Chicken and sausage gumbo without roux is a fantastic way to enjoy this classic dish without the hassle of making a roux. This simplified version still delivers all the rich, savory flavors gumbo lovers adore.
Using tender chicken thighs, smoky andouille sausage, and a colorful mix of vegetables, it comes together quickly. (1)
Seasoned with Cajun spices and simmered until everything is tender, it’s perfect served over rice. If you want to create a comforting, hearty meal in no time, this is the recipe for you! Want to know how to make it? Keep reading for the simple recipe!
Key Takeaway
- This method simplifies making gumbo while keeping great taste.
- Browning the meat adds depth to the flavor.
- Serve over rice for a hearty meal.
Ingredients for Chicken and Sausage Gumbo
Proteins:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 pound andouille sausage, sliced (or any smoked sausage)
Vegetables:
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 16 ounces frozen okra (optional)
Liquids:
- 4 cups chicken stock
- 2 cups water
Seasonings:
- 3 tablespoons Cajun seasoning (or to taste)
- Salt and black pepper to taste
- 1 bay leaf
Optional Ingredients:
- Hot sauce for serving
- Cooked rice for serving
- Fresh parsley or green onions for garnish
Step-by-Step Instructions
Credits: Cooking 4 1
1. Prepare the Ingredients
Getting everything in place is the first step to whipping up a fantastic gumbo. The process feels a lot smoother and more enjoyable when all the needed ingredients are laid out like a beautiful garden. (2)
- Proteins: The cook starts by cutting the chicken thighs or breasts into bite-sized pieces, perfect for scooping them up with a spoon later. They slice the andouille sausage into rounds, imagining how that smoky flavor will mingle beautifully in the pot. This is the foundation of the dish, and the anticipation builds!
- Vegetables: Dicing the large onion and green bell pepper livens up the kitchen with color, while sharpening the knife and chopping the celery into small pieces allows for precision. Finally, they mince the garlic, releasing an enticing aroma that fills the air. If okra is part of the plan, it’s kept frozen for now, waiting for its chance to shine.
- Liquids: Measuring out 4 cups of chicken stock and 2 cups of water is done with care. Being prepared feels like having a roadmap for a delightful culinary adventure—no surprises, just flavorful outcomes!
2. Sauté the Vegetables
In a large pot or Dutch oven, it’s time to turn up the heat just a little and create a nice melody of flavors.
- Add the Vegetables: With a small amount of oil heating over medium heat, the diced onion, green bell pepper, celery, and minced garlic are dropped in. The cook stirs them together, enchanted as they sizzle in the pot, each sound like a tiny cheer of delight.
- Cook Until Soft: They sauté the vegetables for about 5 to 7 minutes, nurturing them until they’re soft and fragrant. The onions take on a lovely clear hue, and the other veggies soften just right. This builds the flavor base for the gumbo, filling the kitchen with warmth and nostalgia—it’s the smell of home.
3. Cook the Sausage
Now, it’s time to bring some hearty flavor into the mix, turning up the excitement!
- Brown the Sausage: The sliced andouille sausage gets tossed into the pot, sizzling as it hits the hot oil. Stirring occasionally, the sausage cooks for about 5 to 7 minutes, transforming into a delicious golden brown while releasing its flavorful oils. The kitchen is filled with mouthwatering aromas at this point, and it’s hard not to sneak a taste!
- Combine with Vegetables: The cook stirs the sausage into the sautéed vegetables, creating harmony as all the ingredients come together, each one bringing its own unique flair to the dish.
4. Add the Chicken
The moment arrives for the chicken to join this friendly gathering. (3)
- Incorporate the Chicken: The bite-sized pieces of chicken are added to the pot with a gentle clatter. The cook stirs everything together, feeling excitement build as colors blend beautifully.
- Cook the Chicken: For about 5 minutes, the chicken gets that initial cook. It doesn’t need to be fully done yet since it will get plenty of time to soak in all that flavor later on as it continues to simmer with the gumbo.
5. Incorporate Liquids
Now it’s time to add some liquid gold to build up that rich, savory broth everyone craves.
- Add Chicken Stock and Water: The cook gradually pours in the 4 cups of chicken stock and the 2 cups of water, stirring continuously to mix everything together nicely. The mixture swirls and bubbles, promising good things.
- Adjust Consistency: If someone prefers a thinner gumbo, it’s easy to add a bit more water. The key is to mix until everything feels just right without any lumps.
6. Season the Gumbo
Now comes the fun part: adding flavor and making it sparkle.
- Add Seasonings: The cook sprinkles in 3 tablespoons of Cajun seasoning, letting that spicy aroma waft through the air. Salt and black pepper are tossed in to taste, alongside the bay leaf. It’s a moment filled with anticipation, bringing the gumbo to life.
- Mix Well: Everything gets stirred together, and the smells are so enticing that they could make anyone hungry. The combination starts to enhance the chicken and sausage, turning into a warm hug in a bowl.
7. Simmer
Now it’s time for the gumbo to cook slowly. This is where the magic happens.
- Bring to a Boil: The heat is turned up, bringing everything to a gentle boil. This helps the chicken cook thoroughly, ensuring every bite will be tender.
