Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3/4 cup vegetable oil (plus an extra 1 Tbsp, divided) ($0.54)
• 13.5 oz. andouille sausage (cut in 1/2 inch rounds, $3.47)
• 1 lb. chicken thighs (boneless, skinless, cubed 1-inch, $3.62)
• 2 Tbsp Creole or Cajun seasoning (divided, $0.49)
• 1 cup all-purpose flour ($0.18)
• 1 onion (diced, 12¼ oz, about 2 cups) ($0.48)
• 1 green pepper (diced, 8 oz, about 1.5 cups) ($0.86)
• 3 ribs celery (sliced, 7¾ oz, about 1.5 cups) ($0.55)
• 2 garlic cloves (minced, 1 Tbsp) ($0.08)
• 12 oz. frozen okra ($2.09)
• 1 tsp dried thyme ($0.10)
• 3 bay leaves ($0.30)
• 1/4 tsp salt ($0.01)
• 1/4 tsp black pepper (freshly cracked, $0.04)
• 6 cups chicken broth ($0.78)
• 2 Tbsp hot sauce ($0.23)
• 1/4 bunch fresh parsley (chopped, $0.27)
• 2 green onions (sliced, $0.20)
• 2 cups rice (uncooked, $0.77)
• 4 cups water ($0.00)

Method

1. Heat 1 Tbsp of the vegetable oil in a large deep skillet over medium heat, brown the andouille rounds for about 5 minutes per side, then lift them out and set them aside.
2. Toss the cubed chicken thighs with 1 Tbsp of the Creole seasoning and sear them in the same pan for 5 minutes, flip and give them 5 minutes more, then set them aside with the sausage under foil.
3. Lower the heat to medium-low, pour in the remaining 3/4 cup oil and whisk in the flour, then stir the roux constantly for about 2 hours while it deepens through blonde and brown to a dark brown.
4. Turn the heat back to medium, stir the diced onion, green pepper and celery into the roux and cook for about 5 minutes until they soften.
5. Return the chicken, sausage and their drippings to the pot, then add the garlic, the frozen okra, the remaining Cajun seasoning, the thyme, the bay leaves, the salt and the black pepper.
6. Pour in the chicken broth, bring the gumbo to a boil, then reduce to low and simmer for about 30 minutes, stirring occasionally, until it thickens.
7. In the last 5 minutes stir in the hot sauce, most of the parsley and most of the green onions, keeping a little of each back for the top.
8. Cook the rice in the water following its package directions, fluff it with a fork and serve the gumbo spooned over it under the reserved parsley and green onions.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).