Ingredients:
For the Gumbo:
2 chicken breasts, diced
1 lb sausage (andouille or smoked), sliced
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups chicken broth
2 tbsp Cajun seasoning
1 tbsp thyme
1/2 tsp cayenne pepper (optional for extra heat)
2 tbsp olive oil
1/4 cup flour (for roux)
1/4 cup butter
Salt and pepper to taste
Cooked rice, for serving
Directions:
In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, then remove and set aside.
Add diced chicken to the pot and cook until browned. Remove and set aside.
For the roux: In the same pot, melt butter and stir in flour. Cook, stirring constantly, until the mixture becomes golden brown.
Add onion, bell pepper, celery, and garlic to the pot and cook until softened.
Stir in diced tomatoes, chicken broth, Cajun seasoning, thyme, cayenne, and salt and pepper. Bring to a boil.
Return the sausage and chicken to the pot, reduce heat to low, and simmer for 30 minutes.
Serve gumbo over cooked rice.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 400 kcal per serving | Servings: 4
