Super Easy Chicken and Sausage Gumbo
This easy chicken okra recipe is like a party for your mouth! Vibrant and spicy flavor simmered to perfection, this combination of chicken, sausage, okra and vegetables is cooked in a creamy Creole spicy broth which is just pure comfort.
Ingredients
- 3 c chicken broth
- 2 tbsp canola oil
- 1 c onion, diced
- 1/2 c celery, sliced
- 1/3 c all purpose flour
- 1 tbsp creole seasoning
- 1 c frozen okra
- 4 cloves garlic, minced
- 3/4 c green bell pepper, diced
- 3 c cooked white rice
- 8 oz andouille sausage, chopped into small pieces
- 2 tbsp butter
- 12 oz boneless, skinless chicken breast, chopped into bite-sized pieces
- 14.5 oz canned crushed tomatoes
Instructions
First, heat the Dutch oven or large pot over medium-high heat. Add the sausage and sauté for 5 minutes until it begins to brown. Remove the sausages on a separate plate and drain the fat on a paper towel.
Then, add the butter and oil to the pan and stir until the butter melts.
Slowly add the flour, whisking constantly (you may not need all the flour).
Continue to whisk until the flour mixture is smooth and begins to brown (about 2 minutes).
Add chicken and sauté, stirring frequently, until chicken is no longer pink.
Add the onion, pepper, celery, seasoning and garlic to the pan. Sauté and stir for 5-6 minutes or until vegetables are tender. If necessary, add a little broth to the pan to prevent the ingredients from sticking.
Add the broth and tomatoes. Bring to a boil.
Reduce the heat to a boil. Return the sausage to the pan and add the okra.
Simmer 10 minutes or until the okra is tender.
Serve over cooked white rice.
Happy Cooking Time.