- Reduce Heat: As soon as it’s bubbling, the heat is reduced to low. The gumbo simmers uncovered for about 45 minutes to an hour, with occasional stirring to prevent sticking. This allows the flavors to meld beautifully over time.
8. Add Okra (Optional)
If okra is desired, the time has arrived to incorporate it into the warm mixture.
- Incorporate Okra: When there are just 15 to 20 minutes left for cooking, frozen okra makes its debut. It adds thickness and a unique flavor that tastes wonderful, and gently stirring it in helps it mix throughout.
9. Final Adjustments
As the gumbo nears completion, it’s time for a taste test—one of the most enjoyable parts!
- Taste and Adjust: The cook takes a spoonful, savoring the rich flavors dancing on their palate. Depending on the mood, a bit more Cajun seasoning, salt, or pepper might be necessary. The goal is to find that perfect balance!
- Remove Bay Leaf: Before serving, the bay leaf must be removed. It has served its purpose well but shouldn’t be served at dinner.
10. Serve
Finally, it’s showtime! The patience pays off with each fragrant whiff of gumbo.
- Serving the Gumbo: The hot gumbo is ladled over cooked rice in bowls. The rice absorbs the rich flavors beautifully, making each bite feel extra special.
- Garnish: For some color and a bit of freshness, a sprinkle of fresh parsley or chopped green onions is added on top, making it look almost too pretty to eat.
- Add Heat: For those who enjoy a kick, hot sauce is offered on the side, letting everyone customize their bowl to their liking.
By following these steps, the cook creates a hearty chicken and sausage gumbo that feels like a warm hug on a chilly day. The combination of flavors brings friends and family close together. And as stories are shared around the table, laughter fills the air.
This delicious dish transforms mere moments into cherished memories that linger long after everyone has gone home. It’s not just a meal; it’s a celebration of joy found in the kitchen and around the dinner table.
Conclusion
Chicken and sausage gumbo without roux is a delicious twist on the classic recipe. By simply browning the meats and sautéing fresh vegetables, you still get that rich, comforting flavor without the long process of making a roux. It’s a quicker option that maintains the essence of traditional gumbo while being perfect for gatherings. Serve it hot and enjoy this heartwarming meal with family and friends. It’s sure to please everyone’s taste buds!
FAQ
What are the key ingredients in a Chicken and Sausage Gumbo without a roux?
In a roux-free Chicken and Sausage Gumbo, the essential ingredients include boneless, skin-on chicken thighs or breasts, spicy andouille sausage, the Cajun holy trinity of onions, bell peppers, and celery, garlic, chicken broth or stock, Cajun seasonings, bay leaves, and perhaps some okra for thickening. Without a traditional roux, the gumbo will have a thinner, more broth-like consistency, but the bold flavors of the chicken, sausage, and Cajun spices will still shine.
How do you thicken a Chicken and Sausage Gumbo without a roux?
To thicken a Chicken and Sausage Gumbo without using a roux, you have a few options. One is to add sliced or whole okra, which will release a natural thickening agent as it cooks down. Alternatively, you can stir in a bit of file powder – a seasoning made from ground sassafras leaves – towards the end of cooking. If you want an even heartier texture, you can also purée some of the cooked vegetables and stir them back into the gumbo. The key is to let the gumbo simmer slowly to allow the flavors to develop.
What’s the best way to cook the chicken and sausage in a roux-free Gumbo?
For maximum flavor in a Chicken and Sausage Gumbo without a roux, it’s best to brown the proteins separately before adding them to the stew. Start by searing the andouille sausage in the pot until it’s nicely caramelized, then remove it and set it aside. Next, brown the chicken pieces in the same pot, again removing them once they’re cooked through but not quite done. This technique helps develop rich, complex flavors that will permeate the entire gumbo.
How long should I simmer a Chicken and Sausage Gumbo without a roux?
Even without a roux, you’ll still want to let your Chicken and Sausage Gumbo simmer for at least 1-2 hours to allow the flavors to fully meld. This extended cooking time is essential, as it allows the chicken and sausage to become incredibly tender and the spices and aromatics to infuse the broth. You can even let it go for up to 3 hours for an even more developed taste. Just keep an eye on the liquid level and add more chicken broth as needed to prevent it from becoming too thick.
Can I make this roux-free Chicken and Sausage Gumbo ahead of time?
Absolutely! One of the great things about Chicken and Sausage Gumbo without a roux is that it reheats beautifully. 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, simply reheat it on the stovetop or in the microwave. The flavors will continue to develop the longer it sits, making it a perfect make-ahead meal.
Referencess
- https://www.allrecipes.com/recipe/222738/rouxless-gumbo/
- https://www.food.com/recipe/no-roux-chicken-and-sausage-gumbo-503152
- https://www.twopinkpeonies.com/no-roux-gumbo/
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- https://milkwoodrestaurant.com/chicken-sausage-gumbo-with-jar-roux/
- https://milkwoodrestaurant.com/best-louisiana-chicken-and-sausage-gumbo-recipe/
- https://milkwoodrestaurant.com/chicken-and-sausage-gumbo-without-tomatoes-2/
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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.
