A seasonal favorite, create a taste of New Orleans with a classic chicken and sausage gumbo that’s perfect for parties and tailgating weekends. This recipe calls for andouille sausage and versatile rotisserie chicken. But if you can’t find andouille sausage, any smoked sausage or kielbasa will do. Here, we added a trio of ingredients typical of Cajun cuisine—bell peppers, celery, and onions—that when blended together form a flavorful and spicy backdrop to this signature Louisiana dish. Perhaps the most delicious and simplest of gumbo combinations, it’s a full-bodied stew with a seasoned roux-based sauce. There’s no mystery to making a roux; you just have to take it to the point of almost burning before it’s just right. This simple and rustic gumbo is also a great make-ahead dish. Just warm it up and eat as is, or ladle it over plain white rice for a delicious meal that’s quite easy to put together.
How to Make It
Step 1
Melt 1 tablespoon butter in a Dutch oven over medium. Cook sausage 6 minutes or until browned; remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. Add remaining butter to Dutch oven. Gradually whisk in flour; cook, whisking constantly, until flour is a milk chocolate color (about 25 minutes).
Step 2
Stir in green bell pepper and next 5 ingredients; cook, stirring constantly, 15 minutes or until vegetables are tender. Gradually add broth, stirring until combined. Add tomatoes, oregano, thyme, and bay leaves. Bring to a light boil; reduce heat to low, and simmer, stirring occasionally, 30 minutes or until slightly thickened.
Step 3
Return sausage to pan; simmer, stirring occasionally, 15 minutes. Stir in chicken. Remove and discard bay leaves before serving.
