Chicken and Sausage Gumbo Oamc Directions Included
Dive into the hearty flavors of the South with this irresistible Chicken and Sausage Gumbo, complete with OAMC (Once-A-Month Cooking) directions for effortless meal prep. This classic Louisiana dish combines tender, shredded chicken thighs and smoky andouille sausage with the "holy trinity" of onion, bell pepper, and celery, all simmered in a rich, caramel-hued roux. Infused with bold spices like cayenne, thyme, and paprika, and thickened with okra, this gumbo is brimming with depth and authentic Creole flavor. Perfect for make-ahead meals, the recipe includes easy freezing instructions so you can enjoy a comforting, flavor-packed bowl of gumbo anytime. Serve it over fluffy white rice for a soul-warming dish that’s as satisfying as it is delicious.
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Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 pound andouille sausage
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large onion
- 1 large green bell pepper
- 3 medium celery stalks
- 4 large garlic cloves
- 6 cups chicken stock
- 14.5 ounces diced tomatoes (canned)
- 2 cups okra (fresh or frozen, sliced)
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 6 cups cooked white rice
Directions
Step 1
Begin by preparing your ingredients: finely dice the onion, green bell pepper, and celery, and mince the garlic cloves. Slice the andouille sausage into thin rounds and set aside.
Step 2
In a large Dutch oven or heavy-bottomed pot, heat 1/4 cup of the vegetable oil over medium heat. Add the chicken thighs and lightly brown for 3–4 minutes per side. Remove the chicken from the pot and set aside to cool slightly.
Step 3
In the same pot, add the remaining 1/4 cup of vegetable oil and whisk in the all-purpose flour. Cook over medium heat, stirring constantly, to create a roux. Continue stirring until the roux turns a deep caramel color, about 10–15 minutes.
Step 4
Add the diced onion, green bell pepper, and celery to the roux. Stir and cook for 5 minutes, until the vegetables are softened. Add the minced garlic and cook for another 2 minutes.
Step 5
Slowly pour in the chicken stock, stirring continually to incorporate the roux. Add the diced tomatoes (with their juice), sliced sausage, sliced okra, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper.
Step 6
Shred the browned chicken thighs into bite-sized pieces and add them back to the pot. Bring the gumbo to a boil, then reduce the heat to low and simmer uncovered for 1.5 hours, stirring occasionally.
Step 7
Once the gumbo has thickened slightly and the flavors have melded, remove from heat. Discard the bay leaves.
Step 8
If you are preparing this meal for freezing: allow the gumbo to cool completely. Portion into freezer-safe containers, leaving space at the top for expansion. Freeze for up to 3 months.
Step 9
To serve, warm the gumbo on the stove over medium heat until hot. Serve with cooked white rice and enjoy!
Nutrition Facts
| Serving size | (5648.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6315.9 |
| Total Fat 345.4g | 0% |
| Saturated Fat 84.8g | 0% |
| Polyunsaturated Fat 68.1g | |
| Cholesterol 1378.5mg | 0% |
| Sodium 13435.7mg | 0% |
| Total Carbohydrate 428.2g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 40.4g | |
| Protein 379.5g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 923.5mg | 0% |
| Iron 44.3mg | 0% |
| Potassium 5944.0mg | 0% |
Source of Calories