Chicken & Sausage Gumbo

AuthorGerald
RatingDifficultyIntermediate

This is a recipe I adapted from a visit to the New Orleans School of Cooking.

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Yields15 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 1 cup Vegetable Oil
 1 cup Flour
 3 lbs Boneless Skinless Chicken Thighs
 1 ½ lbs Andouille Sausage (Sliced)
 4 cups White or Yellow Onions (chopped)
 2 cups Celery (diced)
 2 cups Green Bell Pepper (diced)
 1 tbsp Garlic (minced)
 8 cups Stock or flavored water (I use chicken broth)
 2 cups Green Onions (chopped)
 Cooked Rice
 Joe's Stuff Seasoning
 Filé *

1

STEP 1:

In a large pot, brown the chicken in 1 tbs. of oil (lard, bacon drippings, vegetable or olive oil) over medium heat. Add sausage to pot and sauté with the chicken. Remove both from the pot and set aside. Make sure there are no food particles left in the pot in order to avoid burning in step 2.

STEP 2:

Make a roux with equal parts of oil and flour. This is done by first adding the oil to the pot followed by the flour. Cook on medium high heat, stirring constantly until you achieve the desired color, which is a brown color similar to that of a milk chocolate bar. Be sure to constantly stir, especially as it gets darker in order to prevent burning. Starting over is a real pain!

STEP 3:

Add the onions, celery and green pepper and and garlic to the mixture and stir continuously. Once the vegetables reach the desired tenderness, return the chicken and sausage to the pot. Gradually stir in the stock and bring to a boil. Once boiling, reduce heat to simmer, cover and cook for an hour or more. Season to taste with Joe's Stuff seasoning (I use about 2 tbs).

About 10 minutes prior to serving, add the chopped green onions, giving it another good stir.

Serve over rice (or without, your choice) along with some french bread.

* File' is a fine green powder made from dried ground sassafras leaves and is used in gumbo for both flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish, typically using about 1/4 to 1/2 tsp per serving.

** OPTIONAL: If you and your guests like okra, you may also add sliced okra to the gumbo once it has come to a boil, prior to simmering it.

*** SEAFOOD GUMBO VARIATION: I will sometimes also add a few chucks of firm fish such as catfish or Swai and/or shrimp to the gumbo a few minutes before serving. Because the seafood cooks so quickly, be sure not to add it too early otherwise the shrimp can have a tough rubbery texture.

CategoryCuisineCooking Method

Ingredients

 1 cup Vegetable Oil
 1 cup Flour
 3 lbs Boneless Skinless Chicken Thighs
 1 ½ lbs Andouille Sausage (Sliced)
 4 cups White or Yellow Onions (chopped)
 2 cups Celery (diced)
 2 cups Green Bell Pepper (diced)
 1 tbsp Garlic (minced)
 8 cups Stock or flavored water (I use chicken broth)
 2 cups Green Onions (chopped)
 Cooked Rice
 Joe's Stuff Seasoning
 Filé *

Directions

1

STEP 1:

In a large pot, brown the chicken in 1 tbs. of oil (lard, bacon drippings, vegetable or olive oil) over medium heat. Add sausage to pot and sauté with the chicken. Remove both from the pot and set aside. Make sure there are no food particles left in the pot in order to avoid burning in step 2.

STEP 2:

Make a roux with equal parts of oil and flour. This is done by first adding the oil to the pot followed by the flour. Cook on medium high heat, stirring constantly until you achieve the desired color, which is a brown color similar to that of a milk chocolate bar. Be sure to constantly stir, especially as it gets darker in order to prevent burning. Starting over is a real pain!

STEP 3:

Add the onions, celery and green pepper and and garlic to the mixture and stir continuously. Once the vegetables reach the desired tenderness, return the chicken and sausage to the pot. Gradually stir in the stock and bring to a boil. Once boiling, reduce heat to simmer, cover and cook for an hour or more. Season to taste with Joe's Stuff seasoning (I use about 2 tbs).

About 10 minutes prior to serving, add the chopped green onions, giving it another good stir.

Serve over rice (or without, your choice) along with some french bread.

* File' is a fine green powder made from dried ground sassafras leaves and is used in gumbo for both flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish, typically using about 1/4 to 1/2 tsp per serving.

** OPTIONAL: If you and your guests like okra, you may also add sliced okra to the gumbo once it has come to a boil, prior to simmering it.

*** SEAFOOD GUMBO VARIATION: I will sometimes also add a few chucks of firm fish such as catfish or Swai and/or shrimp to the gumbo a few minutes before serving. Because the seafood cooks so quickly, be sure not to add it too early otherwise the shrimp can have a tough rubbery texture.

Chicken & Sausage Gumbo

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