Chicken and Sausage Gumbo – This chicken sausage gumbo is a rich, flavorful dish with tender chicken and smoky sausage simmer together in a thick, seasoned broth, onions, bell peppers, and celery. Served over steaming rice, this gumbo is the ultimate comfort food, perfect for cozy dinners or feeding a crowd.
What is Chicken and Sausage Gumbo?
Gumbo is a traditional Creole dish that hails from Louisiana. It’s a thick, flavorful stew typically served over rice. The dish originated in the 18th century and is influenced by a variety of cultural traditions, including French, African, Spanish, and Native American cuisines. The beauty of gumbo lies in its versatility, allowing for endless variations depending on available ingredients and personal preference. Chicken and sausage gumbo is one of the most popular versions, offering a perfect balance of smoky sausage and juicy chicken in every spoonful.
Tips and Tricks for the Perfect Chicken and Sausage Gumbo
- Master the Roux: The roux is the base of gumbo, and it requires patience. Use equal parts flour and fat (usually oil or butter) to make the roux. Stir it constantly over medium heat until it reaches a deep brown color, which should take about 20-30 minutes. A darker roux adds more flavor and complexity to the gumbo.
- Use andouille sausage: Andouille sausage is a smoked sausage with a spicy kick that gives gumbo its signature flavor. While other sausages can be substituted, andouille is highly recommended for its authentic taste.
- Low and Slow Cooking: Gumbo tastes even better the next day, so feel free to cook it ahead of time. The longer it simmers, the more the flavors meld together, creating a richer, more comforting stew.
- Season as You Go: The key to a great gumbo is seasoning at every step of the process. Salt and pepper the chicken before browning, season the sausage, and taste the broth as it simmers. Layering flavors ensures that the gumbo is as flavorful as possible.
- Use the “Holy Trinity”: The foundation of many Creole and Cajun dishes, including gumbo, is the “Holy Trinity”—onions, bell peppers, and celery. These vegetables provide a deep, aromatic base for the gumbo and enhance its flavor.
- Don’t Overcrowd the Pot: When cooking the chicken and sausage, do so in batches. Crowding the pan can cause the proteins to steam rather than brown, which affects the texture and flavor of the gumbo.
- Choose Your Spice Level: Gumbo is meant to have a bit of heat, but you can adjust the spice level according to your preference. If you like it mild, reduce the amount of cayenne pepper or omit it altogether. If you prefer more heat, feel free to add more chili powder or hot sauce.
Variations of Chicken and Sausage Gumbo
While Chicken and Sausage Gumbo is already a perfect pairing, here are a few variations to consider:
- Seafood Additions: Some variations of gumbo include seafood like shrimp, crab, or oysters. Add the seafood towards the end of cooking to prevent overcooking.
- Vegetarian Version: For a vegetarian gumbo, skip the sausage and chicken, and instead use mushrooms, okra, and tofu as the base. A vegetable broth can replace chicken stock.
- Smoked Turkey or Ham: For a slightly different take, smoked turkey or ham can be used in place of the sausage. The smoky flavors will still provide a deep richness to the gumbo.
- Spicy Sausage: For those who love a bit of extra heat, substitute the andouille sausage with a spicier sausage variety, or add fresh jalapeños for a zesty kick.
How to Serve Chicken and Sausage Gumbo
Gumbo is traditionally served over steamed white rice, which helps balance the richness of the stew. A dollop of filé powder (dried, ground sassafras leaves) is often sprinkled on top to add a slight earthy flavor and thickness to the gumbo.
You can also serve it with a side of crusty French bread or cornbread to soak up the delicious broth. For an added touch, garnish your gumbo with freshly chopped green onions or parsley. A dash of hot sauce will elevate the dish and give it an extra pop of flavor if you like a bit of spice.
How to Store Chicken and Sausage Gumbo
Gumbo stores wonderfully and tastes even better after the flavors have had time to meld together. Here’s how you can store and reheat it:
- Refrigeration: Store leftover gumbo in an airtight container in the fridge for up to 4 days. The rice can be stored separately to avoid it becoming soggy.
- Freezing: Gumbo can be frozen for up to 3 months. However, if you’ve added rice to the gumbo, it may become mushy once frozen and thawed, so it’s best to freeze the gumbo without rice.
