Smarty Pants Chicken Sausage Okra Gumbo Rice
Dive into the bold, Southern-inspired flavors of Smarty Pants Chicken Sausage Okra Gumbo Rice, a hearty dish brimming with vibrant spices and comforting textures. This one-pot wonder combines tender boneless chicken thighs, smoky andouille sausage, and fresh sliced okra in a rich, flavorful roux-based gumbo infused with Cajun seasoning, dried thyme, and aromatic vegetables like onion, bell pepper, and celery. Simmered to perfection and served over fluffy long-grain white rice, this soul-soothing meal is topped with fresh parsley and green onions for a pop of color and freshness. Perfect for family dinners or gatherings, this gumbo highlights classic Louisiana-style cooking and is sure to become a favorite. With its balance of spice and savory depth, this recipe is your ticket to making a satisfying, crowd-pleasing bowl of comfort food.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 12 oz andouille sausage
- 2 cups fresh okra, sliced
- 1 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 can canned diced tomatoes, drained
- 1 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 1.5 cups long-grain white rice
- 3 cups water
- 2 tbsp fresh parsley, chopped
- 2 green onions, sliced
- to taste salt
- to taste black pepper
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil.
Slice the andouille sausage into half-moons. Sear the sausage in the pot until browned, about 3-4 minutes. Remove the sausage from the pot and set aside.
Season the chicken thighs with a pinch of salt and black pepper. Brown the chicken thighs in the same pot, about 4-5 minutes per side. Remove them and set aside with the sausage.
Lower the heat and sprinkle the flour into the pot. Stir constantly to make a roux, cooking until it turns a medium brown, about 5-7 minutes.
Add the diced onion, bell pepper, and celery to the roux. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Gradually pour in the chicken broth, stirring constantly to ensure there are no lumps. Add the drained diced tomatoes, Cajun seasoning, dried thyme, and bay leaf.
Return the sausage and chicken to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 25-30 minutes, stirring occasionally.
While the gumbo simmers, prepare the rice. In a medium pan, bring 3 cups of water to a boil. Add the rice, reduce the heat to low, cover, and cook for 18-20 minutes until the rice is tender and fluffy.
Add the sliced okra to the gumbo during the last 10 minutes of cooking. Stir well to incorporate.
Taste the gumbo and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
To serve, spoon a generous helping of rice into a bowl and ladle the gumbo over the top.
Garnish with chopped parsley and green onions for a burst of freshness. Enjoy!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
