Taste the Air-Chilled Difference®

Bayou Chicken & Sausage Gumbo

by , Soupbox, Inc., Chicago, Illinois

Bayou Chicken & Sausage Gumbo

Serves 8

This is our version of a New Orleans tradition—a one-pot dish with chicken and andouille sausage that’s kicked up with garlic, cayenne pepper, and finished with a touch of filé powder.

Combine the paprika, seasoned salt, and white pepper and sprinkle liberally over the chicken breasts and thighs. Warm the oil in a large stockpot over medium-high heat. Brown the chicken in the hot oil, about 4 minutes per side. Remove and set aside. Lower heat to medium-low and add the flour to the pot. Cook the roux, stirring constantly with a wooden spatula to avoid burning, for 15 to 20 minutes until a light caramel color is achieved. Add the onion, green pepper and celery and cook until translucent, about 10 minutes. Add the Smart Chicken sausage, garlic, thyme, and salt and cook for two minutes, stirring constantly. Add the reserved chicken pieces along with the chicken stock and bring the gumbo to a boil. When a boil is reached, turn heat to medium-low and simmer the gumbo for one hour.

After an hour, remove the chicken and pull the meat from the bones. Add the rice directly to the pot and simmer until the rice is tender, about 20 to 25 minutes. Stir in the pulled chicken, okra, and cayenne pepper to taste and cook for another 15 minutes to allow the flavors to develop. Remove from the heat and stir in the filé powder.

Serve in deep bowls; garnish with scallions.

*Filé powder, also called gumbo filé, is a spicy herb derived from sassafras leaves. It can be purchased at most grocery stores, specialty food markets, spice retailers, or online.