Authentic Louisiana Chicken & Sausage Gumbo
Dive into the heart of Louisiana with this soul-satisfying Chicken and Sausage Gumbo, a dish steeped in tradition and rich flavors. This gumbo recipe is my heartfelt homage to my Maw Maw, who taught me the art of cooking from instinct rather than from rigid guidelines. Made with tender chicken, flavorful sausage, and the essential Holy Trinity of vegetables, this gumbo transforms into a deliciously thick stew with a deep, complex roux. It's the kind of dish that brings family and friends together, inviting everyone to scoop up a bowlful over fluffy white rice. While every gumbo has its own signature flavor, this version captures the essence of home-cooked comfort. Prepare to stir, taste, and adjust as you create your version of this culinary masterpiece that carries the spirit of Louisiana in every bite.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
whole chicken
1 (cut into pieces)
sausage
to taste (cut into slices)
water or chicken broth
as needed (depends on desired gumbo consistency)
butter
as needed (for cooking)
flour
as needed (for roux)
large onion
1 (diced)
large green pepper
1 (diced)
garlic
1 head (minced)
celery stalks
2 (chopped)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
cajun or creole seasoning
to taste (for seasoning)
Instructions
1
Begin by melting a generous amount of butter in a heavy-bottomed pot over medium heat.
2
Lightly sprinkle flour over the pieces of chicken, ensuring they are evenly coated.
3
Add the chicken to the pot and brown it in the melted butter, about 5 minutes per side. Once browned, remove and set aside.
4
In the same pot, create a roux by mixing equal parts butter and flour. Stir constantly until the roux darkens to a rich chocolate color, which takes about 15 to 20 minutes.
5
Once the roux is ready, add the diced onion, green bell pepper, and celery—the Holy Trinity of Cajun cooking.
6
Season the vegetables with salt, pepper, and a generous amount of minced garlic. Sauté them together until they are tender and fragrant, roughly 5 to 10 minutes.
7
Return the browned chicken to the pot and pour in water or chicken broth gradually, stirring continuously to achieve your desired consistency—thicker for a heartier gumbo, thinner for a soupier version.
8
Adjust the seasoning by tasting and adding more salt, pepper, and Cajun seasoning to the mix.
9
Bring the gumbo to a gentle boil, then reduce the heat to a simmer. Add the sliced sausage.
10
Allow the gumbo to simmer for approximately 1.5 hours, or until the chicken is tender and falling off the bone.
11
Serve your gumbo hot over a steaming mound of rice, and enjoy the communal spirit it brings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe provided?
The recipe is for Authentic Louisiana Chicken & Sausage Gumbo.
What are the primary proteins in this gumbo?
The primary proteins are a whole chicken cut into pieces and sliced sausage.
What ingredients make up the Holy Trinity of Cajun cooking?
The Holy Trinity consists of diced onion, green bell pepper, and celery.
How do I prepare the chicken for browning?
Lightly sprinkle flour over the chicken pieces to ensure they are evenly coated.
How long should I brown the chicken?
The chicken should be browned in melted butter for about 5 minutes per side.
What are the components of the roux?
The roux is made by mixing equal parts butter and flour.
How long does it take to cook the roux?
The roux takes approximately 15 to 20 minutes of constant stirring.
What color should the roux be when it is finished?
The roux should reach a rich chocolate color.
What seasonings are added to the vegetables?
The vegetables are seasoned with salt, pepper, and a generous amount of minced garlic.
How long should the vegetables be sauteed?
Saute the vegetables for roughly 5 to 10 minutes until tender and fragrant.
What liquid is used for the base of the gumbo?
You can use either water or chicken broth, added gradually to reach the desired consistency.
When do I add the sausage to the pot?
Add the sliced sausage after the gumbo has been brought to a boil and the heat has been reduced to a simmer.
How long does the gumbo need to simmer?
Allow the gumbo to simmer for approximately 1.5 hours.
How do I know when the gumbo is finished cooking?
The gumbo is ready when the chicken is tender and falling off the bone.
How should the gumbo be served?
Serve the gumbo hot over a steaming mound of fluffy white rice.
What type of pot is recommended for this recipe?
A heavy-bottomed pot is recommended for even heat distribution.
How much garlic is used in this recipe?
One whole head of garlic, minced, is used.
What kind of onion is specified?
One large onion, diced, is required.
How many green peppers are needed?
The recipe calls for one large green pepper, diced.
How much celery should be added?
Two chopped celery stalks are used.
What is the secret to a heartier gumbo?
Use less liquid (water or broth) for a thicker, heartier consistency.
Can I use Creole seasoning instead of Cajun seasoning?
Yes, the recipe suggests using either Cajun or Creole seasoning to taste.
What is the inspiration behind this recipe?
This recipe is a heartfelt homage to the author's Maw Maw.
Is the roux stirred during cooking?
Yes, the roux must be stirred constantly to prevent burning.
What is the first step of the recipe?
The first step is melting a generous amount of butter in the pot over medium heat.
How is the sausage prepared?
The sausage should be cut into slices.
Should the chicken be removed after browning?
Yes, once browned, remove the chicken and set it aside before making the roux.
When is the browned chicken returned to the pot?
Return the chicken to the pot after the roux and vegetables have been prepared and before adding the liquid.
What determines the amount of salt and pepper used?
Salt and pepper are added 'to taste' to suit individual preference.
Is the gumbo brought to a boil at any point?
Yes, bring the gumbo to a gentle boil before reducing the heat to a simmer.