RECIPE

Chicken and Smoked-Sausage Gumbo

  • Contributed by Quick From Scratch One-Dish Meals
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

The flavor of browned roux is essential to the traditional taste of Louisiana gumbo. So don't worry if the flour mixture looks like peanut butter by the time the vegetables have softened. That's just as it should be.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Ingredients

  • Ingredients
    1. 3 tablespoons cooking oil
    2. 3 tablespoons flour
    3. 1 onion, chopped
    4. 2 ribs celery, chopped
    5. 1 green bell pepper, chopped
    6. 1 10-ounce package frozen sliced okra
    7. 1 bay leaf
    8. 1 1/2 teaspoons dried thyme
    9. 1 teaspoon dried oregano
    10. 2 teaspoons salt
    11. 1/4 teaspoon fresh-ground black pepper
    12. 1/4 teaspoon cayenne
    13. 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
    14. 1 quart canned low-sodium chicken broth or homemade stock
    15. 1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
    16. 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
    17. 3/4 cup long-grain rice

Directions

  1. In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
  2. Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
  3. Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.