Earlier this week I made a delicious Chicken and Sausage Gumbo. The best part about it? It was relatively quick and super easy to make. All of the ingredients are pre-cooked (chicken and sausage) and the only real prep work involved is cutting the vegetables. Most importantly, this take on a classic southern dish is loaded with flavor between the garlic, onion and cayenne pepper.
1/4 cup olive oil
1 12oz bag of cut, frozen okra
salt & pepper
1/2 finely diced onion
1 cup finely diced celery
1 finely diced green bell pepper
1 tsp cayenne pepper
2 cloves garlic, minced
2 tbsp tomato paste
3-4 cups chicken broth (I prefer low sodium)
1 tbsp cornstarch
2 cups pre-cooked, shredded chicken
3 fully cooked andouille chicken sausages, sliced
1 cup wild rice
- Preheat oven to 425 degrees. Spread okra on a baking sheet, drizzle 1 tbsp olive oil and season with salt and pepper. Roast in the over until golden brown (about 25 minutes).
- Heat 1/4 cup olive oil over medium-heat. Add diced onion, celery and bell pepper. Season with salt and pepper. Saute for about 5 minutes.
- Add garlic, cayenne and tomato paste. Saute for another 2 minutes.
- In a separate bowl, combine 1 cup of broth with 1 tablespoon of cornstarch. Whisk until dissolved. Pour into the pot and stir constantly. Add the remaining chicken broth. I prefer my gumbo to have more “stuff” and less broth, but you can add broth to your preference. I recommend somewhere between 3-4 cups.
- Add the shredded chicken, andouille sausage and okra. Cover with lid and let cook for about 3-5 minutes until warm. Taste and add more salt & pepper or cayenne pepper to preference.
- Top with a scoop of wild rice.