Cajun Chicken and Sausage Gumbo

The dish of all dishes – GUMBO!

There doesn’t have to be a special occasion for gumbo to be present in South Louisiana. Most parties or get-togethers, especially in the winter, will have some type of gumbo.

Sometimes it’s chicken and sausage, or seafood and okra, or duck and andouille, you can’t go wrong! Chicken and sausage was always the most common in our family, so it’s the gumbo that reminds me of home. Andddd it’s the one I can make the best.

Gumbo brings people together to watch football games, to share stories, and to enjoy each other’s company. It’s packed with meat and flavor that can be enjoyed by itself, but I prefer it alongside a bowl of potato salad and an ice cold beer!

This dish isn’t a quick, 30 minute meal, but boy oh boy is it worth it. Give yourself 4 hours before serving to start this dish, especially the first time. The ingredients are simple, but the process is time consuming (especially the roux)

Mais cher, have you never had gumbo? Pauvre ti bête!!

Let’s make the dish of South Louisiana!

First up- the base of the dish, the roux.

Roux is a mixture of fat and flour, cooked slowly to provide flavor and thick consistency to your gumbo. My fat of choice is vegetable oil, but some recipes use butter.

I add 3/4 cup vegetable oil and 1 cup all purpose flour to either a large Dutch oven or stock pot (I usually use my 7 quart stock pot for this recipe, but 5 quart also works)

Bring your heat to medium, and continuously stir your mixture. In the beginning you can get away with not constantly hovering over the fire, but as the color deepens, you want to keep an eye on it and not multitask. If you neglect it, it will burn, it will make your house smell horrid, and you will be sad.

I start my fire at medium, but at about the 10 minute mark I turn my heat down to medium-low. You want the mixture to be constantly bubbling.

*Note: I have a step by step video on how to make my roux on my Instagram account @kaitkitchen !!

Meanwhile, grab a whole rotisserie chicken or 6-8 chicken thighs (about 2 pounds). Shred the rotisserie chicken or cook the chicken thighs, seasoned with Tony’s in a separate large skillet or saute pan until cooked (about 7-8 minutes on each side)

Slice 1 pound of sausage of choice (andouille, smoked, deer, whatever you have) and add this to the chicken to brown.

Remove meats when browned. Add sausage to a paper towel lined plate (to get rid of grease) and chicken to a large bowl, shred or cut chicken when cool.

Also, chop –

  • 1 medium yellow onion
  • 1 green bell pepper
  • 2-3 stalks celery

Pulse veggies in food processor for extra small pieces if desired, but not necessary.

Add veggies to the same skillet used for the meats and cook down for 20 minutes.

Back to the roux:

For coloring – The first couple (ok 50) times I made roux, I would literally hold a piece of milk chocolate to get the coloring. No shame in my game.

Roux can be tricky in the last 15 minutes of cooking. It may get gritty, it’s ok, just continue to stir and then flatten out throughout the pan. Lower the fire if you are afraid to burn, it may take longer, but you’ll get there!

Once your roux is a milk chocolate color, have a celebration that you’ve made your roux, and now the fun starts.

Nowwwww we make the gumbo.

Add in 1/2 cup of chicken stock to the pot. IT WILL SIZZLE, IT’S OK! Don’t freak out, it’ll calm down soon, stir in the stock and then slowly add more stock 1/2 cup at a time until the whole box (4 cups) have been mixed in the roux.

Add in the cooked veggies and meats and stir to incorporate.

Slowly add in a second box of chicken stock, stirring to ensure that your roux does not separate. Then, add in 4 cups of water.

Now for spices! Add in –

  • 1 tablespoon Tony’s
  • 1 teaspoon salt
  • 1 teaspoon jarred minced garlic
  • 1/8 teaspoon cayenne (or 1/4 for more spice)
  • 1/2 teaspoon filé powder
  • 3 bay leaves

Bring mixture to a boil, then cover completely and simmer on low heat for 2 hours, stirring every 15 minutes.

You’ll have to scoop out grease as necessary. The chicken stock and sausage will throw a lot of grease, just get as much as you can!

Serve with fresh white rice and potato salad! C’est bon!

Chicken and Sausage Gumbo

  • 3/4 cup vegetable oil
  • 1 cup all purpose flour
  • 1 pound sausage of choice
  • 2 pounds chicken, either chicken thighs or rotisserie chicken
  • 1 medium yellow onion
  • 1 green bell pepper
  • 2-3 stalks celery
  • 2 boxes = 64 ounces chicken stock
  • 4 cups water
  • 1 tablespoon Tony’s
  • 1 teaspoon salt
  • 1 teaspoon jarred minced garlic
  • 1/8 teaspoon cayenne (or 1/4 teaspoon if you want more spice)
  • 1/2 teaspoon filé powder
  • 3 bay leaves
  1. Make roux:
    1. Add in oil and flour to a large stock pot or Dutch oven (5 quart or larger). Stir continuously over medium-low heat until roux turns a milk chocolate color (medium brown) *More commentary for roux above*
    2. Meanwhile, cook the meats and veggies
  2. Meats and veggies:
    1. Debone and shred rotisserie chicken or add chicken thighs that have been seasoned with Tony’s to a separate large skillet or saute pan and cook through (7-8 min on each side on medium-high)
    2. Slice sausage into 1/2 inch pieces, halved and add to the skillet with the chicken.
    3. Remove sausage and let drain on paper towel lined plate, remove chicken and place in bowl. Shred or cut chicken into small pieces once cool
    4. Dice onion, bell pepper, and celery. You can also add these to a food processor for even smaller pieces. Add veggies to the same skillet used for the meats and cook down for 15-20 minutes on medium-low heat.
  3. Making the Gumbo:
    1. Once roux is complete. Add in 1/2 cup of chicken stock. It will sizzle, it’s ok, just continue to stir in chicken stock 1/2 cup at a time until entire box is mixed with roux.
    2. Add in veggies and meat and stir.
    3. Add in second box of chicken stock, continuing to stir gumbo.
    4. Add in rest of ingredients (water and on) and then bring to a boil.
    5. Cover completely and simmer on low heat for 2 hours, stirring every 15 minutes.
    6. Spoon out grease as needed, chicken stock and sausage will continue to throw grease, just get as much as you can!
    7. Serve with fresh white rice and potato salad! C’est bon!!
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One Comment Add yours

  1. chefkreso says:

    Looks amazingly delicious!!

    Like

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