Chicken and Sausage Gumbo
This gumbo recipe is true to the state of Louisiana and requires an investment of a full day to create, but the results are definitely worth the time. The dark roux gives gumbo its distinctive flavor and aroma, and even though stirring takes time, your home will smell incredible for hours afterward.
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Ingredients
Ingredients (~6 servings)
- 3/4 cup all-purpose flour
- 1/3 cup vegetable oil
- ~2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
- 8 oz andouille sausage sliced into half moons
- 2 tsp Cajun seasoning
- 1 large onion diced
- 1 large green bell pepper diced
- 3/4 cup chopped celery ~3 stalks
- 6 cups chicken broth
- 1/8 tsp cayenne pepper
- 3 bay leaves
- Salt and pepper to taste
- 1 Tbsp file powder
Instructions
- Combine flour and oil in heavy-bottomed saucepan over medium-low heat.
- Stir continuously for 45-60 minutes until deep chocolate brown, then remove from heat and cool to room temperature.
- Heat 2 Tbsp oil in Dutch oven over medium-high heat.
- Brown sausage 5-6 minutes, remove and set aside.
- Brown chicken with Cajun seasoning 6-8 minutes, remove and set aside.
- Add onion, bell pepper, and celery to pot and sauté 8-10 minutes until soft.
- Return sausage and chicken to pot, add cooled roux, and stir 2-3 minutes.
- Slowly add chicken broth while stirring, then add cayenne and bay leaves.
- Season with salt and pepper to taste.
- Bring to boil, reduce to gentle simmer, and cook 2-3 hours, stirring occasionally.
- Whisk in file powder 30 minutes before serving.
- Remove bay leaves and serve over white rice.
Notes
Gumbo tastes better the next day.
Tried this recipe?Leave a comment below & let me know!