Chicken and Sausage Gumbo Without Tomatoes: A Hearty Southern Delight
Chicken and sausage gumbo without tomatoes is a classic dish that offers warmth and comfort. This Southern favorite showcases the rich flavors of the roux along with the “holy trinity” of vegetables: bell peppers, onions, and celery.
In this article, readers will find a simple recipe that skips the tomatoes while still delivering a delicious taste. Want to learn how to make this hearty gumbo? Let’s get cooking!
Key Takeaway
- This gumbo recipe uses a dark roux for deep flavor without tomatoes.
- The “holy trinity” of onions, celery, and bell peppers is essential.
- Serve over white rice for a complete meal.
Essential Ingredients for Gumbo
Credits: Off the Chain with Joe
To prepare chicken and sausage gumbo without tomatoes, gather the following ingredients:
- Proteins: Chicken thighs or breasts paired with andouille sausage provide a rich and savory base.
- Vegetables: The holy trinity—diced onions, celery, and bell peppers—adds depth and flavor. Minced garlic is also essential for enhancing the overall taste.
- Roux: A dark roux made from equal parts flour and oil is crucial, as it gives gumbo its signature taste and color.
- Seasonings: Bay leaves, thyme, cayenne pepper, and black pepper work together to elevate the flavor profile of the dish.
- Stock: Chicken stock serves as the flavorful base for the gumbo, tying all the ingredients together.
These ingredients come together to create a hearty and delicious gumbo that is sure to satisfy!(1)
Making the Roux
To begin, heat olive oil or canola oil in a large pot or Dutch oven over medium heat. Gradually whisk in a cup of flour, stirring well as you cook. Continue to cook the mixture until the roux reaches a deep brown color, resembling chocolate. This process typically takes about 20 to 30 minutes.
Patience is essential during this step! Stir constantly to prevent burning, as the roux can quickly go from perfect to overcooked. The roux contributes a rich flavor that makes gumbo truly special.
Once the roux is ready, you’re prepared to move on to the next steps. It serves as the heart of your gumbo, bringing all the flavors together in a delicious way. Enjoy the cooking process, as it leads to a tasty meal!
Sautéing the Vegetables
Once the roux is ready, add the diced onions, celery, and bell peppers to the pot. Sauté these vegetables for about 5 to 10 minutes until they soften and become fragrant. This step is essential as it builds the foundation for your gumbo.
Don’t forget to include minced garlic for an extra layer of flavor. This combination of vegetables creates a delicious base that will make your gumbo rich and satisfying. Stir occasionally to ensure even cooking and to prevent sticking.
Adding the Proteins
Next, slice the andouille sausage and add it to the pot along with the chicken pieces. Stir everything together to ensure a thorough mix. As the sausage cooks, it will release its smoky flavor, enhancing the overall dish.
Make sure the chicken is evenly distributed throughout the mixture. The proteins will absorb the rich flavors from the roux and vegetables, making every bite delicious.
This step is crucial for creating a hearty gumbo that everyone will love. Keep stirring and enjoy the wonderful aromas filling your kitchen!
Simmering the Gumbo
stock while stirring to help combine all the flavors effectively. Add bay leaves and thyme for an extra layer of taste.
Bring the mixture to a boil, then reduce the heat to medium-low. Allow it to simmer uncovered for at least 45 minutes to an hour. This slow cooking process enables the flavors to meld beautifully, resulting in a rich and hearty dish that is sure to satisfy.
During this time, the aromas will fill your kitchen, making it hard to resist the anticipation of enjoying your gumbo!
Incorporating Okra
If using fresh okra, add it during the last 30 minutes of cooking. Okra helps thicken the gumbo and contributes a unique texture that many people enjoy. If you prefer, frozen okra can also be used; simply toss it in at the same time.
Whether you choose fresh or frozen, okra is a fantastic addition to your gumbo. It enhances the dish and makes it even more delicious. Be sure to stir occasionally to ensure everything cooks evenly. Enjoy the wonderful aromas as your gumbo simmers!
Adjusting the Flavor
Before serving, taste the gumbo and adjust the seasonings as needed. You can add salt or black pepper to enhance the overall flavor profile. If you enjoy a bit of heat, consider adding a dash of hot sauce to elevate the dish.(2)
This step is crucial to ensure your gumbo is perfectly seasoned and tailored to your taste. Take your time to make it just right before serving!
