Chicken and Sausage Gumbo

superb Louisiana classic
Superb Louisiana classic
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Ingredients

Adjust Servings:
0,5 pound Andouille sausage cut into 1/4-inch-thick slices
1 Chicken Breast skinned bone-in
Vegetable oil
½ cup All-purpose flour
1 Onion medium, chopped
½ Green bell pepper chopped
2 ribs Celery sliced
1 quarts Water hot
3 Garlic clove minced
2 Bay leaf
1 tbsp Worcestershire sauce
2 tbsp Creole seasoning
½ tsp Dried thyme
½ to 1 tsp Hot sauce
4 Green onion sliced
Filé powder optional
Cooked rice hot
Garnish:
Green onion chopped

Nutritional information

735
Calories
35.9g
Fat
30.1g
Carbohydrates
68.7g
Protein
180mg
Cholesterol
2114mg
Sodium
  • Dairy-Free Recipes
Ingredients
  • Garnish:

Chicken and Sausage Gumbo

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This Chicken and Sausage Gumbo is a classic Louisiana recipe which I love to make around Mardi Gras. Gumbo is a flavorful stew which combines several varieties of meat or seafood with a sauce or gravy. I like to use a combination of andouille sausage and chicken breasts in my gumbo.

To make this start by cooking the sausage until browned. Cook the chicken in the reserved drippings. Make a roux from the drippings and flour. A roux is a blend of equal amounts of flour and fat cooked together to thicken sauces. This recipe requires the roux to be cooked for over 20 minutes until it is chocolate colored. Add chopped vegetables, water, chicken, garlic and seasonings. Simmer for an hour and remove the chicken. Add the sausage and green onions. Bone the chicken breasts and cut the meat into strips. Return the chicken to the pot and remove and discard the bay leaves. Before serving, sprinkle with filé powder, if desired. Filé powder is a spicy herb made from dried and ground leaves of the sassafras tree. Serve the gumbo over hot cooked rice.

To make Chicken and Sausage Gumbo, you will need the following ingredients:

Ingridiens for Chicken and Sausage Gumbo

Steps to make Chicken and Sausage Gumbo

1

Cook sausage

5

Place 0,5 pound of andouille sausage slices in a Dutch oven. Cook over medium heat, while stirring constantly for 5 minutes until browned. Remove from the pot and drain the excess oil on paper towels. Set the cooked sausage aside and leave the drippings in the pot.

2

Cook chicken

5

Add 1 skinned bone-in chicken breasts to the reserved drippings in the Dutch oven and cook over medium heat for 5 minutes until browned all over. Remove and drain on paper towels. Reserve the drippings in the Dutch oven.

3

Make roux

20

Add oil to the reserved to bring the amount to ½ cup. Add ½ cup all-purpose flour and cook the roux over medium heat, stirring constantly for 20 - 25 minutes, until the mixture is chocolate colored.

4

Cook onions, bell pepper, and celery

8

Stir in the chopped onion, ½ a green bell pepper, and 2 chopped celery ribs. Cook, while stirring often for 8 minutes or until tender.

5

Make sauce

3

Gradually add 1 quarts of hot water, and bring the mixture to a boil.

6

Add chicken and seasoning

60

Add the browned chicken breasts, garlic, and 2 bay leaves, 1 tablespoon of Worcestershire sauce, 2 teaspoons of Creole seasoning, ½ teaspoon of dried thyme and ½ - 1 teaspoon of hot sauce. Reduce the heat to low, and simmer, stirring occasionally for 1 hour.

7

Remove chicken

10

Remove the chicken from the pot and leave to cool.

8

Add sausage and green onions

60

Add the cooked sausage to the gumbo and simmer for 30 minutes. Stir in the sliced green onions and cook for 30 more minutes.

9

Stir in boned chicken meat and heat

10

Bone the chicken breasts and slice the meat into strips. Return the chicken meat to the gumbo and simmer for 5 minutes. Remove the bay leaves and discard.

10

Add filé powder

1

Remove the stew from the pan and season with filé powder.

11

Serve

2

Serve over hot cooked rice and garnish with thinly sliced green onions.

This classic Louisiana Chicken and Sausage Gumbo is a delicious comforting stew to serve at Mardi Gras! Come back to leave a comment below if you try this one.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1
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