Craving a classic cajun gumbo dish? This Osso Good Bone Broth Gumbo recipe is thick, nourishing, and flavorful. Perfect for entertaining or having leftovers throughout the week. Making the roux is time consuming, but goes quickly when you’re listening to your favorite tunes. I have to say, this was one of my favorites to make. I was really happy with the flavor and it really is a great meal to share with friends and family.
Osso Good Gumbo Recipe
1 cup Ghee
1 cup all-purpose flour
2 cups chopped onions
1 cup celery, chopped
1 cup green/red bell pepper, chopped
1 lb andouille sausage
2.5 lb chicken thighs, bone-in
2 bay leaves
1/2 tsp cayenne
1 tsp salt
1 Tbsp cajun seasoning
2 pouches Osso Good bone broth, chicken and/or beef
1/4 c parsley, chopped
1/2 c green onions, chopped
Rice (2 Tbsp ghee, 1 pouch Osso Good bone broth, 2 cups white rice; throw it all into the rice cooker)
- In a cast iron skillet, add 1 Tbsp ghee and cook andouille sausage until browned on each side, about 8 minutes. Set aside. Once cooled, slice lengthwise and then in 1/2 ” slices. In the same skillet, add 1 Tbsp ghee and cook chicken thighs until cooked through, about 6 minutes. Set aside.
- Add remaining ghee and flour and stir slowly and constantly over medium heat, about 15 minutes until it turns a dark brown color, like chocolate.
- Add onions, celery, and peppers; stirring for 8 minutes. Add sausage, bay leaves, salt, and cayenne. Add the Osso Good bone broth and stir well. Bring to a boil and then simmer over medium low heat for 1 hour; stir occasionally. Add chicken thighs. Simmer for 1 hour; stir occasionally.
- Remove chicken thighs, and shred with 2 forks. Discard bones and skin. Simmer over low heat for 1 hour, stirring occasionally. Add parsley and green onions.
- Serve over rice.