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Chicken and Sausage Gumbo

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Authentic Chicken and Sausage Gumbo Recipe

Gumbo, a classic dish rooted in Southern culinary tradition, is a hearty and flavorful stew that combines the rich flavors of chicken and smoked sausage with a robust roux and the essential “trinity” of vegetables. This recipe will guide you through creating an authentic chicken and sausage gumbo that’s perfect for any occasion.

Ingredients

  • For the Roux:
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • For the Trinity:
  • 1 yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 sticks of celery, finely chopped
  • Meats and Broth:
  • 2 lbs smoked sausage, sliced
  • 2 whole rotisserie chickens, deboned
  • 2 (32 oz) containers of chicken stock
  • 2 cans Rotel (diced tomatoes with green chilies)
  • 1 capful Savoie’s browning sauce
  • 4 cups of water
  • Seasonings:
  • 1 tablespoon Cajun or Creole seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 3 bay leaves
  • Alternates:
  • 1 small jar premade roux (optional)
  • 3 (10 oz) packages seasoning blend in place of fresh vegetables (optional)

Instructions

Step 1: Prepare the Ingredients

  1. Prep the Vegetables and Meats:
  • Finely chop the onion, bell pepper, and celery. Slice the smoked sausage and debone the rotisserie chickens. Store all prepped ingredients in the refrigerator until ready to use.

Step 2: Make the Roux

  1. Cook the Roux:
  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Gradually whisk in the flour to form a smooth mixture. Continue to cook, stirring regularly, for about 45 minutes to an hour, or until the roux reaches a color similar to melted milk chocolate. For a darker roux, cook longer while continuously stirring.

Step 3: Add the Trinity and Sausage

  1. Cook the Vegetables:
  • Once the roux is the desired color, add the chopped onion, bell pepper, and celery. Cook for an additional 10 minutes, stirring frequently until the vegetables are tender.
  1. Sear the Sausage (Optional):
  • In a separate pan, sear the sliced sausage over medium heat until they are browned. This step is optional but enhances the flavor. If you choose to sear the sausage, deglaze the pan with a small amount of chicken stock, scraping up any browned bits, and add this to the gumbo pot.
  1. Combine Ingredients:
  • Add the sausage to the pot with the roux and vegetables. Stir to combine.

Step 4: Season and Simmer

  1. Add Seasonings and Stock:
  • Add the Cajun or Creole seasoning, salt, garlic powder, and bay leaves to the pot. Pour in the remaining chicken stock and bring the mixture to a boil.
  1. Add Remaining Ingredients:
  • Add the 4 cups of water, Savoie’s browning sauce, and Rotel. Stir to combine. Bring the mixture to a boil, then skim off any excess oil that rises to the top (optional).
See also  Creamy Bean Soup With Kielbasa

Step 5: Add Chicken and Simmer

  1. Add Chicken:
  • Reduce the heat to low and add the deboned chicken to the pot. Simmer the gumbo for about 2 hours, stirring occasionally, until the flavors are well blended and the gumbo is thickened to your liking.

Step 6: Serve

  1. Serve the Gumbo:
  • Remove the bay leaves before serving. Ladle the gumbo into bowls and serve over cooked rice or with a side of crusty bread.

Tips for Making the Best Gumbo

  • Stir Constantly: When making the roux, constant stirring is crucial to prevent burning.
  • Use Fresh Ingredients: Fresh vegetables and meats enhance the flavor of the gumbo.
  • Sear the Sausage: This optional step adds depth to the gumbo’s flavor.
  • Simmer Slowly: Allowing the gumbo to simmer slowly helps meld the flavors together.
  • Adjust Seasonings: Taste and adjust the seasoning as needed throughout the cooking process.

FAQs

What is the Trinity in Cajun Cooking?

The “trinity” in Cajun cooking refers to a mixture of onion, bell pepper, and celery. These three vegetables form the base of many Cajun and Creole dishes, providing a robust flavor foundation.

Can I Use Premade Roux?

Yes, using premade roux is a convenient option that can save time. Simply follow the recipe starting from the step where the vegetables are added.

How Do I Store Leftover Gumbo?

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Gumbo also freezes well and can be kept in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I Use Other Types of Sausage?

Absolutely! Andouille sausage is a popular choice for gumbo due to its smoky and spicy flavor, but any smoked sausage will work.

What Can I Serve with Gumbo?

Gumbo is traditionally served over rice. You can also serve it with a side of potato salad, cornbread, or a fresh green salad.

How Can I Thicken My Gumbo?

If your gumbo is not thick enough, you can make a slurry by mixing cornstarch with a little water and stirring it into the gumbo. Allow it to simmer until thickened.

What If My Gumbo Is Too Thick?

If your gumbo is too thick, simply add more chicken stock or water to reach the desired consistency.

Enjoy this hearty and flavorful chicken and sausage gumbo that’s sure to be a crowd-pleaser. Perfect for a family dinner or any special occasion, this recipe captures the essence of Southern comfort food.

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