Classic Chicken and Sausage Gumbo (+ video)

Chicken and sausage gumbo smells amazing as it cooks, is deliciously flavorful, and makes such a hearty, warm and comforting meal. The long cook fourth dimension is worth it to develop the accurate season, and this recipe uses an easy dark roux so no filé or okra are needed. Get ready to dig in for a classic taste of Louisiana.Chicken and sausage gumbo served in a wide low white bowl with a pile of rice in the middle

I was first introduced to gumbo from some neighbors across the street from u.s. when I was a kid. They were from Louisiana and I call back the mom making gumbo one twenty-four hour period for dinner when I was going to exist coming over to play.

More than accurately, I remember my mom existence like, "Man, that's gonna exist a good dinner. You're so lucky."

I don't recollect actually eating it or enjoying information technology, but that in that location seemed to be a sense of specialness or magic about it.

Fast forward 20 years or then, and I was marrying my now husband. We met in Washington, D.C., where we were living at the time, simply he had gone to college in New Orleans, at Tulane.

Suddenly, New Orleans nutrient was part of my life again.

My husband makes ruby-red beans and rice every yr during the NFL playoffs. And at least once a year – ordinarily effectually my birthday – he makes me a killer craven creole that I just adore.

We've too played with and tested other recipes, mainly from his worn and splattered Emeril Lagasse cookbook.

But it was more recently that I decided to tackle gumbo.

I've played with dissimilar variations, different ingredients and instructions, and different timings.

Then, early this year, I nailed information technology.

Chicken and sausage gumbo served in a wide low white bowl with a pile of rice in the middle and a spoon resting in the bowl

Everything came together and this chicken and sausage gumbo recipe is the upshot.

My husband, the New Orleans man, called it "the existent deal." And followed that up with, "I think this is your all-time work yet." 😳🙌

The colour, the flavor, the glorious scent that will be swirling in your kitchen, information technology'due south all the real deal.

Nosotros take achieved gumbo perfection! 🎉

And we're using on-hand ingredients – no filé needed – and no special skills or equipment, and so this works great for the everyday home cook. Which is exactly what I am.

Nevertheless, you lot are going to feel like a kitchen main with this recipe under your belt!

We've got deep, rich flavor from the roux we start with (more on that in a chip, merely it'due south easy to do, I hope) and we've got the "trinity" of onions, celery and green pepper.

Nosotros've got chunks of flavorful andouille sausage, enough of chicken and the right amount of seasoning.

Andouille sausage with the trinity and a dark roux being cooked in a large pot

Information technology smells amazing as it cooks, it'southward deliciously flavorful and information technology's such a hearty, warm and comforting meal.

This gumbo will become one of your favorite special Sunday dinners or visitor meals to make!

(Oh, and Mardi Gras is tomorrow. This would be the perfect dish to celebrate with!)

Information technology'south cozy, besides, in winter time I think. I've been all about the cozy comfort foods the concluding couple of months. (Cheque out my piece of cake chicken and dumplings and easy healthy craven pot pie for other favorites in our house.)

Dinner that feels like a hug and a snuggly coating? Yes, please, more of that.

A large pot of gumbo after it's finished cooking

Before we delve into how to brand this classic gumbo though, allow's talk about the basics of this dish. Crusade information technology's pretty special and worth giving a picayune love to.

What is gumbo?

– Gumbo is a heavily seasoned soup or stew that combines a mix of meat and/or seafood with a sauce. Andouille sausage is often used for added flavor. The trinity of onions, green pepper and celery are used. Some varieties also use tomatoes or okra.

– It's been said that there are as many gumbo recipes as at that place are cooks. So there's no strict unmarried way to brand it or single authentic recipe. It's an ever-changing dish in the homes of those who cook it.

Where does gumbo come from?

– Experts say gumbo originated in Louisiana in the early 18th century, and information technology's idea to have influences from French, Castilian, African, Native American, Caribbean area and High german cuisines. African-American slaves contributed to the dish by exchanging and combining ingredients, making information technology a dish of community and identity.

I could go on, considering information technology has such a rich history and I love learning and sharing about nutrient traditions.

But I'll end there. Thank you for indulging the food nerd in me.

