Hearty Chicken and Sausage Gumbo

Ingredients

• 1 lb boneless skinless chicken thighs
• 12 oz andouille sausage
• 1 lb large shrimp
• 1/2 cup all-purpose flour
• 1/2 cup neutral oil
• 2 cups okra
• 1 onion
• 1 bell pepper
• 3 celery stalks
• 4 garlic cloves
• 14 oz diced tomatoes
• 6 cups chicken broth
• 2 tbsp Cajun seasoning
• 2 bay leaves
• 4 cups cooked rice
• 3 scallions

How to cook it

1. Make a roux by whisking the flour and oil in a heavy pot over medium heat until it turns a deep peanut-butter brown, about 20 minutes.
2. Add the onion, bell pepper, celery, and garlic and cook until softened, about 6 minutes.
3. Stir in the Cajun seasoning, then whisk in the broth and diced tomatoes and add the bay leaves.
4. Add the sliced sausage and chicken thighs and simmer until the chicken is tender, about 30 minutes.
5. Add the okra and simmer 15 minutes, then stir in the shrimp and cook until pink, about 5 minutes.
6. Serve the gumbo over cooked rice, topped with sliced scallions.

What it brings to the plate

Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.

Calorie band

Hearty

Protein

High

Protein quality

Complete

Food groups it covers

Meat or fish, Grains, and Vegetables

How this was set

Hand audited

When to cook it

Hearty Chicken and Sausage Gumbo takes about 90 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.