliced fresh or frozen okra (thawed if frozen)
- 4 green onions, thinly sliced
- 3 cups hot cooked short-grain white rice
- Sprinkle chicken with salt and pepper, then toss with ½ teaspoon Creole seasoning.
- Heat 1 tablespoon oil in a heavy skillet over medium heat; add chicken. Cook, stirring, until browned. Transfer to a plate and shred into pieces. Brown sausage; add to the plate with chicken.
- In a large, heavy saucepan or Dutch oven, heat remaining oil; add flour. Cook, stirring constantly, until roux reaches a deep blond color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. If it burns, you will have to start from scratch.
- When roux has reached the color you want, add yellow onion, bell pepper, and celery and stir briskly. Continue to cook, stirring constantly, for about 4 minutes. Add garlic, chicken broth, tomatoes, thyme, chicken, and sausage. Bring to a boil, then cook for about 1 hour, skimming fat off the top as needed.
- Add okra and cook for about 20 minutes. Add green onions and cook for 10 minutes longer.
- To serve, spoon gumbo into a bowl and top with a mound of ½ cup rice.