OK, let's become cooking cause this is going to be soooo good.

A ladle of gumbo being picked up from a large pot

At present, I've got some notes and tips coming upwardly below on how to make gumbo. Simply tryin' to be helpful.

If you lot want to jump on downward to the recipe, but scroll correct on through the residual of the text. The recipe card is nearly the bottom of the page, above the comments section.

Notes on making chicken and sausage gumbo:

  • We are using a roux of oil and flour that acts every bit the thickener for this gumbo, and then no filé pulverization is needed. No okra either.
  • If you are using fresh andouille, such as from the butcher's counter, you'll want to remove the casings and cook and crumble information technology in the pan until it'southward well browned and cooked through.
  • Otherwise, if you are using links of packaged andouille (such as Zatarain's or another brand), just piece the links into 1/4-inch pieces and add them to the pan to sear.
  • Cooking the craven breasts in the gumbo, then shredding them and returning the chicken to the pot, adds a lot of flavor. You lot could too use a mix of chicken breasts and chicken thighs if you prefer.
  • However, you tin can also substitute cooked, shredded rotisserie chicken (or something similar Instant Pot shredded craven). You'll need nearly 3 heaping cups and you lot'll desire to add information technology for the last hour of simmering time.

Now, as mentioned previously, everyone has a different take on gumbo. Some people desire to add tomatoes.

Some people want to add shrimp or other seafood.

You are welcome to endeavour and adapt this recipe to fit your needs and preferences. I am all for making a recipe your own! Only know that I myself haven't tested it in all of those many ways, so I can't vouch for every variation.

Just needed to put that out there.

A ladle scooping up some chicken gumbo from a large purple pot

Also, exercise not be scared of making the roux.

I know that part of this dish intimidated me for a long time. I didn't even attempt to make gumbo for years because I was scared of the roux.

Simply then I realized, it's the same process every bit making turkey gravy at Thanksgiving or mac and cheese. Y'all whisk some flour into some fat and let it melt.

Now, we're going to let the roux cook a bit longer than we do with those other dishes. And we need to keep an center on information technology then it doesn't burn, but it's still the same process.

And in case that's property you back, I've got some tips and a total intermission-downwards for you lot.

How to brand a roux:

  1. Oestrus your oil (or other fat) over medium heat. Then add the flour and whisk it in. In that location should be enough of oil to forestall the mixture from seizing up (like a gravy sometimes does).
  2. You'll cook the roux over medium oestrus, whisking occasionally, for about twenty-25 minutes, until it darkens in colour. You'll detect after the get-go 5 minutes or so that you'll offset to whisk up bits of color from the bottom of the pot when you go to stir it. That'southward what volition change the color of your roux over time. (And that's what you demand to monitor so you don't have any burned $.25 on the bottom of the pan.)
  3. You want to achieve a medium to darkish brown colour, like the color of chocolate. (Some recipes for other dishes or other types of gumbo crave a lighter brown color, like caramel, then follow the directions.)
  4. Keep an center on the roux then it doesn't fire. If you get black specks in your roux when yous stir information technology, yous'll need to throw it out and start over. (Yous don't want the burnt flavor to infuse the entire gumbo and ruin the hours-long dish you're simply embarking on.)
  5. Once you lot get that dark brown color, the roux at this point is done. Yous'll proceed adding other ingredients and building your gumbo in the pot.

Here are some photos I took on my stovetop to show you lot the progression.

(For reference, the first photograph was taken about 5 minutes in, then the adjacent was xiv minutes in, then nineteen minutes in and the final photo is after the roux had been cooking about 22-23 minutes, just earlier I proceeded with the recipe.)

An oil and flour roux starting to cook A roux starting to develop color in a large purple pot

A roux getting a darker color in a large purple pot on a stove A finished roux the color of chocolate in a large purple pot on a stove

OK, you lot are ready to tackle your roux and ready to dive in to making this dish.

And so let's talk about how to serve this up.

Traditionally, gumbo is served over steamed rice. White or dark-brown, take your pick.

Or, some people serve their gumbo with breadstuff. A hunk of chunky staff of life would exist neat aslope this gumbo. Or you could pair it with some cornbread if yous prefer.

