Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb andouille chicken sausage, sliced
- 1 tbsp olive oil
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and chicken sausage and cook until browned on all sides. Remove chicken and sausage from pot and set aside.
- Step 2: Add onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes.
- Step 3: Stir in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Step 4: Return the chicken and sausage to the pot.
- Step 5: Simmer for another 10 minutes, or until chicken is cooked through. Serve hot over rice.
Notes
- Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
- Reheat gumbo gently on the stovetop over medium heat, adding a splash of broth if needed to loosen it up.
- Ladle your irresistible gumbo over fluffy white rice and garnish with a sprinkle of fresh parsley for a vibrant presentation.
- For a deeper, richer flavor, brown the chicken and sausage in batches to avoid overcrowding the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American