Chicken and Sausage Gumbo
This is proper Louisiana gumbo - the kind that takes most of a day but fills your house with incredible smells. The dark roux is what makes it authentic, and while it requires patience, the result is worth every minute of stirring.
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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!