Other than that, you don't demand much else.

However, if you lot want to add together a few flourishes (ie, toppings), yous know I ever support that.

Toppings for gumbo:

  • Sliced greenish onions
  • Fresh chopped parsley
  • Celery leaves
  • Hot sauce (a must for me!)

Chicken gumbo served in wide, low bowls with a pile of rice in the middle of the bowls

Now, considering I dearest you and considering I know many of us don't often accept the fourth dimension or energy to make a 3 i/ii hour meal, I have a bit of a shortcut for you lot.

I first fabricated this gumbo this way, before trying a darker roux and a longer cooking time.

And fifty-fifty though it was a shortcut version, oh my goodness, it tasted astonishing. My hubby didn't realize it wasn't the full, real thing.

Information technology'south still got a two- to 2 1/ii hour full time, but that's shaving an hour off. So in example yous need information technology, here's how to do a shortened version of gumbo.

Shortcut chicken and sausage gumbo:

– Follow the instructions, only melt the roux for xv-20 minutes, until a lite to medium brown.

– After adding the veggies, sausage, seasonings and goop, bring to a eddy then reduce to a simmer and melt for 45 minutes (instead of a full hr.)

– Add together the craven breasts, cook for another 60 minutes (instead of an hour and a one-half), and then remove and shred the chicken. Return it to the pot and simmer for xxx more minutes.

– If you lot are using already cooked, shredded craven, you tin can add that after the kickoff 45 minutes and simmer for 45 more than minutes, shortening the time fifty-fifty more.

If y'all take the fourth dimension, I'd say follow the principal recipe and make this an authentic chicken gumbo. But I totally understand if you need to cut a few corners.

Chicken and sausage gumbo served in a wide low white bowl with a pile of rice in the middle and a spoon resting in the bowl

Last matter, the leftovers. Leftover gumbo does keep well, and then information technology makes a great, easy dinner another dark.

How to store leftover gumbo:

  • You tin can store the leftover gumbo, covered, in the fridge for upwardly to 3-4 days.
  • Or, yous can freeze leftover gumbo for up to 5-half-dozen months. Information technology helps to shop it in private servings. (I similar to put mine in freezer safe ziptop bags, lay them flat in the freezer, and and then once they are frozen, stand them upward like books to store them compactly.)
  • Thaw overnight in the refrigerator.
  • Reheat on the stove until warmed through, and then serve.

Whew, I know that was a lot, but I want to make sure I share all the tips and information so yous can attain gumbo perfection in your kitchen, too!

Then whether y'all're a long-time gumbo fan or only because trying it for the first fourth dimension, I hope y'all give this craven and sausage gumbo a try for an authentic at-domicile version that will knock your socks off.

Happy cooking and savour!

XO,

Kathryn

Prep Fourth dimension 30 minutes

Cook Time 3 hours

Full Time 3 hours xxx minutes

Ingredients

  • 3/4 cup canola oil
  • 3/4 cup all-purpose flour
  • ane medium onion, chopped
  • 2-three celery stalks, chopped (about 1 loving cup)
  • 1 pocket-size dark-green pepper, chopped
  • 3 cloves garlic, minced
  • 1 pound smoked sausage (such every bit andouille), cut into 1/iv-inch slices
  • one teaspoon Cajun seasoning
  • 1/two teaspoon kosher salt
  • i/4 teaspoon black pepper OR cayenne pepper for some extra heat
  • 2 bay leaves
  • five cups water
  • i 1/2 pounds chicken breasts (or sub cooked chicken, see notes)

Instructions

  1. In a large, heavy bottom stock pot, heat the oil over medium heat. Whisk in the flour and stir well to combine. Keep to cook the roux for twenty-25 minutes, whisking regularly, until a medium brown colour is achieved. (Run into notes below for more than specific details on making a roux if needed. Also, make sure you don't have any blackness flecks. If and then, you need to throw it out and offset over so in that location isn't a burnt season to your gumbo afterward.)
  2. Add together the chopped onion, celery and green pepper and cook for 5 minutes, until slightly tender.
  3. Add the garlic, sausage, Cajun seasoning, common salt and pepper and stir to combine. Add the bay leaves and h2o and stir again. Bring to a eddy, and then reduce the heat and simmer, uncovered, for one hr, stirring occasionally.
  4. Add the chicken breasts to the pot, render to a simmer, and simmer, uncovered, for 1 one/ii hours, stirring occasionally.
  5. Remove the chicken breasts, shred the meat with two forks, and return to the pot. Stir to incorporate. Simmer for an additional 30-45 minutes, stirring occasionally.
  6. Season to sense of taste with salt and pepper. Serve hot.