Serving the Gumbo
Serve the gumbo hot over a bed of cooked white rice or brown rice. The rice absorbs the flavorful broth, making every bite delicious. For an extra touch, garnish with sliced green onions. They add a nice crunch and a pop of color to the dish.
A side of potato salad pairs wonderfully and creates a traditional Southern meal. The creamy potato salad balances the rich flavors of the gumbo perfectly.
When serving your gumbo, be sure to enjoy it with family and friends. It’s a comforting dish that brings everyone together. Each bowl is like a warm hug on a plate!
Conclusion
This chicken and sausage gumbo without tomatoes is a delightful dish that highlights the flavors of Louisiana cuisine. By incorporating a dark roux and the holy trinity of vegetables, this recipe creates a rich and hearty meal suitable for any occasion. Enjoy this comforting dish with family and friends!
FAQ
What is the best size pot to use for Chicken and Sausage Gumbo without tomatoes?
For making Chicken and Sausage Gumbo without tomatoes, a big pot like a dutch oven or a stock pot is ideal. These types of pots allow you to stir well and accommodate the ingredients as they cook down. You want enough room for the dark roux, vegetables, and proteins to combine without overflowing.
How do I make a dark roux for my gumbo?
To create a dark roux, use equal parts of cup flour and canola oil or peanut oil in a large pot over medium heat. Stir well as it cooks to achieve a deep brown color. This process can take time, so patience is key. The roux should reach a dark color without burning.
What ingredients should I add to my gumbo?
In addition to chicken and sausage, you should add okra, bell peppers, and the cajun holy trinity of onions, celery, and green onions. Don’t forget to include bay leaves, black pepper, and kosher salt for flavor. You can also add shrimp or frozen okra if desired.
How long is the cook time for Chicken and Sausage Gumbo?
The cook time for Chicken and Sausage Gumbo typically ranges from 1.5 to 2 hours on medium low heat. Start by cooking the roux until it’s a deep brown color, then simmer the gumbo after adding your ingredients. Adjust the time based on your preferred thickness.
Can I use different types of oil for my gumbo?
Yes, you can use various oils like olive oil or neutral oils with high heat smoke points for your gumbo recipe. Each oil will impart slightly different flavors, so choose one that complements your taste. Just ensure that it can handle the heat when making the roux.
Should I serve Chicken and Sausage Gumbo with rice?
Absolutely! Serving Chicken and Sausage Gumbo with white rice or brown rice is traditional. The rice helps absorb the flavorful broth and balances the dish. You can also top it with green onions or hot sauce for an extra kick.
How do I incorporate okra into my gumbo?
You can add okra at different stages of cooking. If using fresh okra, slice it into size pieces and add it during the last 30 minutes of cooking. For frozen okra, you can add it directly from the package. It acts as a natural thickener in your gumbo.
Can I make Chicken and Sausage Gumbo in a slow cooker?
Yes! You can adapt your gumbo recipe for a slow cooker by first preparing the dark roux on the stovetop. Then transfer it to your slow cooker along with all other ingredients like chicken, sausage, and vegetables. Cook on low for 6-8 hours for deep flavors.
Is there a gluten-free option for this gumbo recipe?
To make a gluten-free version of Chicken and Sausage Gumbo, substitute regular flour with gluten-free flour when making your roux. Ensure that all other ingredients are also gluten-free, including any stock or seasoning blends you use.
What is gumbo file powder and how do I use it?
Gumbo file powder is made from ground sassafras leaves and adds flavor while also acting as a thickening agent. You should add it at the end of cooking to avoid stringiness in your gumbo. Just sprinkle it in before serving for an authentic touch!
References
- https://southernbite.com/chicken-and-sausage-gumbo/
- https://thenostressmama.com/easy-chicken-and-sausage-gumbo/
Related Article
- https://milkwoodrestaurant.com/chicken-sausage-gumbo-recipe/
- https://milkwoodrestaurant.com/chicken-shrimp-sausage-gumbo/
- https://milkwoodrestaurant.com/chicken-with-sausage-recipes/
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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.