- Reheating: When reheating, warm the gumbo over low heat on the stovetop, adding a little extra broth or water if necessary to reach your desired consistency. If reheating from frozen, allow the gumbo to thaw in the refrigerator overnight before reheating.
Recipe FAQs About Chicken and Sausage Gumbo
Can I make Chicken and Sausage Gumbo ahead of time?
Yes, gumbo actually gets better the longer it sits. It’s an excellent make-ahead dish for busy weeknights or gatherings. Just refrigerate or freeze it and reheat when you’re ready to serve.
What’s the difference between gumbo and jambalaya?
Gumbo is a stew-like dish, usually served over rice, while jambalaya is a one-pot rice dish that is cooked with the other ingredients. Both are classic Louisiana dishes, but they differ in texture and preparation.
Can I use boneless chicken for this gumbo recipe?
While bone-in chicken thighs or chicken drumsticks provide more flavor and richness, you can certainly use boneless chicken for convenience. Just make sure to season and cook it thoroughly before adding it to the gumbo.
How do I make gumbo less thick?
If your gumbo becomes too thick, you can add more chicken stock or water to thin it out. Stir in small amounts until it reaches your desired consistency.
Can I substitute the sausage for another meat?
While andouille sausage is a key ingredient for authentic flavor, you can substitute it with another type of smoked sausage or even chorizo for a different twist. Just make sure the sausage has a similar smoky flavor to maintain the gumbo’s depth.
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo - This chicken sausage gumbo is a rich, flavorful dish with tender chicken and smoky sausage simmer together in a thick, seasoned broth, onions, bell peppers, and celery. Served over steaming rice, this gumbo is the ultimate comfort food, perfect for cozy dinners or feeding a crowd.
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil (plus 1 tablespoon)
- 3 ribs celery, diced
- 2 large yellow onions, diced
- 2 large green bell peppers, diced
- 5 cloves garlic, minced
- 2 teaspoons Creole seasoning
- 6–8 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 lb andouille or Cajun smoked sausage, sliced
- 6 cups shredded cooked chicken
- 1 lb okra, trimmed and chopped (frozen okra works too)
- Salt & pepper to taste
- Cooked white rice, sliced green onion, and hot sauce for serving
Instructions
- You have two options for making the roux, the base of your gumbo.
- Oven Method: Preheat the oven to 350°F. Mix 1 cup flour and 1 cup oil in a large Dutch oven. Bake uncovered for 2-4 hours, stirring every 30 minutes, until it turns a rich, milk chocolate brown. Keep an eye on it—cooking time can vary!
- Stovetop Method: Heat the flour and oil over medium-low heat in a Dutch oven. Stir constantly for 30-60 minutes, scraping the bottom to prevent burning. Once it’s a milk chocolate brown, you’re good to go. Patience is key!
- Once your roux is ready, toss in the diced celery, onions, and bell peppers. Cook for about 8-10 minutes until softened. Add garlic and Creole seasoning, and cook for another minute until fragrant.
- Slowly pour in 6 cups of chicken stock, then add the bay leaves and thyme. Season with salt, pepper, and more Creole seasoning to taste. Bring to a boil, reduce heat, and let it simmer uncovered for about 45 minutes, stirring occasionally.
- In a separate skillet, heat 1 tablespoon oil over medium-high heat. Brown the sliced sausage, then add it to the gumbo pot.
- Add the shredded chicken and chopped okra to the gumbo. Let it simmer uncovered for another 30-45 minutes until thickened to your liking. If needed, add more stock to adjust the consistency. Skim off any excess grease. Don’t forget to remove the bay leaves!
- Ladle the gumbo over a bed of hot rice. Garnish with sliced green onions and a few dashes of hot sauce for an extra kick.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 1220Total Fat 67gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 47gCholesterol 157mgSodium 3084mgCarbohydrates 80gFiber 3gSugar 30gProtein 70g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
This Chicken and Sausage Gumbo recipe is a delicious introduction to one of Louisiana’s most iconic dishes. By following the steps and tips provided, you’ll be able to create a rich, hearty meal that bursts with flavor. Whether you’re enjoying it with family or sharing it with friends, gumbo brings people together with its warmth and depth. So next time you’re in the mood for comfort food, let this gumbo recipe take center stage at your dinner table.
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