Chicken and Sausage Gumbo Recipe
Description:
This Chicken and Sausage Gumbo recipe is a simple yet hearty dish that embodies the essence of Louisiana cuisine. With a classic combination of tender chicken, savory andouille sausage, and a medley of aromatic vegetables, this gumbo is sure to satisfy your cravings for a comforting meal. If you’re unable to find andouille sausage, feel free to substitute it with a local smoked sausage or kielbasa. Perfect for a weeknight dinner or whenever you’re craving a taste of Creole flavor, this recipe is easy to whip up and guaranteed to please your taste buds!
Nutritional Information (per serving):
- Calories: 759.9
- Fat Content: 54.4g
- Saturated Fat Content: 13.9g
- Cholesterol Content: 110.2mg
- Sodium Content: 1438.4mg
- Carbohydrate Content: 27.4g
- Fiber Content: 1.6g
- Sugar Content: 7.8g
- Protein Content: 38.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Chicken |
| 1 | Onion |
| 2 | Bell peppers |
| 2 | Celery ribs |
| 4 | Garlic cloves |
| 4-6 | Bay leaves |
| 4 | Dried thyme leaves |
| 2 | Salt |
| 2 | White pepper |
| 1 | Black pepper |
| – | Chicken |
| – | Andouille sausages |
| 1 | Green onion |
| 2 | Fresh parsley |
| 2/3 | Cup flour |
| – | Cooking oil |
| – | Chicken stock or broth |
Instructions:
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Prepare the Chicken: Season the chicken with salt, pepper, and Creole seasoning. In a large heavy pot, brown the chicken quickly over medium-high heat. Once browned, remove the chicken from the pot and set it aside.
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Cook the Sausage: In the same pot, brown the andouille sausage. Once browned, pour off any excess fat and reserve the meats for later use.
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Make the Roux: In the same heavy pot, heat the cooking oil. Gradually add the flour to the hot oil, stirring constantly to create a roux. Cook the roux over medium to high heat until it reaches a dark reddish-brown color, resembling the shade of coffee or milk chocolate for a Cajun-style roux. If you prefer a quicker method or a lighter roux, you can cook it to a medium, peanut-butter color over lower heat.
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Add Vegetables: Add the chopped onions, bell peppers, celery ribs, garlic cloves, bay leaves, and dried thyme leaves to the roux. Stir quickly to combine the vegetables with the roux. This helps to cook the vegetables while preventing the roux from burning.
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Continue Cooking: Cook the vegetable-roux mixture for about 4 minutes, stirring constantly to prevent sticking or burning.
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Combine Ingredients: Return the browned chicken and sausage to the pot. Pour in the chicken stock or broth, and add the remaining seasonings, including salt, white pepper, black pepper, and any additional Creole seasoning to taste.
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Simmer: Bring the gumbo to a boil, then reduce the heat to a simmer. Allow the gumbo to cook for approximately 1 hour, skimming off any excess fat that rises to the surface as needed.
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Add Garnishes: Just before serving, add the chopped green onions and fresh parsley to the gumbo. Allow the gumbo to heat through for an additional 5 minutes to allow the flavors to meld together.
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Serve: Ladle the hot gumbo over cooked rice in large shallow bowls. Serve immediately, accompanied by hot crusty bread for a truly authentic Louisiana dining experience.
Enjoy your hearty and flavorful Chicken and Sausage Gumbo! 🍲🔥
