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–+ servings

Chicken & Sausage Gumbo (No Tomatoes) + Microwave Roux

You won't believe how easy it is to make an authentic roux in the microwave. It saves time and calories because you won't need to use as much oil. Because it's our preference, there are no tomatoes in this delectable gumbo.
10 servings
CHICKEN AND SMOKED SAUSAGE GUMBO
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients
 

  • ⅓ cup (60 g) vegetable oil - (I like avocado oil because of the high smoke point.)
  • ¾ cup (90 g) flour
  • 1½ cups (180 g) yellow or white onion, chopped
  • 1 cup (120 g) green bell peppers, chopped
  • 2-3 (120 g) stalks celery, chopped
  • 2-3 garlic cloves, minced
  • 6 cups (1362 g) warm chicken broth - (I boil the bones from a Rotisserie chicken to make broth.)
  • 2 bay leaves
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon white pepper
  • 1 teaspoon seasoning salt
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • 1 tablespoon Worcestershire sauce
  • 2-3 dashes hot pepper sauce - (I like Frank's)
  • 1 10 oz-package (283 g) frozen sliced okra (thawed) - (or 1 -2 cups sliced fresh okra)
  • 2 tablespoons chopped fresh parsley
  • 1 pound (454 g) smoked sausage
  • 1 pound (454 g) diced cooked chicken - (I use a Rotisserie chicken, no skin)

Instructions
 

  • Prepare the Microwave Roux: Stir ¾ cup flour and ⅓ cup vegetable oil together in a microwave-safe bowl (a 2-quart Pyrex batter bowl works well).
    (If the flour seems too dry, add a little more oil, but I never do.)
    Microwave on HIGH for 8–10 minutes, stirring every minute for the first 5 minutes, then every 45 seconds.
    Stir well each time, pressing the mixture against the bowl to ensure even browning. Stop when the roux turns deep brown, like chocolate. (If you see black specks, it's burned—start over.) Set aside.
  • Sauté the Vegetables: Lightly coat a large Dutch oven with vegetable oil.
    Add 1½ cups yellow or white onion, chopped, 1 cup green bell peppers, chopped and 2-3 stalks celery, chopped, and 2-3 garlic cloves, minced.
  • Prepare the Gumbo Base: Stir the roux into the softened vegetables in the Dutch oven.
    Stir 6 cups warm chicken broth and 2 bay leaves, ¼ teaspoon cayenne pepper, ¼ teaspoon freshly ground black pepper, ½ teaspoon white pepper, 1 teaspoon seasoning salt, ¼ teaspoon thyme, ¼ teaspoon oregano, 1 tablespoon Worcestershire sauce, and 2-3 dashes hot pepper sauce into the roux and vegetable mixture and stir until the roux is completely dissolved. Simmer 45-60 minutes, stirring occasionally.
  • Add the Okra & Parsley: Add 1 10 oz-package frozen sliced okra (thawed) and 2 tablespoons chopped fresh parsley.
    Cook another 10-15 minutes.
  • Prepare the Sausage (Optional, But Recommended) While the gumbo simmers, dice 1 pound smoked sausage into bite-size pieces.
    Brown in a skillet to remove excess grease, then drain.
  • Finish & Serve: 5 minutes before serving, add the sausage and 1 pound diced cooked chicken to the pot.
    Heat through, then remove bay leaves.
    Taste and adjust seasonings as needed.
  • On the Side: Spoon cooked long-grain rice into bowls and ladle gumbo over the top.
    Garnish with green onions and/or extra parsley.
    Serve with saltines or toasted French bread.

Notes

Make-Ahead Tip: This gumbo tastes even better the next day! Let it chill for a few hours (or overnight), then reheat for even richer flavor.

Nutritional Information

Serving: 1 | Calories: 327kcal | Carbohydrates: 11g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1186mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 2mg