The best Louisiana chicken and sausage gumbo starts with a dark roux (equal parts flour and oil, cooked low and slow until deep brown). Add the holy trinity—onions, bell peppers, and celery—then garlic for depth. (1)Toss in sliced andouille sausage and seasoned chicken (about 1 pound each), letting them brown. Stir in chicken stock (6 cups), bay leaves, and Cajun seasoning. Simmer for an hour, then add okra or file powder for thickening. Serve over fluffy white rice. Gumbo’s all about layers of flavor, so take your time. Want the full step-by-step recipe? Keep reading!
Key Takeaway
- This gumbo recipe is full of traditional flavors.
- The roux is key to a rich taste.
- Serve it with rice for a complete dish.
Ingredients for Louisiana Chicken and Sausage Gumbo
Step-by-Step Instructions
1. Prepping Everything
First things first, gather all the ingredients. It’s easier to cook when everything’s ready to go. The sausage gets sliced into neat ¼-inch rounds, while the chicken is cut into bite-sized chunks. (2)Then there’s the holy trinity of Cajun cooking—onion, green bell pepper, and celery—all diced up, with garlic minced on the side. (That mix is where so much of the flavor comes from.) Don’t forget to measure out 6 to 8 cups of chicken stock. Homemade is great, but store-bought works just fine.
2. Making the Roux
Now for the roux, which is the heart of any good gumbo. In a big, heavy pot, heat ¾ cup of vegetable oil over medium heat. Once it’s hot, whisk in ¾ cup of flour. Then comes the tricky part—constant stirring. Seriously, don’t stop, or it’ll burn. It takes patience, about 20 to 30 minutes, to get that deep, rich brown color. The darker it gets, the better the flavor.
3. Cooking the Veggies
When the roux is just right, toss in the diced onion, bell pepper, and celery. Add the minced garlic, too. Stir it all together, letting the veggies soften and soak up the roux’s flavor. This part takes about 5 to 7 minutes, and the smell? Amazing.
4. Adding the Meat and Stock
Next up, the proteins. Stir in the sausage and chicken, letting them cook for a few minutes until the chicken’s no longer pink. Then slowly pour in the chicken stock—6 cups if you like it thicker, closer to 8 if you want it a bit soupier. Stir everything together so it’s all mixed up.
5. Seasoning the Pot
Time to season. Sprinkle in 2 teaspoons of Cajun seasoning (or more if you’re feeling bold), a bit of salt, and some black pepper. Toss in the bay leaves, too. If you like a little heat, add a pinch of cayenne. Give it all a good stir.
6. Letting It Simmer
Turn the heat down and let the gumbo simmer. It needs at least 30 minutes, maybe longer if you’ve got the time. Stir it every now and then so nothing sticks to the bottom. This is when all the flavors really come together.
7. Optional Add-Ins
If okra’s your thing, add it in during the last 15 minutes of cooking. It thickens the gumbo a bit and adds a nice texture.
8. Serving It Up
When it’s ready, serve the gumbo hot over a scoop of white rice. Sprinkle some chopped green onions or parsley on top for a fresh pop of color. And for those who like it spicy, keep the hot sauce handy.This gumbo isn’t just a meal; it’s a whole experience. The smoky sausage, tender chicken, and bold spices come together in a way that’s pure comfort. Perfect for sharing with friends or family—or keeping all to yourself. No judgment.
Instructions for Making Gumbo
Credits: Lunchtime Review
Step 1: Prepare the Roux
The roux is where it all begins. In a big, sturdy pot (a Dutch oven works great), mix equal parts vegetable oil and flour—¾ cup of each is a good start. Set it over medium heat and start stirring. And don’t stop. Seriously, constant stirring is the trick here. It takes about 20 to 30 minutes to get that deep chocolate-brown color that makes gumbo so good. If it burns, you’ll have to start over, so keep an eye on it. The smell will tell you when you’re on the right track—it’s nutty and rich, like toasted bread.
Step 2: Sauté the Vegetables
Once the roux is ready, toss in the holy trinity: diced onion, bell pepper, and celery. Add the minced garlic, too, because garlic just makes everything better. Stir it all together, letting the veggies cook down for about 5 to 7 minutes. They should soften up and soak in all that roux goodness. This step is where the base of the gumbo really starts to come alive.
Step 3: Brown the Meats
In a separate skillet, brown the sausage first. Sliced andouille sausage only needs about 5 to 7 minutes over medium heat to get a nice color. Once it’s done, set it aside. Then, in the same pan, brown the chicken pieces. A little salt and pepper go a long way here. The chicken doesn’t need to be fully cooked yet—it’ll finish cooking in the gumbo—but a quick sear adds flavor. (3)
Step 4: Combine Everything
Now it’s time to bring it all together. Add the browned sausage and chicken to the pot with the roux and veggies. Stir it up so everything’s coated. Then, slowly pour in the chicken stock, about 6 to 8 cups. Stir as you pour to keep the roux from clumping. The mixture will start to thicken, and you’ll see the gumbo taking shape.
