Chicken and Sausage Gumbo with Creole Potato Salad

A dark, rich gumbo with tender chicken and smoky Andouille sausage, slowly simmered to perfection. Paired with a creamy, tangy Creole potato salad instead of rice, offering a unique textural contrast.

• Prep: 50 min
• Cook: 2 hr 30 min
• Total: 3 hr 20 min
• Servings: 2
• Cuisine: Creole
• Difficulty: Hard

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• spicy
• rich
• classic
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 4 ounce Andouille sausage (low-sodium, thinly sliced)
• 1 chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 0.25 cup unsalted butter
• 0.25 cup all-purpose flour
• 1 yellow onion (medium, diced)
• 1 celery stalk (diced)
• 1 green bell pepper (diced)
• 2 clove garlic (minced)
• 4 cup chicken broth (low-sodium)
• 1 teaspoon Creole seasoning (low-sodium)
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 0.5 cup fresh okra (sliced (frozen is acceptable))
• 2 tablespoon fresh parsley (chopped)
• 1 pound red potatoes (small)
• 0.25 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 0.25 cup red onion (finely diced)
• 1 celery rib (finely diced)
• 1 tablespoon fresh dill (chopped)
• 0.25 teaspoon black pepper

Instructions

1. For the Gumbo: Heat olive oil in a large Dutch oven over medium-high heat. Add low-sodium Andouille sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside.
2. Add chicken thigh pieces to the same Dutch oven and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside with the sausage.
3. Reduce heat to medium. Add unsalted butter to the pot. Once melted, gradually whisk in all-purpose flour, stirring constantly, to create a very dark brown roux (the color of milk chocolate), about 20-30 minutes. This takes patience.
4. Once the roux is dark, add diced yellow onion, celery stalk, and green bell pepper. Cook, stirring constantly, for 8-10 minutes until vegetables have softened.
5. Stir in minced garlic, low-sodium Creole seasoning, dried thyme, and cayenne pepper. Cook for 1 minute until fragrant.
6. Gradually whisk in low-sodium chicken broth, ensuring no lumps. Bring to a simmer. Add the cooked sausage and chicken back to the pot. Add fresh okra. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 1.5 hours, stirring occasionally.
7. For the Creole Potato Salad: While the gumbo simmers, place small red potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat and simmer until fork-tender, about 15-20 minutes.
8. Drain potatoes and let cool slightly, then dice them into 1-inch pieces. In a large bowl, whisk together light mayonnaise, Dijon mustard, and apple cider vinegar.
9. Add the diced potatoes to the dressing, along with finely diced red onion, finely diced celery rib, chopped fresh dill, and black pepper. Stir gently to combine. Refrigerate until ready to serve.
10. Before serving, stir fresh parsley into the gumbo. Ladle hot gumbo into bowls and serve with a scoop of cold Creole potato salad.

Notes

Achieving a dark roux is crucial for gumbo's flavor but requires constant stirring and vigilance. A cast-iron Dutch oven works best. For truly low-sodium, consider making your own Andouille sausage from scratch or ensure you use a brand specifically labeled low-sodium.

Nutrition (per serving)

• Calories: 980
• Protein: 52 g
• Carbohydrates: 79 g
• Fat: 52 g
• Fiber: 10 g
• Sodium: 490 mg
• Saturated Fat: 18 g
• Sugar: 10 g
• Cholesterol: 165 mg