The recipe is loosely based off “Chicken and sausage gumbo” recipe in William’s Sonoma One Pot cookbook. The meat and broth proportions are the same, but I altered the roux and added spices. I wasn’t going to make soup and only add salt and pepper for spices.
I probably should have made this soup a couple of months ago when okra was in season, but I really wasn’t feeling in the mood for gumbo until temperatures dropped below 80F. I’m always in the mood for chicken, oh wait, I’m not. I actually hate chicken, unless it is in soup.
My roux wasn’t cooked long enough, but other than that, the soup tasted amazing. Don’t expect authentic gumbo as I have no idea what real gumbo should taste like… Maybe I should call this sausage, chicken, and okra spicy soup.
Chicken Gumbo
serves: 4-6
- 1 lb boneless chicken breast
- 12 oz precooked andouille sausage, thinly sliced
- 4 tablespoons canola oil
- 4 tablespoons flour
- 4 stalks celery, sliced
- 1 yellow onion, thinly sliced
- 1 bell pepper (red or green), diced
- 1 jalapeno, seeds romoved, minced
- 3 cloves garlic, minced
- chicken broth, 6 cups
- 2 cups okra
- Spice mix (cayenne, paprika, garlic powder, oregano, thyme)
- Rice
In a medium sauce pan, heat chicken broth.
In a second sauce pan (large), add 1 tsp oil and heat through. Add chicken and sausage to oil, seasoning with salt and pepper, and cook until browned. Remove meat to plate and set aside. Add remaining oil to sauce pan and heat. Whisk in flour. Cook roux over medium heat until browned. Add onion, celery, bell pepper. Cook about 5 minutes. Add garlic and jalapeno and cook about two more minutes.
Stir in broth and return meat to the pot. Add spice mix. bring to a boil over high heat. Reduce heat to low and simmer about 40 minutes. (It is better to simmer longer, but I hate waiting…)
Add okra and bring to a boil over high heat. Reduce heat to low again, and simmer about 10 minutes. Adjust seasoning and serve over rice.
