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CHICKEN & SAUSAGE GUMBO

Olive
Stews like this chicken and sausage gumbo, are easy and delicious. The longer you give it time to cook on low heat,  the more flavorful it will be.
5 from 1 vote
Cook Time 2 hrs
Course Appetizer, Main Course, Pork, Vegetable
Cuisine American, New Orleans

Equipment

  • Sauce Pan
  • Range Oven
  • Wooden Spoon
  • Chef Knife
  • Tablespoon

Ingredients
  

  • 2 tbsp Cooking Oil plus more if needed
  • 400 grams Chicken Thigh Fillet
  • 2 pcs Hungarian Sausage sliced thinly
  • 2 tbsp Flour
  • 1 medium Red Onion minced
  • 1- 1.5 cups Tomatoes fresh, diced
  • 4 cups Chicken Stock or water
  • 3 cups Okra sliced thinly
  • 1 tbsp Dried Parsley Leaves
  • 1 tbsp Chili Pepper Flakes
  • 1 tsp Paprika
  • 1-2 pcs Green Chili fresh
  • Salt to taste
  • Ground Black Pepper to taste

Instructions
 

  • Heat a large saucepan over medium high heat.
  • Put oil and saute chicken thigh fillet pieces until browned.
  • Take out of the pan and set aside.
  • Next, add sausage slices in the pan and cook until browned.
  • Take out of the pan, set aside.
  • Add a little more oil to the pan then add flour, stir and cook for about 3 minutes then add onion until transparent and diced tomatoes and cook until soft, mashing the tomatoes with the wooden spoon as you stir and cook.
  • Season with salt and ground black pepper.
  • Pour chicken stock slowly while stirring.
  • Add the cooked chicken fillet back in the pot then the okra.
  • add dried parsley leaves, green chili, red pepper chili flakes and paprika, stir then put the sausages back in. Stir well and bring to a boil on high heat.
  • When it boils, lower the heat to bring the mixture to just simmering. Cover the pan and cook for 1-2 hours.
  • Check seasoning, adjust according to taste.
  • Add more stock or water if stew is too thick or if too runny and you want it thicker, add a slurry (1 tbsp cornstarch mix with a 2 tbsp water)
  • Turn off heat. It's done. Serve with rice or crusty bread.
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