Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo Recipe: A Flavorful Southern Classic

Chicken and sausage gumbo is a rich and flavorful dish rooted in the culinary traditions of Louisiana. This hearty stew, known for its savory blend of meats, vegetables, and bold seasonings, is a staple in Southern cuisine. Gumbo can vary depending on the cook, but the classic version usually features a combination of chicken, smoked sausage, and the “holy trinity” of Creole cooking: onions, bell peppers, and celery. Whether you’re a seasoned chef or just looking to try something new, this detailed guide will walk you through making a delicious chicken and sausage gumbo.

What is Gumbo?

Gumbo is a type of stew or soup originating from Louisiana, where African, French, and Spanish culinary traditions converge. It is known for its thick, hearty base and complex flavors. Gumbo’s key ingredients typically include a roux, which is a mix of flour and fat cooked to various stages of browning; the “holy trinity” of onions, celery, and bell peppers; a protein (usually chicken, sausage, or seafood); and stock.

What sets gumbo apart from other stews is the use of okra (which contributes to its thick texture), filé powder (ground sassafras leaves), or both. The dish can be customized with various proteins and spices, making it versatile and deeply satisfying.

A Brief History of Gumbo

Gumbo’s origins are as diverse as its ingredients. The word “gumbo” itself likely comes from the West African word for okra, “ki ngombo.” Both African slaves and Creoles contributed to its development. The dish as we know it today evolved over centuries, blending French, Spanish, and Native American influences, with each culture adding unique elements like roux, spices, and native ingredients.

Today, gumbo is an iconic dish in Southern cooking, especially in Louisiana, where it’s often prepared for special occasions and family gatherings.

Ingredients for Chicken and Sausage Gumbo

The ingredients for chicken and sausage gumbo are simple but essential. Here’s what you’ll need to make a traditional pot of gumbo:

For the Roux

• 1/2 cup vegetable oil (or butter for a richer flavor)
• 1/2 cup all-purpose flour

For the Gumbo

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound smoked sausage, sliced (such as andouille or kielbasa)
• 1 large onion, diced
• 1 bell pepper, diced
• 3 ribs of celery, diced
• 4 cloves garlic, minced
• 6 cups chicken stock (homemade or store-bought)
• 1 (14-ounce) can diced tomatoes (optional, but adds a nice acidity)
• 2 bay leaves
• 1 tablespoon Cajun seasoning (or to taste)
• 1/2 teaspoon thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup okra, sliced (optional, for additional thickening)
• Filé powder (for thickening and seasoning, optional)

For Serving

• Cooked white rice
• Chopped green onions or parsley (for garnish)
• Hot sauce (optional, for extra heat)

How to Make Chicken and Sausage Gumbo

Now that you have all your ingredients, it’s time to dive into the step-by-step process of making chicken and sausage gumbo. This recipe may take some time, but the reward is a pot full of savory, flavorful goodness that will satisfy any crowd.

Step 1: Make the Roux

The roux is the foundation of any good gumbo, giving it its rich color and depth of flavor. A darker roux will provide a deeper, more robust flavor, but you need to watch it closely to avoid burning.

1. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the flour, stirring constantly with a wooden spoon or whisk.
3. Cook the roux for about 20 to 30 minutes, stirring continuously. The goal is to achieve a rich brown color, similar to chocolate. Be careful not to burn the roux, as it will result in a bitter flavor. If you notice any signs of burning, reduce the heat immediately.
4. Once the roux reaches the desired color, remove it from the heat and set it aside.

Step 2: Brown the Sausage and Chicken

1. In the same pot (with the roux set aside), brown the sausage over medium-high heat. Cook for about 5-7 minutes until the sausage slices are browned on both sides. Remove the sausage from the pot and set aside.
2. Season the chicken with salt and pepper. In the same pot, brown the chicken pieces in the sausage drippings for about 4-5 minutes on each side until they develop a nice color. The chicken doesn’t need to be fully cooked at this stage. Remove the chicken and set aside.

Step 3: Cook the Vegetables

1. Add the diced onions, bell peppers, and celery (the holy trinity) to the pot and cook over medium heat until softened, about 5-7 minutes.
2. Stir in the garlic and cook for an additional minute until fragrant.

Step 4: Combine Ingredients

1. Add the roux back into the pot with the vegetables, stirring to coat the veggies evenly.
2. Slowly pour in the chicken stock, whisking to incorporate the roux into the liquid and create a smooth consistency.
3. Add the browned chicken and sausage back into the pot.
4. Stir in the Cajun seasoning, bay leaves, thyme, paprika, and diced tomatoes (if using).

Step 5: Simmer the Gumbo

1. Bring the gumbo to a boil, then reduce the heat to low and simmer for about 45 minutes to 1 hour. Stir occasionally to prevent sticking.
2. Add the okra if using, and cook for another 15-20 minutes. Okra serves as a natural thickener and adds a unique flavor to the dish.
3. Adjust the seasoning with salt, pepper, and Cajun seasoning as needed. If the gumbo is too thin, you can let it simmer longer to thicken, or stir in a little filé powder at the end.

Step 6: Serve the Gumbo

1. Remove the bay leaves before serving.
2. Ladle the gumbo over a bowl of steamed white rice.
3. Garnish with chopped green onions or parsley for a fresh finish.
4. Serve with hot sauce on the side for those who like extra heat.

Tips for Making the Perfect Gumbo

• Patience with the Roux: Making a proper roux takes time, but it’s crucial for the flavor and texture of the gumbo. If you’re new to making roux, take it slow. It’s better to start at a lower heat and increase gradually rather than burning it.
• Use Good Sausage: The type of sausage you use can make a big difference in the overall flavor. Smoked andouille sausage is the traditional choice, but if it’s unavailable, kielbasa or another smoked sausage will work.
• Customize Your Protein: Gumbo is versatile, so feel free to add shrimp, crab, or other seafood toward the end of cooking if you want a seafood twist. Some people also prefer bone-in chicken for extra flavor.
• Control the Heat: Cajun and Creole dishes are known for their spice, but you can control the heat level by adjusting the amount of Cajun seasoning and hot sauce you use. Taste as you go!

Nutritional Information for Chicken and Sausage Gumbo

Here’s a rough estimate of the nutritional breakdown for one serving (without rice), based on a typical recipe for chicken and sausage gumbo:

• Calories: 350-450 kcal
• Protein: 25-30 grams
• Carbohydrates: 10-15 grams
• Fat: 20-30 grams
• Fiber: 2-4 grams

These values will vary depending on the type of sausage and ingredients you use, but gumbo can be a relatively balanced meal with protein, fat, and carbs.

Why You Should Try Making Gumbo

There’s something truly special about making a big pot of gumbo. It’s a communal dish that brings people together, whether for a weeknight dinner or a celebration. The flavors develop over time, making it even better as leftovers. Plus, gumbo freezes well, so you can enjoy it for days to come.

If you’ve never made gumbo before, don’t be intimidated. While the process may seem lengthy, it’s all about layering flavors and letting the ingredients shine. With a little patience and care, you can create a pot of chicken and sausage gumbo that tastes like it came straight from a Louisiana kitchen.

So, gather your ingredients, put on some Creole music, and enjoy the experience of making this beloved Southern dish. The result will be a warm, comforting bowl of gumbo that’s packed with flavor and history.

Conclusion

Chicken and sausage gumbo is more than just a meal—it’s a taste of Southern tradition, with its roots deeply intertwined with the cultural and historical fabric of Louisiana. Whether you’re enjoying a bowl with family on a cold evening or preparing it for a special occasion, this gumbo recipe is sure to become a favorite.