Chicken and Sausage Gumbo
Gumbo is an undisputed Louisiana staple, right up there with jazz and fluffy beignets. But what exactly is gumbo? Like all Cajun and Creole cooking, gumbo pulls its flavors and techniques from a diverse combination of African, Native American, French, and Spanish cultures. Every Cajun household has its own bespoke recipe. But the true spirit of Cajun gumbo is using what you have on hand. If you can’t find andouille, grab some kielbasa. Prefer drumsticks or chicken breast? Go for it.
Direction:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Cut the chicken breasts into bite-sized pieces and season with 1 teaspoon each of salt, pepper, dried thyme, and dried oregano.
3. Add the seasoned chicken to the pot and cook until browned, about 5 minutes.
4. Cut the smoked sausage into small pieces and add it to the pot. Cook for an additional 5 minutes.
5. Add the chopped onion, green bell pepper, celery, and minced garlic to the pot. Cook for about 5 minutes, until the vegetables are softened.
6. Pour in the can of diced tomatoes, chicken broth, and 1 cup of water. Stir to combine.
7. Add in the bay leaf and bring the mixture to a boil.
8. Once boiling, reduce the heat to low and let the gumbo simmer for 30 minutes, stirring occasionally.
9. While the gumbo is simmering, cook 2 cups of white rice according to package instructions.
10. After 30 minutes, remove the bay leaf from the gumbo and taste for seasoning. Add more salt and pepper if needed.
11. Serve the gumbo over the cooked white rice, garnishing with fresh parsley if desired.
12. Enjoy your delicious chicken and sausage gumbo!