Step 5: Season and Simmer
This is where the magic happens. Add Cajun seasoning, bay leaves, and a little more salt and pepper if needed. Stir it all in, then turn up the heat to bring the pot to a boil. Once it’s bubbling, lower the heat and let it simmer. Cover the pot loosely and let it go for 45 minutes to an hour. Stir every now and then to keep it from sticking. The longer it simmers, the better the flavors meld together.
Step 6: Add Okra (Optional)
If you’re using okra, now’s the time to add it. Toss it in during the last 15 to 20 minutes of cooking. Fresh or frozen, it doesn’t matter—it’ll thicken the gumbo and add a little something extra to the texture.
Step 7: Final Touches
When the gumbo’s done simmering, give it a taste. Adjust the seasonings as needed—maybe a pinch more Cajun spice or a little extra salt. Don’t forget to fish out the bay leaves before serving. They’ve done their job, but they’re not exactly edible.
Step 8: Serve It Up
Scoop some hot gumbo over a bed of cooked rice in a bowl. Garnish with chopped green onions or parsley for a fresh pop of color. And if anyone likes their gumbo with a kick, set out some hot sauce on the side.This gumbo isn’t just a recipe; it’s a whole experience. The smoky sausage, tender chicken, and bold Cajun spices come together in a way that’s warm, hearty, and downright comforting. Perfect for a family dinner or just a cozy night in.
Conclusion
The best Louisiana chicken and sausage gumbo is pure comfort in a bowl. With its deep, rich roux, smoky andouille sausage, tender chicken, and bold Cajun spices, it’s a dish that warms both body and soul. It’s not just about the food—it’s about the experience of making it, the smells filling the kitchen, and sharing it with loved ones. Serve it over rice, garnish with green onions, and enjoy every flavorful bite.
FAQ
What are the essential ingredients for the best Louisiana Chicken and Sausage Gumbo?
The key to making the ultimate Louisiana-style Chicken and Sausage Gumbo is to use high-quality, flavorful ingredients. Start with boneless, skin-on chicken thighs or breasts, along with spicy andouille sausage. The aromatic vegetables – onion, bell pepper, and celery – form the Cajun holy trinity that provides the gumbo’s foundation. Don’t forget the roux, which should be cooked to a deep chocolate brown for maximum flavor. Finish it off with Cajun seasonings, bay leaves, and your choice of chicken broth or stock.
How do I make the perfect roux for this Chicken and Sausage Gumbo?
Creating the ideal roux is crucial for an authentic Louisiana Chicken and Sausage Gumbo. In a large, heavy-bottomed pot, combine equal parts flour and canola oil. Cook the mixture over medium heat, stirring constantly, until it reaches a rich chocolate brown color. This can take 20-30 minutes, so be patient and don’t let it burn. The darker the roux, the more complex and nutty the final gumbo will taste.
When should I add the chicken and sausage to the gumbo?
For the best texture and flavor, you’ll want to add the chicken and sausage at different stages. Start by browning the andouille sausage in the pot first, then remove it and set it aside. Next, add the chicken pieces and cook them until they’re just shy of fully cooked through. This will allow the chicken to finish cooking later in the gumbo without becoming dry or overcooked.
How long should I simmer the Chicken and Sausage Gumbo?
Patience is key when making a truly delicious Chicken and Sausage Gumbo. After adding all the ingredients to the pot, let the gumbo simmer uncovered for at least 1-2 hours, stirring occasionally. This long cooking time allows the flavors to meld and the gumbo to thicken up nicely. You can even let it go for up to 3 hours for an even richer, more developed taste. Just make sure to add more chicken broth if it gets too thick.
Can I make Chicken and Sausage Gumbo ahead of time?
Absolutely! In fact, Chicken and Sausage Gumbo is one of those dishes that actually improves in flavor the longer it sits. Feel free to make a big batch and store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the gumbo for up to 3 months. When ready to serve, just reheat it on the stovetop or in the microwave. Add a sprinkle of chopped parsley or green onions on top before diving in.
Referencess
- https://www.food.com/recipe/louisiana-chicken-and-sausage-gumbo-the-real-stuff-47656
- https://www.jessicagavin.com/chicken-andouille-sausage-gumbo/
- https://laurenfromscratch.com/authentic-louisiana-cajun-chicken-and-sausage-gumbo/
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I’m Mary R. Q. , a seasoned professional chef dedicated to elevating home cooking experiences. Through my expertise in the culinary arts, I provide practical cooking tips and insightful reviews of kitchen utensils on my blog, milkwoodrestaurant.com. As a passionate advocate for transforming everyday meals into extraordinary culinary adventures, I aim to empower home cooks with the knowledge and tools they need to create delicious and memorable dishes. I’m also an author of the book “1,001 Kitchen Tips & Tricks: Helpful Hints for Cooking, Baking, and Cleaning (1,001 Tips & Tricks)” which is sold on Amazon. Join me on a flavorful journey as we explore the art of cooking and the essential tools that make it a joy.
