South Louisiana Chicken and Sausage Gumbo (No Okra!)
Introduction:
Growing up in Louisiana, my momma called her version of this the poor man’s gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any leftovers, this is something that is better the second day. Freezes well too.
Total Time: 2 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 2 hours
Nutritional Information (per serving):
- Calories: 358
- Fat: 20.8g
- Saturated Fat: 6.7g
- Cholesterol: 89.7mg
- Sodium: 1493.6mg
- Carbohydrates: 9g
- Fiber: 0.8g
- Sugar: 2.6g
- Protein: 31.4g
Servings:
- Yields: Approximately 10 servings
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bacon grease | 3 tbsp |
| All-purpose flour | 1/2 cup |
| Green onion | 1 |
| Onion | 1 |
| Garlic cloves | 2 |
| Chicken broth | 6 cups |
| Chicken bouillon cubes | 2 |
| Boneless skinless chicken breasts | 2 |
| Smoked sausage | 2 |
Instructions:
For the Roux:
- Heat bacon grease in a large skillet over medium-high heat.
- Add flour when melted.
- The mixture should be liquidy. If not, add a bit more bacon grease.
- Stir the mixture constantly, being careful not to scorch.
- Continue stirring until the mixture is the color of peanut butter.
For the Gumbo:
- Add chopped green onions, onions, and garlic to the roux in the skillet. Stir and allow to cook until the onions are clear.
- Meanwhile, in a large saucepan, warm 3 cans of chicken broth.
- Once the onions are clear, stir in one can of chicken broth until smooth.
- Add the roux mixture to the saucepan of broth.
- Use the same skillet used for the roux to cook the chicken and sausage until the chicken is no longer pink. Then, add them to the broth mixture.
- Pour the remaining 2 cans of broth into the skillet. Bring to a boil, stirring and cleaning the remaining roux and the flavors from the skillet.
- Add the skillet broth to the saucepan.
- Stir in Cajun seasonings and bouillon.
- Let the mixture simmer on low for 2 hours.
- Serve the gumbo over cooked white rice.
Enjoy your hearty South Louisiana Chicken and Sausage Gumbo! It’s a taste of Louisiana that’s sure to warm your soul. π²
