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Nicole shares a favorite and classic recipe for Chicken & Sausage Cajun Gumbo.

Step 1: Prep & Bake Chicken 00:00
Step 2: Prep Base Vegetables 00:54
Step 3: Prep Sausage & Make Roux 02:09
Step 4: Remove Chicken & Make Broth 04:55
Step 5: Add Vegetables, Seasoning, Chicken & Sausage 05:55
Step 6: Serve It Up! 08:34

Nicole’s Chicken & Sausage Gumbo Recipe:

For Chicken:
2 lbs. Boneless Skinless Chicken Thighs
1 ½ tsp Cajun Seasoning
½ tsp Garlic Powder

For Roux:
1 Large Onion
1 Large Bell Pepper
1 Jalapeno
2 Stalks of Celery
3 Cloves of Garlic
1 lb of Andouille Sausage
1 cup of oil
1 ⅓ cup of Flour
Salt & Pepper to Taste.
1 ½ QT of Chicken Stock
2 Bay Leaves
1 tsp of cajun seasoning
1 tsp of black pepper
1 tbsp of worcestershire sauce
2 tsp of Hot Sauce
1 ½ tsp of fresh thyme
1 lb of Okra

For Rice:
1 tbsp Butter
1 Cup of Long Grain Wild Rice
2 Cups of Water
½ tsp of salt

Place Chicken Thighs in a 9×12 Baking Dish, add 1 ½ tsp Cajun Seasoning and Garlic Powder, Cover and Bake at 300 for 1 hour.

Chop onion, bell pepper, jalapeno, celery, and garlic.
Chop Andouille Sausage.

Render sausage in a pot on the stove. Start with a cold pot and turn up to medium after adding sausage. Add a splash of oil to help release fat from sausage. After the sausage has rendered, remove sausage leaving as much fat in the pot as you can. Set sausage aside.

Add an additional cup of oil and flour to the pot. Whisk on medium heat. Cook for about an hour, stirring occasionally. Roux should be a light chocolate brown color.

Remove chicken from the oven, and set aside, saving pan drippings.

To roux add chopped onion, bell pepper, jalapeno and celery to the roux. Stir. Add salt and pepper to taste. Continue to cook and stir and add garlic. Cook until vegetables are tender.

After the vegetables are tender add chicken drippings to the pot and chicken stock. Stir and cook adding bay leaves, 1 tsp of cajun seasoning, 1 tsp of black pepper, worcestershire sauce, hot sauce, sausage and chicken. Add fresh thyme. Stir and bring to a boil and reduce to a simmer. Once the pot comes to a simmer. Simmer for 30 mins. Add 1 lb of chopped okra and cook until tender.

For Rice:
Add butter to a saucepan. After butter is melted, add rice. Stir rice to coat with butter and add 2 cups of liquid, water or chicken stock. Add salt and stir. Bring to a boil and reduce to a simmer and cover until liquid is absorbed by the rice.

Add rice to a bowl or plate and top with gumbo.

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