Chicken & Sausae Gumbo Recipe (with Video)

Seasoning the Chicken
1. Season your chicken with salt and pepper.
2. Add a little bit of canola oil to a skillet set to medium high heat.
3. Sear your chicken until golden brown.
Preparing the Sausage
1. Once your chicken is browned, remove it from heat.
2. Then sear your andouille sausage until slightly crispy.
3. Set your meat to the side.
Preparing the Roux
1. In a Dutch oven set to medium low heat, add in canola oil, butter and flour.
2. Continually stir your roux with a whisk.
3. This will take about 15 minutes until you reach a milk chocolate color.
4. You can continue to cook if you want your roux to be a little bit darker. Just make sure to continually stir so that it does not burn.
Adding Vegetables and Seasonings
1. Add your vegetables into your roux.
2. Add your seasonings.
3. Cook your vegetables down for about 5 minutes and then add in your meat and liquids.
4. It is optional to add in okra to help thicken your gumbo at this point.
Simmering the Gumbo
1. Bring your gumbo to a low boil and add in Bay Leaves.
2. Cover and simmer for about 1 hour cooking on medium heat.
Final Steps
1. Once everything has come together and thickened a little bit, remove from heat and add in your gumbo Filé.
2. Don't forget to remove your bay leaves.
3. Stir in and once it's thickened a bit, serve with rice and diced green onions.
4. Enjoy!