Chicken and Sausage Gumbo for Two
By Christie MorrisonPublished on February 6, 2014
Time
1½ hours
Yield
Serves 2
Ingredients
2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmedSalt and pepper 2 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 small onion, chopped fine½ cup finely chopped green bell pepper ¼ cup minced celery 1 tablespoon tomato paste 2 garlic cloves, mincedPinch cayenne pepper 1 ¾ cups chicken broth 1 bay leaf 4 ounces andouille sausage, halved lengthwise and sliced thin1 tomato, cored, seeded, and chopped¾ cup frozen sliced okra
Before You Begin
Serve gumbo over rice. Because microwave wattages vary, you may need to microwave the roux longer (or shorter) in step 1 to achieve a dark brown color.
Instructions
- Season chicken with salt and pepper; set aside. Toast flour in medium saucepan over medium heat, stirring constantly, until lightly browned, about 5 minutes. Transfer flour to bowl and whisk in oil. Microwave, covered, until roux is dark brown, about 2 minutes, stirring halfway through microwaving.
- Transfer brown roux to now-empty pan. Stir in onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 5 minutes. Stir in tomato paste, garlic, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in broth, scraping up any browned bits. Add chicken and bay leaf to pan and bring to boil. Reduce heat to medium-low and simmer, covered, until chicken is tender, 20 to 25 minutes, stirring occasionally to prevent scorching.
- Transfer chicken to plate and remove pan from heat. Skim fat from surface of gumbo with large spoon. When chicken is cool enough to handle, cut or shred into bite-size pieces and return to pan; discard bones.
- Stir sausage, tomato, and okra into gumbo. Bring to simmer over medium heat and cook until heated through, about 7 minutes. Discard bay leaf, season with salt and pepper to taste, and serve. (Gumbo can be refrigerated for up to 3 days.)
Time
1½ hoursYield
Serves 2Ingredients
2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
Salt and pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 small onion, chopped fine
½ cup finely chopped green bell pepper
¼ cup minced celery
1 tablespoon tomato paste
2 garlic cloves, minced
Pinch cayenne pepper
1 ¾ cups chicken broth
1 bay leaf
4 ounces andouille sausage, halved lengthwise and sliced thin
1 tomato, cored, seeded, and chopped
¾ cup frozen sliced okra
Test Kitchen Techniques
Ingredients
2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
Salt and pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 small onion, chopped fine
½ cup finely chopped green bell pepper
¼ cup minced celery
1 tablespoon tomato paste
2 garlic cloves, minced
Pinch cayenne pepper
1 ¾ cups chicken broth
1 bay leaf
4 ounces andouille sausage, halved lengthwise and sliced thin
1 tomato, cored, seeded, and chopped
¾ cup frozen sliced okra
Test Kitchen Techniques
Ingredients
2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
Salt and pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 small onion, chopped fine
½ cup finely chopped green bell pepper
¼ cup minced celery
1 tablespoon tomato paste
2 garlic cloves, minced
Pinch cayenne pepper
1 ¾ cups chicken broth
1 bay leaf
4 ounces andouille sausage, halved lengthwise and sliced thin
1 tomato, cored, seeded, and chopped
¾ cup frozen sliced okra
Test Kitchen Techniques
Why This Recipe Works
A big pot of gumbo can feed a hungry crowd, but it requires time: Cooking the dark flour-and-fat roux that thickens the stew can take up to an hour. For our gumbo for two, we found a roux shortcut that doesn’t sacrifice authentic flavor. After dry-toasting the flour in a pan, we add the oil and microwave the mixture until it’s deeply colored and fragrant—only about 2 minutes. Along with the holy trinity (onion, celery, and bell pepper), skinless chicken thighs, andouille sausage, okra, garlic, and tomatoes round out this satisfying Southern stew.
Before You Begin
Serve gumbo over rice. Because microwave wattages vary, you may need to microwave the roux longer (or shorter) in step 1 to achieve a dark brown color.
Instructions
- Season chicken with salt and pepper; set aside. Toast flour in medium saucepan over medium heat, stirring constantly, until lightly browned, about 5 minutes. Transfer flour to bowl and whisk in oil. Microwave, covered, until roux is dark brown, about 2 minutes, stirring halfway through microwaving.
- Transfer brown roux to now-empty pan. Stir in onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 5 minutes. Stir in tomato paste, garlic, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in broth, scraping up any browned bits. Add chicken and bay leaf to pan and bring to boil. Reduce heat to medium-low and simmer, covered, until chicken is tender, 20 to 25 minutes, stirring occasionally to prevent scorching.
- Transfer chicken to plate and remove pan from heat. Skim fat from surface of gumbo with large spoon. When chicken is cool enough to handle, cut or shred into bite-size pieces and return to pan; discard bones.
- Stir sausage, tomato, and okra into gumbo. Bring to simmer over medium heat and cook until heated through, about 7 minutes. Discard bay leaf, season with salt and pepper to taste, and serve. (Gumbo can be refrigerated for up to 3 days.)
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