Chicken and sausage gumbo recipe for eight
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This hearty Louisiana stew serves eight. It includes rice for serving and develops flavor through a dark roux.
Ingredients
Boneless skinless chicken thighs
2 lb
Andouille sausage
1 lb
Long-grain white rice
3 cups
Vegetable oil
3/4 cup
All-purpose flour
3/4 cup
Yellow onions
2
Green bell peppers
2
Celery stalks
4
Garlic cloves
6
Frozen sliced okra
12 oz
Chicken broth
8 cups
Bay leaves
2
Cajun seasoning
2 tbsp
Worcestershire sauce
1 tbsp
Fresh parsley
1/2 cup
Scallions
4
Kosher salt
1 tsp
How to make it
- Cook rice and keep warm. 2. Brown chicken and sausage; set aside. 3. Whisk flour into oil and cook, stirring constantly, until dark brown. 4. Add onion, pepper, celery, garlic, and okra; cook until softened. 5. Gradually add broth, then return chicken and sausage. 6. Add bay leaves, Cajun seasoning, Worcestershire, and salt; simmer 45 minutes. 7. Serve over rice with parsley and scallions.
Who this list is for
Chicken and sausage gumbo is for serving eight a hearty Louisiana-style stew with rice, andouille, chicken, vegetables, okra, and a dark roux. The rice is included for serving, so it is a complete main meal.
How to use this list
Check for vegetable oil, all-purpose flour, chicken broth, bay leaves, Cajun seasoning, Worcestershire sauce, and kosher salt. Buy chicken thighs, andouille sausage, long-grain white rice, onions, green bell peppers, celery, garlic, frozen sliced okra, parsley, and scallions. Keep chicken and sausage cold until cooking time.
Common mistakes
Do not rush past the flour and oil quantities; they make the roux that gives this gumbo its base. Buy andouille sausage rather than a generic sausage if you want the listed flavor. Frozen sliced okra is specifically called for, and the rice is for serving, not for thickening the pot.
What is on this list
Two pounds of chicken thighs, 1 pound of andouille, and 3 cups of long-grain white rice provide the main substance. Vegetable oil and flour make the roux, while onions, bell peppers, celery, garlic, okra, broth, bay leaves, Cajun seasoning, Worcestershire, parsley, scallions, and salt build the stew. Cross off what you already have.
Before you go
Confirm that your pot comfortably holds 8 cups of broth plus the chicken, sausage, vegetables, and rice on the side. Buy the parsley and scallions fresh, and set aside enough time for the roux.
FAQ
Who is "Chicken and sausage gumbo recipe for eight" for?
Chicken and sausage gumbo is for serving eight a hearty Louisiana-style stew with rice, andouille, chicken, vegetables, okra, and a dark roux. The rice is included for serving, so it is a complete main meal.
How should I use "Chicken and sausage gumbo recipe for eight"?
Check for vegetable oil, all-purpose flour, chicken broth, bay leaves, Cajun seasoning, Worcestershire sauce, and kosher salt. Buy chicken thighs, andouille sausage, long-grain white rice, onions, green bell peppers, celery, garlic, frozen sliced okra, parsley, and scallions. Keep chicken and sausage cold until cooking time.
What should I skip or avoid with "Chicken and sausage gumbo recipe for eight"?
Do not rush past the flour and oil quantities; they make the roux that gives this gumbo its base. Buy andouille sausage rather than a generic sausage if you want the listed flavor. Frozen sliced okra is specifically called for, and the rice is for serving, not for thickening the pot.
What is on the "Chicken and sausage gumbo recipe for eight" list?
Two pounds of chicken thighs, 1 pound of andouille, and 3 cups of long-grain white rice provide the main substance. Vegetable oil and flour make the roux, while onions, bell peppers, celery, garlic, okra, broth, bay leaves, Cajun seasoning, Worcestershire, parsley, scallions, and salt build the stew. Cross off what you already have.
What should I do before I go?
Confirm that your pot comfortably holds 8 cups of broth plus the chicken, sausage, vegetables, and rice on the side. Buy the parsley and scallions fresh, and set aside enough time for the roux.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.