In honor of Mardi Gras today, we’re featuring one of New Orleans’ signature dishes- gumbo! This spicy and hearty stew originated in southern Louisiana as early as the 1700’s. Since then, the South as well as the rest of the country has been enjoying this traditional dish much to our content. Mardi Gras is the perfect occasion to break out the Dutch oven and create a gumbo of your own.
While a traditional gumbo can stay stewing for hours to enhance those creole flavors, this quick and easy recipe can be made in under an hour, which leaves you with enough time to get back to your Mardi Gras festivities. Be sure to finish the meal with a slice of another Fat Tuesday favorite- King Cake.
Easy Sausage and Chicken Gumbo Recipe
Adapted from Food.com
1/2Â lbÂ andouille sausage or chorizo, cut into 1/2 inch thick slices
1 -3Â tablespoonÂ vegetable oil
5Â tablespoonsÂ all-purpose flour
1Â cupÂ coarsely choppedÂ onion
1Â can cut okra
2Â garlic clovesÂ , pressed
1Â mediumÂ green bell pepperÂ , chopped
2Â cupsÂ chicken broth
1Â (28 ounce)Â canÂ diced tomatoes
1 -2Â teaspoonÂ creole seasoning
4Â cupsÂ chopped cooked chicken
hotÂ cooked rice
- Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
- Remove sausage with a slotted spoon. Drain on paper towels.
- Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
- Add onion, garlic, okra, and bell pepper; cook 5 minutes, stirring often.
- Stir in broth, tomatoes, and creole seasoning. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
- Add sausage and chicken; simmer, covered, 5 minutes.
- Serve over rice.
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