Chicken and Sausage Gumbo

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February 14, 2018

Chicken and Sausage Gumbo


1 1/2 lb boneless, skinless chicken thighs

8 oz. smoked sausage, cut into ½” thick slices

1/4 cup + 2 tablespoons Dale’s Reduced Sodium Blend

2/3 cup + 1 tablespoons vegetable oil

3/4 cup all-purpose flour

1 medium yellow onion, diced (about 2 cups)

1 green bell pepper, seeded and diced (about

1 cup diced celery

6 cups low sodium chicken stock

1/2 tsp black pepper

1 tsp cayenne

1 tsp dried thyme

1 bay leaf

1 lb smoked sausage, sliced into ½” rounds

2 cups okra, cut into 1/2” thick rounds

1/4 cups sliced green onions (white & green parts)

2 tbsp finely chopped parsley

1/4 cup filé powder, optional

2 tbsp cooked white rice, hot

1/4 cup Louisiana hot sauce

8-10 cups cooked white rice, hot

Louisiana hot sauce


Place chicken thighs in a large plastic container or gallon sized zip top plastic bag.

Add ¼ cup Dale’s Low-Sodium Seasoning.

Marinate 1 hour.

Discard seasoning and place chicken on a paper towel lined plate. Pat to dry.

Heat a large dutch oven or heavy-bottomed pot over medium heat.

Add 1 tablespoons oil.

Add the sausage in a single layer and cook, stirring occasionally, until the fat renders and the

sausage starts to brown, about 5 minutes.

Reserve sausage on a plate and set aside.

Return the dutch oven to medium heat.

Place the chicken in a single layer and cook, 8 minutes total, turning pieces once when they no longer stick to the bottom of the pan.

Remove to a plate and let rest until cool enough to handle.

Dice into 1” pieces.

Return the dutch oven to medium-low heat.

Add the 2/3 cup of vegetable oil, then flour while stirring constantly.

Reduce heat to medium-low and cook, stirring frequently, until the roux is medium- brown/caramel color, about 18-20 minutes.

Add onions, peppers, and celery to the roux.

Cook until slightly softened, about 6 minutes, stirring frequently.