Andouille Sausage and Smoked Chicken Gumbo Recipe. Melt 1 tablespoon butter in a Dutch oven over medium. Cook sausage 6 minutes or until browned remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. Add remaining butter to Dutch oven. Chicken Sausage Gumbo Crock PotGradually whisk in flour cook, whisking constantly, until flour is a milk chocolate color about 2. Stir in green bell pepper and next 5 ingredients cook, stirring constantly, 1. Gradually add broth, stirring until combined. Add tomatoes, oregano, thyme, and bay leaves. SIMPLE CHICKEN AND SAUSAGE GUMBO Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you cant find andouille, use a local smoked. I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didnt realize it until I sat down the try to type this, I. Easy-Chicken-and-Sausage-Gumbo-Recipe-5.jpg' alt='Chicken Sausage Gumbo Recipe Okra' title='Chicken Sausage Gumbo Recipe Okra' />This classic gumbo is always a favorite at Emerils restaurant. Its packed with flavor and great for parties or tailgating. Make this gumbo the night before for even. A seasonal favorite, create a taste of New Orleans with a classic chicken and sausage gumbo thats perfect for parties and tailgating weekends. This. Andouille sausage and file powder make this ChickenandSausage Gumbo a classic. Bring to a light boil reduce heat to low, and simmer, stirring occasionally, 3. Chicken and Sausage Gumbo recipe. I made this for a family reunion camping trip. I basically followed the directions as written. I prepared it all in a single pot 1. Chicken Sausage Gumbo CaloriesCamp Chef stove. I prepped most of the ingredients ahead of time which worked great. It was fantastic But boy, does it make a LOT. I served it with rice and sliced sourdough bread. Among our group, we had three very hungry teenage boys who each had at least three helpings with rice. Everyone else had two or more. And there were still leftovers which our dogs relished as we could not really keep it. All in all, I give this 4 forks because it tasted good, was easy to make even in less than ideal circumstances, and it made a lot. Definitely a crowd pleaser. Tasty enough, but ugh, SO much oilAnd dark meat, to boot. Maybe healthy gumbo is an oxymoron, but Im going to look around for something lighter. The roux oil and flour is meant for thickening, right Perhaps more okra and file powder, and less roux for a less fatty gumbo Authentic or not, this is a very good dish. I also used smoked paprika, and added a 2. I needed to make this stretch further for a potluck at work. Because of this, I also added more garlic, cayenne, worcestershire, and hot sauce, which it desparately needed. I used a jalapeno chicken sausage, and did not have any issues using frozen okra which we just happened to have on hand. Remember that the darker your roux, the less thickening power it will have, so the file powder at the end may be necessary. Served with brown rice, which I stirred into the crock pot before serving on the buffet table. Forgot to mention that I also used smoked paprika instead of sweet. Have now made it twice pretty unusual for me but it is just so good and my okra plants are still going strong Some of the best Gumbo Ive ever made or eaten Maybe it was the fresh okra from my garden. When I made it someone had eaten all the smoked sausage from the refrigerator and it was still great added some sausage to the leftovers and it definitely kicked it up a notch. Because I didnt have the sausage at first I skipped the part of straining the drippings and cleaning the pot Not sure why you would want to get rid of all that great fond. Because of this I didnt feel the need to cook the roux quite so long. No fil in the cupboard so just added a bit more okra love the two step addition of this ingredient. Definitely making this one againLove this recipe Meh. For the amount of effort involved, it was okay. Certainly this did not turn out as well as what I recall from New Orleans. And this was nowhere near spicy enough even after I added a ton of Crystal hot sauce. There are other recipes on this site that are easier and taste far better IMHO. Comfort food is good all year. This. recipe can be modified according to your. A change of pace for your family. The ingredients are every day. Four forks. This. Superbowl party with. New Orleans theme. I am curious that. I did anyway. regular from now on. Amazing The flavors are great. I added carrots and substituted green beans for okra. Delicious. I also added a little bit of creole seasoning at the end to spice it up a bit. This is a great recipe if you are in the mood for delicious comfort food with a little kick Really tasty and a great intro gumbo for new cooks and whoever you are serving it to. I used smoked paprika instead of normal paprika and it worked really well. The smokiness was strong at first but them mellowed out nicely and added a great flavor. This is absolutely delicious. Mellow flavors that meld well together. I used olive oil and less of it. Didnt miss it at all. We had left over andouille and chicken from a barbecue over the weekend so it was a no brainer. Also subbed red for green peppers and pulsed onions, peppers and celery in the food processor and added to the roux didnt see where it said to add the latter two in the recipe. Followed the recipe exactly and this was a hit Wonderful flavor without being too spicy. I will address the person who stirred for over an hour and still didnt have a brown roux. NOT non stick. you need all those little gummy bits that stick to the bottom of the pan for a decent roux and more flavor. Madie it for the first time today and its delicious. BUT, the recipe seems to indicate that the thighs are left whole which is not a good idea. I cut the chicken into a med dice after searing and added the chicken and sausage as described. My son, a NOLA resident and cook says not to leave them whole. Wow So, so good. I would do 3. I was almost at milk chocolate, I moved forward with the recipe. This may have been due to the fact that I used a pan too large for my burner, also some friends suggested I use butter instead of the canola oil I used. So delicious The thighs were moist and the flavor was exceptional. Seemed pretty authentic if I remember my trip to New Orleans well enough So, let me just jump. Okra, and File are. Gumbo does NOT mean. Okra. Where did. THAT come from Lets just settle. Its a. For my part, its a. Well thought. out. And pretty. good. Chicken and. sausage Sure. Id. put a little Loozee. Otherwise, I cant. I. wouldnt get up and. Gumbo does not have to have okra to be authentic. I was born and raised in south Louisiana and there are many variations on gumbo many without okra. I do agree that either okra or file is used and not together. I do, however, always use a roux whether Im making an okra or file gumbo. This is a decent recipe. Pita Sandwich on this page. I would omit the bell pepper because it is so strong, but many gumbo recipes call for it. Recipe not too bad. BUT, okra OR. roux and file. When roux is dark. Then add meat to the. No need to brown meat. Then add stock slowly. Liquids will blend as it. Add file to BOWL after. Adding to the pot. If you are going to do a. Cajun okra gumbo, do not do a roux. Slowly brown the sliced okra instead. Browning the okra gets rid of the. Cajun okra gumbo. New. Orleans Creole gumbo does. I am a. cajun who grew up in New Orleans and. Trust me. The word, gumbo means okra. Any recipe for gumbo that does not include okra is not authentic I agree that if you use okra and. Use one or the other. Also your roux needs to be a very. Add your onions in first. Make sure your broth. To prevent slimy okra, saute. Add the dark green parts of. Taste. throughout the cooking process for. This is a great recipe for gumbo, I made it for New Years day and all of my guests loved it so I made it for a Mardi Gras party this weekend and it once again was a huge success. Normally, theres three methods of thickening a gumbo roux, okra, orfil powder sassafras leaves. Using all three as suggested is likely to result in a gummy mess. Also, the roux should be cooked until almost black not burned before adding the vegetables. I made this without the file powder because I have no idea what that is and without okra because I hate okra. It took me about four hours in total to cook. I love that it all goes in one pot no cleaning the entire pot cabinet when youre done I also loved how to chicken tasted. It was so tender. I wasnt a huge fan of the sausage because I thought it overpowered the rest, but my boyfriend liked the sausage and not the chicken, so we make a great team In all, this was a very good dish. I just dont think it was worth four hours of non stop cooking. It might be something I try to adapt to a slow cooker recipe in the future.