Cajun Chicken and Sausage Gumbo
Chicken and sausage gumbo is a classic dish that stands as a symbol of Southern hospitality and culinary excellence. Celebrated in homes and restaurants across Louisiana and beyond, especially during Mardi Gras and other festive occasions, gumbo’s versatility and comforting warmth have cemented its status as a beloved dish. Often served with rice to soak up its rich broth, chicken and sausage gumbo is prized for its savory depth and balanced flavors, making it a staple of Cajun cuisine and a testament to the region’s culinary prowess.
Equipment
- 8 qt Stock pot or Dutch oven
- Measuring cups and spoons
- Chef knife
- Cutting board
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1.5 cups onion chopped
- 1 cup celery chopped
- 1 cup green bell pepper chopped
- 1 lb smoked sausage cut into 1/2-inch pieces (Andouille or Kielbasa)
- 1 lb boneless chicken cut into 1-inch chunks (Thighs work best, but breast will work too)
- 2 tsp cajun or creole seasoning (Tony Chachere's, Slap Ya Mama, Zatarains, etc...)
- 1 tsp salt (Optional, add to taste)
- ¼ tsp cayenne pepper (Optional, for a little extra kick!)
- 2 bay leaf
- 6 cups chicken broth (Water works fine too)
- ¾ lb okra sliced (Fresh or frozen)
- ½ cup green onion chopped (Optional)
- 2 tbsp fresh parsley chopped (Optional)
- 1 tbsp filé powder
Instructions
- Make sure you have all your vegetables and meats cut up and ready. Making gumbo requires constant stirring until you add in all the chicken broth.A dutch oven works great for this, but any large pot will work. On medium heat, add andouille sausage slices and sear on both sides. Remove the sausage, but leave the drippings. Next, add the chicken and sprinkle the cajun / creole seasoning in, searing both sides. Remove once cooked, but again leave all the drippings!
- In the same pot with the drippings from the sausage and chicken, reduce the stove to low to medium heat. Add the vegetable oil and flour, and start stirring! This step can't be rushed, and don't try to turn up the heat too high or you will burn the roux!Stir frequently for about 20-25 minutes. First the roux will turn a peanut butter color, and you know you are getting close. Keep stirring until the roux is a light milk chocolate color, that's your target. If you hit dark chocolate (or worse), you've burnt the roux and will need to start over.
- As soon as the roux hits that milk chocolate color (or is very close), toss in the onions, celery, and bell peppers (aka the holy trinity) and continue to stir for 4 to 5 minutes, or until wilted. Then add back in your sausage & chicken, stir.
- Slowly add the chicken broth while stirring until the roux mixture and broth are well combined. Add in the bay leaves and okra. Bring to a boil, then reduce heat to a simmer. Cook, partially covered, stirring occasionally, for at least 1 hour. Add more water as needed. Taste gumbo and add additional salt if needed.
- Remove from the heat. Stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve! It is traditionally served in a bowl on top of white rice (which you have plenty of time to make while the gumo is simmering).