This comforting stew of Chicken and Sausage Gumbo is full of flavor. It is made delicious and hearty with a dark, rich roux.
What is Gumbo?
Gumbo, a hearty and comforting stew from Louisiana, is an excellent choice for a meal. The roux gives it a deep, rich flavor.
Okra and file powder thicken the stew. The holy trinity in Cajun and Creole cuisine–celery bell pepper onion– provides a delicious base.
Louisiana’s rich history and culture means many different ways to make Gumbo. This leads to heated debates. There are many opinions about adding okra, tomato, file powder or other ingredients.
Everyone has a version of Gumbo. I won’t tell you what is right or wrong, but I will show you how to make chicken and sausage gumbo. Let’s get started!
What are the ingredients in Gumbo?
Chicken: For a juicy, tender result, use skinless, boneless chicken thighs.
Andouille sausage is an excellent choice for its spicy flavor and smoky taste.
Roux: Use flour and oil as a base to give the Gumbo a rich texture and flavor.
Holy Trinity: A mix of green bell peppers, onions, and celery forms the basis for many Cajun and Creole recipes.
Garlic: It adds flavor and aroma, complementing the holy trinity.
Make your soup base, or use a pre-made one.
Cajun Seasoning: Tony Chachere’s Creole Seasoning gives it heat and flavor.
File Powder: Made from dried sassafras, it thickens and adds an earthy flavor to gumbos.
Bay leaves: Add a subtle flavor to your food with bay leaves.
Okra: It’s a natural thickener for Gumbo. Use it according to your tastes. Others love the taste, while others prefer its texture.
Prep Ingredients
You can save time by preparing everything at the same time. Here are some tips to help you finally get started with the chicken and sausage recipe:
- Vegetables as needed, wash, peel and seed
- Mince garlic
- Cut green onions
- Chop bell pepper
- Onion
- Celery
- Okra and parsley
- Slice andouille sausage
- easy to prepare white rice.
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How to make Chicken and Sausage Gumbo
It takes time to make Gumbo, but it is worth the effort. Roux is tricky, but I know all the tricks and tips. After you’ve mastered the roux recipe, add all the ingredients to the pot.
The real magic happens while the Gumbo simmers. This makes a hearty, flavorful stew. This straightforward guide will show you how to make a delicious chicken and sausage stew in no time.
Step 1:
Add the sausage slices to a pot that is medium-hot. The slices need to be seared on both sides for three minutes. You can cook the slices in small batches if there is not enough space in the pot. I use a Caraway Dutch Oven, 6.5 quarts.
Once the sausage has browned, could you remove it from the pot?
Keep the drippings. Season the chicken thighs (or Cajun seasoning) with Tony Chachere’s Creole Seasoning. Add them to the pot and sear both sides for five minutes. After searing, remove the chicken and shred or chop it into bite-sized pieces. Set it aside. The drippings of the chicken and sausage will add a wonderful flavor to your roux.
Step 2:
Reduce the heat to medium-low in the same pot. Add flour and oil to a pot until it reaches the consistency of wet sand. Stir constantly for 30 minutes or until the roux turns chocolate brown. The roux should be dark but not burnt.
Making the roux is the most complex and vital part of chicken and sausage Gumbo. It will burn if you hurry up or leave it alone. If the roux burns, you must start over.
Step 3
When the roux has turned a rich, chocolate-brown color, add the bell peppers, celery and onions. The holy trinity, also known as the Pope and the Pope’s vegetables, will add flavor and aroma to your broth. All ingredients should be cooked until they are soft and smell delicious.
Step 4
Add the broth slowly while mixing constantly. Pour the cold broth slowly, as too much can cause the roux. Cold broth can shock the hot roux and make it difficult to combine. The mixture will be easier if you use warm or room-temperature broth.
Stir in the shredded chicken and sausage once the roux and broth are thoroughly mixed. Add Tony Chachere’s Creole Seasoning (or Cajun Seasoning), gumbo powder, bay leaves and okra. Stir all ingredients together, cover the pot and simmer for an hour on low heat.
Step 5
After the Gumbo is simmered, adjust the seasoning if necessary. Serve the hot sausage and chicken gumbo in a bowl over white rice. Enjoy! Add parsley, green onion, and hot sauce to the Gumbo for extra spice.
How To Store
About six portions of this recipe for chicken and sausage gumbo are produced. The remains can be kept in the refrigerator for up to three days in an airtight jar.
To reheat, use a microwave or warm it on the stovetop over low to medium heat to keep the broth from evaporating too much.
After reheating, add a little water or broth if the Gumbo thickens or tastes too salty. Be sure only to reheat the portion you plan to eat and avoid reheating it multiple times.
Frequently Asked Questions (FAQs)
What is the secret to good Gumbo?
Roux, a tasty bulking agent created from a blend of fat and flour, is the foundation of a great gumbo. Add sausage and chopped vegetables to the roux once it has turned a rich golden color. Add tomatoes, spicy sauce, beef bouillon, and seasonings to enhance the flavor further.
Should Gumbo be thick or soupy?
Gumbo ought to be thick—almost stew-like. Though cornstarch develops to the proper thickness at the final cooking stage, the roux makes it denser.
How long should Gumbo cook?
You must prepare the Gumbo for a minimum of three to four hours. The extended cooking period guarantees a flavor explosion and gives flavors more time to develop. This chicken and sausage gumbo is not a dish to be hurried, so allow time to come along!
