Easy One-Pan Gumbo

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound Andouille sausage (cut on a bias)
• 1 Tablespoon avocado oil
• 1 green bell pepper (sliced)
• 1 yellow onion (sliced)
• 1 cloves garlic (minced)
• 3-4 Tablespoons Creole Seasoning
• 6 cups chicken stock
• 4 Tablespoons butter
• 4 Tablespoons all-purpose flour

Steps

1. 1

   Preheat the pot. Heat the avocado oil or cooking oil in a large pot over medium-high heat on your stovetop.

2. 2

   Brown the chicken and sausage. Season the chicken thighs with salt and pepper, then place in the pot along with the sausage (cut on a bias). Cook the chicken on both sides for 5-7 minutes, or until a light crust develops. Then remove the chicken and sausage from the pot to rest on a cutting board.

3. 3

   Sweat the vegetables and seasoning. Add in the sliced green bell pepper and yellow onion. Season everything with 3-4 Tablespoons of the Creole Seasoning. If you want extra heat, add ½ a teaspoon of cayenne. Add the butter and allow everything to cook for 3-4 minutes, or until the vegetables soften.

4. 4

   Make the roux. Add in the flour, then stir until there are no clumps and the mixture starts to brown.

5. 5

   Add the garlic. Add the minced garlic to the pot, then cook for 1-2 minutes, or until fragrant.

6. 6

   Add the liquid and the chicken and sausage. Pour in the chicken stock, then return the chicken thighs and sausage to the pot. Place the lid on the pot and continue cooking. If you’re adding shrimp to your gumbo, do so now. Cook the gumbo for another 75-90 minutes, or until the chicken reaches an internal temperature of 175 degrees F in the thickest part of the meat.

7. 7

   Shred, serve, and enjoy! Once the chicken is cooked through fully, remove it to a cutting board and shred. Return the shredded chicken to the pot, serve the gumbo with a scoop of rice, and enjoy!