Kardea Brown’s Chicken and Sausage Gumbo | Delicious Miss Brown | Food Network

Kardea says it does not get any more NOLA than her go-to chicken and sausage gumbo recipe! Stewed low and slow for a couple of hours, the deep rich flavor that develops is what comfort food is all about.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Chicken and Sausage Gumbo
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 4 hr 25 min
Active: 1 hr 15 min
Yield: 6 to 8 servings

Ingredients

2 tablespoons plus 1/2 cup canola oil
1 pound boneless chicken breast and thigh meat
Kosher salt and freshly ground black pepper
1 pound andouille, cut crosswise into 1/2-inch slices
1/2 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped red bell pepper
2 to 3 tablespoons roasted chicken base, preferably Better Than Bouillon Roasted Chicken
2 tablespoons minced garlic
1 tablespoon gumbo file powder
Pinch Cajun seasoning
2 bay leaves
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped scallions
Cooked long-grain white rice, for serving

Directions

To a large Dutch oven, add 2 tablespoons of the oil and heat over medium-high heat. Sprinkle the chicken with salt and pepper, then sear until golden brown, 4 to 5 minutes per side. Remove the chicken from the pan and add the andouille, cooking until golden brown. Remove from the Dutch oven and set aside.

Combine the remaining 1/2 cup oil and the flour in the Dutch oven over medium heat. Cook, stirring constantly, to make a deep, dark brown roux, 20 to 25 minutes. Add the onions, celery and bell peppers, then add some salt and cook, stirring, until transparent, 4 to 5 minutes. Add the chicken base, garlic, gumbo file, Cajun seasoning, bay leaves, salt and pepper. Stir for another 2 to 3 minutes. Add 8 cups water to the pot. Using a large whisk, whisk until the roux mixture and water are well combined. Bring to a boil, then reduce the heat to medium-low. Cook, uncovered and stirring occasionally, for 1 hour. (Add more water as needed.)

Turn the heat down to medium and add the chicken and andouille. Cover the pot and simmer for 2 hours. Remove from the heat. Stir in the parsley and scallions and remove the bay leaves. Top with additional parsley and scallions. Serve with the rice.

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Kardea Brown’s Chicken and Sausage Gumbo | Delicious Miss Brown | Food Network

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