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Looking to elevate your gumbo game? With Bowers Farm Andouille Sausage AND Bowers Farm Boneless Skinless Chicken Breast, you’re in for a real treat! These high-quality, locally sourced ingredients bring the perfect balance of flavor to this classic Southern dish. Whether you're serving this up for a weeknight dinner or a special family gathering, this gumbo is sure to be a hit.
Why Bowers Farm?
Bowers Farm is committed to providing the best meat possible for our family and for yours. We live in time where there is so much noise around us about where our food is coming from, how it's raised, and what's really in it. When we're just trying to make the best decisions for our family this can feel so overwhelming. The best way to solve these problems and answer these questions is by going straight to the source - to your farmer. This is what buying local does for you - cuts out the middle man and you can know exactly what you're feeding your family and the flavor and quality will speak for themselves.
Our Andouille Sausage is made perfectly seasoned and smoked for a rich, deep flavor. Paired with our boneless skinless chicken breast, which is tender and juicy, these ingredients make the perfect combination for a gumbo that is bursting with flavor in every bite.
Ingredients
1 lb Bowers Farm Andouille Sausage, sliced into ¼-inch rounds
1 lb Bowers Farm Boneless Skinless Chicken Breast, cut into bite-sized chunks
2 tablespoons vegetable oil
1 large onion, finely chopped
1 bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups chicken broth (Pro-tip: Use a Bowers Farm whole chicken for this recipe - cook it in a crock pot or insta-pot, and save the broth. You've now saved money and made one thing go twice as long)
2 bay leaves
1 tablespoon thyme
1 tablespoon paprika
1 teaspoon cayenne pepper (optional, for extra spice)
Salt and pepper to taste
1 cup okra, sliced
1 tablespoon Worcestershire sauce
2 tablespoons hot sauce (more to taste)
1 tablespoon flour (for thickening)
Cooked white rice (for serving)
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Instructions
Step 1: Brown the Sausage and Chicken
Start by heating 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced Bowers Farm Andouille Sausage and cook until it gets a nice, crispy brown on both sides, about 3-4 minutes per side. Remove the sausage from the pot and set it aside.
Next, add the chicken chunks into the same pot. Sear the Bowers Farm Boneless Skinless Chicken Breast until browned on all sides, about 5 minutes. Once browned, remove the chicken and set it aside with the sausage. (If you chose to cook a whole chicken for the broth, then you'll pull the meat off the bone and set aside.)
Step 2: Sauté the Vegetables
In the same pot, add the onion, bell pepper, and celery. Stir occasionally, cooking for about 5 minutes or until the vegetables soften. Add the minced garlic and cook for another minute, until it becomes fragrant.
Step 3: Build the Flavor Base
Sprinkle the flour over the softened vegetables and stir well to coat everything evenly. Let it cook for about 2 minutes to create a roux that will thicken the gumbo and give it a rich texture. We use 1:1 gluten free flour and it works great.
Now, pour in the diced tomatoes with their juices and the chicken broth. Stir to combine. Add the bay leaves, thyme, paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 45 minutes, allowing the flavors to blend.
Step 4: Add the Okra and Meats
After the gumbo has simmered, add the sliced okra, Andouille Sausage, and chicken back into the pot. Stir to incorporate everything, and let it simmer for an additional 20 minutes, so the sausage infuses the broth with its smoky flavor and the okra softens and thickens the dish.
Step 5: Finish the Dish
Stir in the Worcestershire sauce and hot sauce. Taste and adjust the seasoning to your liking, adding more salt, pepper, or hot sauce for extra heat.
Step 6: Serve
Serve your gumbo over a bed of fluffy cooked white rice. Garnish with freshly chopped parsley and a lemon wedge for a burst of freshness.
Tips for the Best Gumbo:
Slow cooking: The longer the gumbo simmers, the more the flavors will deepen. Let it cook low and slow for the best results.
Customize the spice level: If you love extra heat, feel free to amp up the cayenne pepper or hot sauce.
Okra: Okra helps thicken the gumbo and adds a unique texture, but if you're not a fan, you can leave it out or replace it with another veggie like zucchini.
Also, we love a gumbo with shrimp too so that's an AWESOME add in when you can find some delicious fresh caught shrimp!
Why You’ll Love This Gumbo
This Andouille Sausage & Chicken Gumbo is the perfect blend of smoky, savory, and spicy. The richness of the sausage paired with the perfection of the chicken it gives the gumbo a hearty base, while the vegetables and seasonings create a comforting and satisfying dish. Each spoonful is bursting with flavor, making it the perfect meal for any occasion.
Final Thoughts
With top-quality ingredients from Bowers Farm, this gumbo is a true winner. It’s a comforting, flavorful dish that is perfect for a cozy dinner or special gathering with family and friends. Give this recipe a try, and let the flavors of Bowers Farm take your gumbo to the next level!
Happy cooking!
On farm pickups are always available and our next delivery date is February 27th.
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