Authentic Creole Chicken and Sausage Gumbo
Dive into the rich flavors of Creole cuisine with this Authentic Creole Chicken and Sausage Gumbo. This hearty, thick stew is a celebration of South Louisiana's culinary heritage, combining tender chicken, spicy andouille sausage, and a variety of aromatic spices. The blend of vegetables, including onions and bell peppers, enhances the dish with freshness, while the deep and nutty roux brings warmth and depth. Perfectly served over a bed of fluffy white rice, this gumbo is sure to be a crowd-pleaser at your dinner table, ideal for family gatherings or special occasions.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Basil
2 teaspoons (dried)
Bay leaves
10 (whole)
Chili powder
2 teaspoons (dried)
White pepper
2 teaspoons (ground)
Black pepper
2 teaspoons (ground)
Parsley
1/2 cup (chopped)
Cayenne pepper
1 teaspoon (ground)
Granulated garlic
1/2 cup (dried)
Thyme
2 teaspoons (dried)
Oregano
2 teaspoons (dried)
Salt
2 teaspoons (to taste)
Chicken thighs
3.5 lbs (boneless, skinless)
Andouille sausage
3.5 lbs (sliced)
Onions
3 lbs (chopped)
Green bell peppers
2 (chopped)
Water
4.5 gallons (filtered)
Oil
2 cups (for roux)
Flour
2 cups (for roux)
Instructions
1
In a large pot, bring the water and bay leaves to a boil. This will create a flavorful base for your gumbo.
2
In a separate saucepan, combine the oil and flour over medium heat. Stir continuously for about 20 minutes until the mixture turns a deep brown, creating a roux. Be attentive to avoid burning.
3
Once the roux is ready, carefully stir in the chopped onions and cook until they are soft and translucent.
4
Add the roux mixture to the pot of boiling water, stirring constantly to incorporate it well with the water and bay leaves.
5
Now mix in the thyme, oregano, basil, garlic powder, chili powder, cayenne pepper, black pepper, white pepper, and salt. Stir until combined.
6
Next, add the chopped bell peppers, cooked onions from the roux, chicken thighs, and sliced andouille sausage into the pot.
7
Allow the gumbo to simmer on low heat. Cook for roughly 1.5 to 2 hours, stirring occasionally, until the chicken is thoroughly cooked and the broth has thickened.
8
Adjust the seasoning, if necessary, and serve your hearty gumbo over a generous scoop of white rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Creole Chicken and Sausage Gumbo?
It is a hearty, thick stew from South Louisiana's culinary heritage that combines tender chicken, spicy andouille sausage, and a deep, nutty roux.
What proteins are used in this gumbo recipe?
This recipe uses 3.5 lbs of boneless, skinless chicken thighs and 3.5 lbs of sliced andouille sausage.
How is the roux for this gumbo prepared?
The roux is made by combining 2 cups of oil and 2 cups of flour in a saucepan over medium heat, stirring continuously for about 20 minutes until it turns a deep brown.
How long does it take to cook the roux?
The roux requires approximately 20 minutes of attentive, continuous stirring to reach the necessary deep brown color without burning.
What color should the gumbo roux be?
The roux should reach a deep brown color, which provides the signature warmth and nutty depth to the dish.
Which vegetables are included in this Creole gumbo?
The recipe calls for 3 lbs of chopped onions and 2 chopped green bell peppers.
What type of chicken is best for this recipe?
Boneless, skinless chicken thighs are used as they remain tender and flavorful throughout the long simmering process.
What kind of sausage is recommended for authentic flavor?
Authentic spicy andouille sausage is used to provide the traditional South Louisiana flavor profile.
How long should the gumbo simmer?
The gumbo should simmer on low heat for roughly 1.5 to 2 hours until the chicken is thoroughly cooked and the broth has thickened.
What is the base liquid for the gumbo?
The base is created by boiling 4.5 gallons of filtered water with 10 whole bay leaves.
How many bay leaves are needed for this recipe?
The recipe requires 10 whole bay leaves to build a flavorful base for the stew.
Is this Creole gumbo recipe spicy?
Yes, it features a spicy profile created by cayenne pepper, chili powder, white pepper, black pepper, and andouille sausage.
How should the gumbo be served?
It is traditionally served over a generous, fluffy bed of white rice.
What dried herbs are used in the seasoning blend?
The seasoning includes dried basil, dried thyme, dried oregano, and chopped parsley.
How much oil and flour are needed for the roux?
The recipe uses an equal ratio of 2 cups of oil and 2 cups of flour to create the roux.
How much garlic is included in the recipe?
The recipe calls for 1/2 cup of granulated garlic to enhance the aromatic profile.
When are the onions added to the dish?
The onions are first cooked in the finished roux until soft and translucent before being added to the main pot.
What is the purpose of the roux in gumbo?
The roux acts as both a thickener for the stew and a source of deep, complex, nutty flavor.
How much water is required for this specific recipe?
This large-batch recipe requires 4.5 gallons of filtered water.
What types of pepper are used for seasoning?
The recipe uses a combination of cayenne pepper, ground white pepper, and ground black pepper.
When should the green bell peppers be added?
The green bell peppers are added to the pot along with the chicken and sausage after the spices have been incorporated.
Is it necessary to stir the roux continuously?
Yes, stirring is essential to prevent the flour from burning, which would create a bitter taste in the gumbo.
What makes this gumbo 'Authentic Creole'?
Its authenticity comes from the use of a dark roux, the 'holy trinity' vegetables (onions and peppers), and traditional South Louisiana spices.
Can I adjust the salt level in the gumbo?
Yes, the recipe suggests adjusting the salt and other seasonings to taste after the gumbo has finished simmering.
How much total meat is in this recipe?
The recipe includes a total of 7 lbs of meat, split equally between chicken thighs and andouille sausage.
How many onions are used in this dish?
The recipe calls for 3 lbs of chopped onions.
Is parsley used for garnish or cooking?
The recipe includes 1/2 cup of chopped parsley as one of the primary ingredients for flavor.
What heat setting should be used for simmering?
The gumbo should be simmered on low heat to allow the flavors to meld and the meat to tenderize.
How do you incorporate the roux into the water?
The roux mixture should be added to the boiling water slowly while stirring constantly to ensure smooth incorporation.
Is chili powder a traditional gumbo ingredient?
While variations exist, this Creole version uses 2 teaspoons of dried chili powder to add extra warmth and spice depth.