This Gumbo recipe is a staple dish in every home in south-east Louisiana and our go-to comfort food. It’s a must-have at any party, event or special occasion. There are two main versions of gumbo, seafood and chicken and sausage. Today I’m going to share with you my chicken and sausage gumbo recipe that is beginner-friendly and all the ingredients can be found at any grocery store.
I make chicken and sausage gumbo about once every two weeks. This is a great dish to make if you have a large family because it’s fairly inexpensive to make, and it can feed about six to ten people. I know once you make it that it will become a staple at your house!
All about gumbo
South Louisiana is a melting pot of cultures. It has influence from Europe, Africa and Native Americans. Enslaved people from West Africa brought over okra, which they used to thicken their soups and stews.
The French introduced the roux, which is equal parts flour and fat that is cooked down and used as a thickener. Native Americans’ contribution to the dish was the use of file’ powder, which is dried sassafras. All of these cultures make gumbo what it is today, and It’s what makes Louisiana so unique and special.
What is andouille sausage?
Andouille originated in France using the intestines of a pig, onions, wine and pepper. The Andouille we know today is the Cajun version, which is doubled smoked and has a spicier flavor. It is the traditional sausage used in Cajun cuisine such as jambalaya, gumbo and red beans and rice.
What is a roux?
A roux is a mixture of equal parts of fat and flour that is used to thicken soups and sauces. There are two main types of roux, dark and light. A darker roux is typically used for gumbos and gravy’s while lighter ones are used mainly as a thickener.
Ingredients
- whole chicken or chicken thighs
- vegetable oil
- flour
- smoked or Andouille sausage
- Yellow onion
- Ribs of celery
- Green bell pepper
- Minced garlic
- Chicken stock
- sliced okra
- Cajun seasoning
- Bay leaves
- Salt and black pepper to taste
- Tabasco hot sauce (optional
- long grain white rice to serve
How To Make this Gumbo recipe
- Prep all the vegetables and dice them into fine pieces.
- Heat some oil in a Dutch oven and sear the sausage until golden brown. Once the sausage is browned, remove it from the pot and place to the side.
- Sear the chicken in the same pot and cook for 6 minutes on each side, or until browned. Remove the chicken and set aside.
- Place the half cup of vegetable oil and flour in the pot on medium high heat. Stir constantly until the roux becomes the color of milk chocolate.
- Add the onions, bell pepper and celery to the roux and cook until the vegetables are translucent, about 10 minutes. Then add the garlic and cook for another minute or two.
- Next, cut up the chicken in bite sized pieces and add it back to the pot with the roux and the vegetables. Then add in the cooked sausage.
- Add the chicken stock, beer, bay leaves, Cajun seasoning and okra and bring to a boil. Bring it back down to low and simmer with the lid on and cook for 3–4 hours. After it’s been simmering, add salt and pepper to taste and a dash of hot sauce if you want a little bit more spice.
- Serve with long grain white rice (I like jasmine rice) and top with green onion and fresh parsley. Gumbo can also be served with fresh potato salad. Enjoy!
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Chicken and sausage gumbo
Equipment
- 1 Dutch oven or large stock pot
- 1 Large mixing spoon
- 1 Metal whisk
Ingredients
- 1 Lb chicken thighs or breast
- 1 package andouille sausage or any smoked sausage
- ½ Cup vegetable oil
- ½ Cup All purpose flour
- 1 yellow onion
- 3 ribs celery
- 1 green bell pepper
- 1 tsp minced garlic
- 4 cups chicken stock
- 1 amber or dark stout beer
- 1 cup sliced okra
- 1 tsp Cajun seasoning
- 2 Bay leaves
- salt and pepper to taste
- Dash of Tabasco hot sauce optional
- 4 cups White long grain rice to serve
Instructions
- Finely dice all the vegetables and set them aside.Sear the sausage in the dutch oven until golden brown and then place it in a bowl and set aside. Next add the chicken and sear each side.
- Once the chicken and sausage have been seared, remove them and set the burner to medium. Add the vegetable oil and flour and stir constantly until the roux becomes the color of milk chocolate. This could take up to 30 minuets.
- Add the onions, bell pepper, and celery into the roux and cook them until translucent. Then add the garlic and cook for another minute.
- Cut the chicken into bite sized pieces and place them back into the pot along with the sausage.
- Add the chicken stock, beer, Cajun seasoning, bay leaves and okra and bring everything to a boil.
- Turn the burner back to low and simmer with the lid on for 3 to 4 hours.
- After the gumbo has been simmering add salt and pepper to taste.
- If you want a little bit more spice add your favorite hot sauce, I like Tabasco.
- Serve over white rice and top with green onion and fresh parsley.