Notes

Andouille: If you lot are using fresh andouille, such as from the butcher'southward counter, you'll want to remove the casings and cook and crumble it in the pan until information technology's well browned and cooked through. Otherwise, if yous are using links of packaged andouille (such as Zatarain's or another brand), merely slice the links into one/4-inch pieces and add them to the pan to sear.

Chicken: You can utilise a mix of chicken breasts and chicken thighs if you prefer. Or you can substitute cooked, shredded rotisserie chicken (or something like Instant Pot shredded chicken). Y'all'll need about three heaping cups and you'll want to add it for the last hour of simmering time.

How to make a roux:

  • Heat your oil over medium oestrus. Then add the flour and whisk it in. At that place should be plenty of oil to foreclose the mixture from seizing up (like a gravy sometimes does).
  • You'll cook the roux over medium oestrus, whisking occasionally, for about 20-25 minutes, until information technology darkens in color. You'll notice later on the showtime 5 minutes or so that you lot'll showtime to whisk up bits of color from the bottom of the pot when y'all get to stir it. That's what will modify the color of your roux over time.
  • Y'all desire to accomplish a medium to darkish brownish colour, like the color of chocolate.
  • Go along an eye on the roux and so it doesn't burn. If you get blackness specks in your roux when you stir it, you'll need to throw it out and start over. (Y'all don't want the burnt flavor to infuse the entire gumbo and ruin the dish you're merely embarking on.)
  • Once you get that nighttime brown color, the roux is washed. You'll go on adding other ingredients and building your gumbo in the pot.

Serving ideas: Traditionally, gumbo is served over steamed rice. White or brown, take your selection. Or, some people serve their gumbo with breadstuff. A hunk of chunky staff of life would be bully aslope this gumbo. Or you could pair information technology with some cornbread if you prefer.

Toppings: Hot sauce, fresh chopped parsley, celery leaves or sliced dark-green onions can be added as toppings, if desired.

Leftovers: You tin can store the leftover gumbo, covered, in the fridge for up to 3-4 days. Or, you can freeze leftover gumbo for up to 5-six months. Information technology helps to shop it in individual servings. (I like to put mine in freezer safe ziptop bags, lay them flat in the freezer, and and then once they are frozen, stand them up like books to store them compactly in the freezer.) Thaw overnight in the refrigerator. Reheat on the stove until warmed through, then serve.

Shortcut: Demand to cut the time a chip? I've done it before and information technology's notwithstanding delicious. (Though if you have the fourth dimension, exercise follow the recipe above. The flavor is much deeper, delicious - and authentic.) But in case it'south helpful, here's a shortcut version:

  1. Follow the instructions, but melt the roux for 15-20 minutes, until a light to medium brownish.
  2. Later adding the veggies, sausage, seasonings and broth, bring to a boil and then reduce to a simmer and melt for 45 minutes (instead of a full hour.)
  3. Add together the craven breasts, cook for some other hour (instead of an hour and a half), so remove and shred the chicken. Render it to the pot and simmer for 30 more minutes.
  4. If you are using already cooked, shredded chicken, you can add that after the offset 45 minutes and simmer for 45 more than minutes, shortening the fourth dimension even more than.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 554 Total Fat: 40g Saturated Fat: 8g Trans Fatty: 0g Unsaturated Fatty: 29g Cholesterol: 107mg Sodium: 819mg Carbohydrates: 13g Cobweb: 1g Sugar: 2g Protein: 35g

Chicken and sausage gumbo served in a wide low white bowl with a pile of rice in the middle and a text overlay on the photo

mclellandientiong1970.blogspot.com

Source: https://www.familyfoodonthetable.com/classic-chicken-and-sausage-gumbo/

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