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:
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.
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.
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.
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.
Gradually add 1 quarts of hot water, and bring the mixture to a boil.
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.
Remove the chicken from the pot and leave to cool.
Add the cooked sausage to the gumbo and simmer for 30 minutes. Stir in the sliced green onions and cook for 30 more minutes.
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.
Remove the stew from the pan and season with filé powder.
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.
Thanks for sharing!
Dairy-Free Recipes
