Chicken & Sausage Gumbo
-
Prep
20 min. -
Cook
1 hr. 30 min. -
Serves
6
| 2½ lb | boneless, skinless chicken thighs cut into 3” pieces |
| 3 Tbsp | vegetable oil |
| ¼ cup | butter |
| ¼ cup | all-purpose flour |
| 1 cup | diced white onions |
| 1 cup | diced celery |
| 1 cup | diced green bell pepper |
| 1 Tbsp | minced garlic |
| 1 cup | sliced okra |
| 2 Tbsp | Red Rooster Hot Sauce |
| 2 Tbsp | Creole seasoning, divided |
| 2 tsp | Worcestershire sauce |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base mixed with 3 cups hot water |
| 4 oz | Andouille sausage sliced into ¼” rounds |
Toss the chicken thighs with 1 tablespoon of Hot Sauce and Creole seasoning.
Add the oil to a large stockpot over medium high heat. Add the chicken thighs and cook for 3 - 4 minutes. Remove the chicken from the pan to a plate and set aside.
Add the butter and flour to the pan and cook for 2 - 3 minutes, whisking constantly.
Add the onions, celery, bell pepper, garlic, okra, remaining Hot Sauce, Creole seasoning, Worcestershire sauce, and Roasted Chicken broth. Bring the mixture to a low boil. Add the chicken thighs and sausage to the pan and reduce the heat to a simmer. Simmer for 1 hour.
Remove pot from heat and serve over rice.
