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!!
Gumbo starts with a roux which is a mixture of fat and flour, cooked slowly to provide flavor and a thick consistency to your dish. My fat of choice is vegetable oil, but some recipes use butter. Making sure that your fire is not too high is key for a good roux, you need a medium-low heat and patience.
If you neglect your roux, it will burn, it will make your house smell horrid, and you will be sad. Don’t be too proud to hold a piece of chocolate next to your pot to get the correct color, I do it all the time! You can make a roux!! You can do it!!
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
- 64 ounces chicken stock (or 8 cups water and 8 teaspoons better than bouillon)
- 4 cups water
- 1 tablespoon Tony’s
- 1 teaspoon salt
- 1 teaspoon jarred minced garlic or 1/2 teaspoon garlic powder or 2 cloves fresh garlic
- 1/8 teaspoon cayenne (or 1/4 teaspoon if you want more spice)
- 1/2 teaspoon filé powder
- 3 bay leaves
- Make roux:
- 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)
- Meanwhile, cook the meats and veggies
- Meats and veggies:
- 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)
- Slice sausage into 1/2 inch pieces and add to the skillet with the chicken.
- Remove sausage and let grease drain on paper towel lined plate, remove chicken and place in bowl. Shred or cut chicken into small pieces once cool
- 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.
- Making the Gumbo:
- 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.
- Add in veggies and meat and stir.
- Add in second box of chicken stock, continuing to stir gumbo.
- Add in rest of ingredients (water and on) and then bring to a boil.
- Cover completely and simmer on low heat for 2 hours, stirring every 15 minutes.
- Spoon out grease as needed, chicken stock and sausage will continue to throw grease, just get as much as you can!
- Serve with fresh white rice and potato salad! C’est bon!!
A few step by step pictures below –