Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

AuthorDale's Sauces, Inc.

Chicken and Sausage Gumbo

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Yields1 Serving

 1.50 lbs boneless, skinless chicken thighs
 8 smoked sausage, cut into ½” thick slices
 0.25 cup + 2 tablespoons Dale’s Reduced Sodium Blend
 0.67 cup + 1 tablespoons vegetable oil
 0.75 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 low sodium chicken stock
 0.50 tsp black pepper
 1 tsp cayenne
 1 tsp dried thyme
 1 bay leaf
 1 lb smoked sausage, sliced into ½” rounds
 2 okra, cut into 1/2” thick rounds
 0.25 sliced green onions (white & green parts)
 2 tbsp finely chopped parsley
 0.25 cup filé powder, optional
 2 tbsp cooked white rice, hot
 0.25 cup Louisiana hot sauce
 810 cooked white rice, hot
 Louisiana hot sauce

1

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

2

Add ¼ cup Dale’s Low-Sodium Seasoning.

3

Marinate 1 hour.

4

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

6

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

7

Add 1 tablespoons oil.

8

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

9

sausage starts to brown, about 5 minutes.

10

Reserve sausage on a plate and set aside.

11

Return the dutch oven to medium heat.

12

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.

13

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

14

Dice into 1” pieces.

16

Return the dutch oven to medium-low heat.

17

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

18

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

19

Add onions, peppers, and celery to the roux.

20

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

Ingredients

 1.50 lbs boneless, skinless chicken thighs
 8 smoked sausage, cut into ½” thick slices
 0.25 cup + 2 tablespoons Dale’s Reduced Sodium Blend
 0.67 cup + 1 tablespoons vegetable oil
 0.75 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 low sodium chicken stock
 0.50 tsp black pepper
 1 tsp cayenne
 1 tsp dried thyme
 1 bay leaf
 1 lb smoked sausage, sliced into ½” rounds
 2 okra, cut into 1/2” thick rounds
 0.25 sliced green onions (white & green parts)
 2 tbsp finely chopped parsley
 0.25 cup filé powder, optional
 2 tbsp cooked white rice, hot
 0.25 cup Louisiana hot sauce
 810 cooked white rice, hot
 Louisiana hot sauce

Directions

1

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

2

Add ¼ cup Dale’s Low-Sodium Seasoning.

3

Marinate 1 hour.

4

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

6

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

7

Add 1 tablespoons oil.

8

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

9

sausage starts to brown, about 5 minutes.

10

Reserve sausage on a plate and set aside.

11

Return the dutch oven to medium heat.

12

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.

13

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

14

Dice into 1” pieces.

16

Return the dutch oven to medium-low heat.

17

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

18

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

19

Add onions, peppers, and celery to the roux.

20

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

Chicken and Sausage Gumbo