Chicken & Sausage Gumbo Recipe

It seems that at least two or three times per week this Fall and Winter, there’s been a big ole’ pot of soup or stew bubbling away on the stove. One of our favorites is a spin on chicken and sausage gumbo recipe that I got from Martha Stewart. It is so hearty and full of flavor–you just want to eat bowl after bowl! The good things is that it utilizes a rotisserie chicken from the grocery store, which saves on time and makes this an easy dish to make even on a weeknight. I did tweak this recipe quite a bit by sauteing the sausage, adding twice the amount of chicken stock, replacing the okra with green beans, and a few other changes to the cooking process. The recipe below makes a huge batch–enough for two nights of dinners, which is perfect because this is definitely one of those soups that taste even better the second day. Adapted recipe provided below–hope you enjoy! 

 

 

Chicken & Sausage Gumbo

Ingredients

3 tablespoons vegetable oil
1/3 cup all-purpose flour
1 red bell pepper (ribs and seeds removed), chopped
1 green bell pepper (ribs and seeds removed), chopped
1 large white onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 lb. green beans, cut into 1 pieces
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
8 cups chicken stock

Directions

Prep your ingredients…

 

 

In a 5-quart Dutch oven or heavy-bottomed pot, saute the andouille sausage until some of the fat has rendered down and the sausage is golden brown. Remove from the pot and set aside.

 

 

Add the vegetables to pot and saute for about 5-6 minutes. Remove from pot and set aside with sausage.

 

 

Add the oil and heat over medium heat. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in the vegetables and oregano; season with salt and pepper. Cook, stirring occasionally, for 5 minutes.

 

 

 

Stir in the vegetables and oregano; season with salt and pepper. Cook, stirring occasionally, for 5 minutes.

 

 

Add 8 cups chicken stock; stir in sausage and chicken. Bring to a boil and then turn heat down to low and allow to simmer until vegetables are tender, 5 to 10 minutes. Season with salt and pepper; if needed. Serve with thick wedges of cornbread.