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Chicken & Andouille Sausage Gumbo

Published  January 22, 2020 10:11am CST
Good Day Recipes
FOX 4

Chef Bozz Baucum from Shreveport is bringing the taste of Louisiana to North Texas. He shares the recipe for chicken and sausage gumbo while talking about a Mardi Gras Pop-Up Party happening Thursday in Plano.

Cook Time: 2 hours
Serves: 8-10

1 cup flour
1 cup vegetable oil
2 onions, chopped
2 bell pepper, chopped
4 stalks of celery, chopped
1.5 lbs smoked andouille sausage, thick sliced
6 cloves of garlic, chopped
1 lb cut okra
2 lbs chicken thighs, large diced
2 qt chicken stock

  1. Combine oil and flour in heavy bottom pot. Cook on medium-high heat until dark brown. Never stop stirring! 
  2. Once roux is a nice dark brown, add your chopped veggies and cook 5-10 min, until soft. Stir stir stir!
  3. Add andouille sausage and diced chicken. Cook 5 minutes, stirring constantly.
  4. Add okra and chicken stock. Bring to a boil. Turn down to simmer 60-90 min.
  5. Taste and adjust seasonings according to taste – salt / pepper / heat (spice mix)
  6. Finish with plenty of green onion (chopped) and fresh parsley, served over steamed white rice with plenty of French Bread for dipping!