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Chicken and Sausage Gumbo

Shredded rotisserie chicken breast, browned andouille sausage, and roasted okra in a brown roux broth with cayenne and thyme, served over white rice.

Prep
15 min
Cook
65 min
Total
80 min
Yield
6 servings
Finished Chicken and Sausage Gumbo

Instructions

  1. Prepare the vegetables

    Heat the oven to 425°F. While it heats, finely dice the yellow onion, green bell pepper, and celery. Have them ready beside the stove before starting the roux.

  2. Roast the okra

    Line a large baking sheet with parchment paper. Spread the frozen okra on the sheet and toss with 1 tablespoon avocado oil and a pinch each of kosher salt and black pepper. Roast until golden brown, 20 to 25 minutes, while you start the rice and brown the sausage. Set a timer, then set the roasted okra aside when done.

  3. Cook the rice

    While the okra roasts, start cooking the white rice according to the package directions. Set a timer so it can cook while you brown the sausage and make the roux. Keep the finished rice covered until ready to serve.

  4. Brown the sausage

    Slice the andouille sausage into ½-inch rounds. Heat a large Dutch oven over medium heat. Add the sausage in a single layer, working in batches, and cook until browned on both cut sides and some fat has rendered, about 10 to 15 minutes total. Turn the slices as needed, letting each side brown between turns. Transfer the sausage to a plate, leaving the fat in the pot.

  5. Measure the roux fat

    Pour the rendered fat through a fine-mesh strainer into a heatproof measuring cup. Add enough avocado oil to make ¼ cup total fat; if the sausage released more than ¼ cup, reserve only ¼ cup for the roux. Carefully wipe any browned sausage bits from the Dutch oven so they do not scorch during the roux. Return the measured fat to the pot.

  6. Brown the roux

    Heat the measured fat over medium heat. Stir in the all-purpose flour. Cook, stirring constantly and scraping the bottom and corners, until the roux is a deep peanut-butter brown, about 20 to 30 minutes. Use the color as the guide, and reduce the heat if it darkens too quickly. If the okra or rice still needs attention, briefly move the Dutch oven off the heat, then return it to the heat and resume stirring.

  7. Cook the vegetables

    Carefully stir the diced vegetables into the hot roux, then add a pinch each of salt and pepper. Cook over medium heat, stirring frequently, until tender, about 6 minutes.

  8. Add the seasonings

    Stir in the minced garlic, tomato paste, cayenne pepper, and dried thyme. Cook, stirring, for 2 minutes.

  9. Simmer the broth

    Gradually stir in 1 cup chicken broth until smooth, then slowly add 3 more cups while stirring. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until lightly thickened.

  10. Prepare the chicken

    While the broth simmers, remove both breasts from the rotisserie chicken. Remove their skin and bones, then shred the breast meat. Use only the breasts for this gumbo; reserve the remaining chicken for another meal. Chop the fresh parsley and measure 2 tablespoons.

  11. Finish the gumbo

    Stir the chicken and roasted okra into the broth with the remaining 1 cup chicken broth. Return to a gentle simmer and cook until the chicken is hot throughout. Stir in the browned sausage and heat just until hot throughout. Taste and adjust the salt and pepper.

  12. Serve the gumbo

    Divide the cooked white rice among bowls and ladle the gumbo over it. Garnish with the parsley.