Classic Southern Chicken and Sausage Gumbo
Embrace the rich flavors of Louisiana with this delectable Chicken and Sausage Gumbo inspired by Paula Deen. This hearty and comforting dish combines tender pieces of chicken and smoky sausage with a colorful medley of vegetables and spices, all encapsulated by a warm, thick roux. Perfect for gatherings or a cozy family meal, this gumbo is best served over a scoop of fluffy rice and garnished with fresh herbs. Serve it with crusty bread for a true Southern experience, and watch it disappear from your table!
10
Servings
240
Calories
17
Ingredients
Ingredients
boneless skinless chicken breast halves
3 large (seasoned with salt and pepper)
vegetable oil
1/4 cup (for frying)
smoked sausage
1 lb (cut into 1/4-inch slices)
all-purpose flour
1/2 cup (for making roux)
margarine
5 tablespoons (split between roux and vegetables)
onion
1 large (chopped)
garlic cloves
8 (minced)
green bell pepper
1 (seeded and chopped)
celery
3 stalks (chopped)
Worcestershire sauce
1/4 cup
flat leaf parsley
1/4 bunch (stems and leaves coarsely chopped; extra chopped leaves for garnish)
hot water
4 cups
beef bouillon cubes
5
stewed tomatoes
1 (14-ounce) can (with juice)
sliced frozen okra
2 cups
green onions
4 (sliced, white and green parts separated)
small shrimp
1/2 lb (peeled, deveined, and cooked)
Instructions
1
Begin by seasoning the chicken with salt and pepper. In a heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat. Sear the chicken breast halves until browned on both sides, then remove them from the pot and set aside.
2
In the same pot, add the sliced smoked sausage and cook until browned. Once done, remove the sausage and set it aside as well.
3
Now, sprinkle the all-purpose flour over the remaining oil in the pot, adding 2 tablespoons of margarine. Stir constantly for about 10 minutes, cooking until the roux turns a rich mahogany color. Remove the pot from the heat and let the roux cool slightly.
4
Return the pot to low heat and melt the remaining 3 tablespoons of margarine. Add the chopped onion, minced garlic, green bell pepper, and celery. Cook gently for 10 minutes, stirring often until the vegetables soften.
5
Stir in the Worcestershire sauce, the remaining salt and pepper to taste, and the coarsely chopped parsley. Continue to cook while stirring for another 10 minutes.
6
Pour in the hot water, adding the beef bouillon cubes and whisk to combine. Introduce the browned chicken and sausage back into the pot, bringing the mixture to a boil. Reduce the heat, cover, and let it simmer for 45 minutes.
7
After 45 minutes, add the can of stewed tomatoes (with juice) and the sliced frozen okra. Cover the pot and let the gumbo simmer for an additional hour.
8
Just before serving, stir in the sliced green onions, cooked shrimp, and additional chopped parsley for a fresh burst of flavor. Serve your gumbo hot over rice, garnished with more parsley if desired.
Nutrition Information
12g
Fat
20g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Southern Chicken and Sausage Gumbo?
Classic Southern Chicken and Sausage Gumbo is a hearty, comforting Louisiana-inspired dish featuring a rich mahogany roux, tender chicken, smoky sausage, and a medley of vegetables served over rice.
What kind of chicken is used in this gumbo?
This recipe calls for three large boneless skinless chicken breast halves, seasoned with salt and pepper and seared until browned.
What type of sausage is best for this recipe?
One pound of smoked sausage, cut into 1/4-inch slices, is used to provide a deep, smoky flavor to the gumbo.
How do you make the roux for this gumbo?
The roux is made by whisking 1/2 cup of all-purpose flour and 2 tablespoons of margarine into the oil used for browning meat, stirring constantly for about 10 minutes.
What color should the gumbo roux be?
The roux should be cooked until it reaches a rich mahogany color for maximum flavor depth.
Which vegetables are included in the gumbo base?
The recipe uses a classic medley of onion, minced garlic, green bell pepper, and celery, often referred to as the 'holy trinity' of Cajun cooking.
Does this gumbo recipe include okra?
Yes, it includes 2 cups of sliced frozen okra, which acts as both a flavor component and a natural thickener.
When do I add the shrimp?
Cooked small shrimp are stirred in just before serving to ensure they are heated through without becoming overcooked.
How long does the gumbo need to simmer?
The gumbo simmers in two stages: first for 45 minutes after adding the meat and water, and then for an additional hour after adding the tomatoes and okra.
What is used for the liquid base of the soup?
The liquid base consists of 4 cups of hot water combined with 5 beef bouillon cubes and the juice from a can of stewed tomatoes.
What is the purpose of Worcestershire sauce in this recipe?
Worcestershire sauce adds a savory, umami depth to the vegetable and spice mixture.
How many servings does this recipe provide?
This recipe is designed to serve 10 people, making it perfect for family gatherings.
What are the nutritional facts per serving?
Each serving contains approximately 240 calories, 12g of fat, 20g of carbohydrates, and 16g of protein.
Can I use fresh parsley?
Yes, the recipe specifically calls for a 1/4 bunch of flat leaf parsley, with stems and leaves coarsely chopped for the pot and extra for garnish.
What type of pot should I use?
A heavy-bottomed Dutch oven is recommended to ensure even heat distribution and prevent the roux from burning.
How do I prepare the garlic?
You should use 8 cloves of garlic, finely minced, to provide a strong aromatic foundation.
What should I serve with Southern Gumbo?
It is best served over a scoop of fluffy white rice with a side of crusty bread to soak up the flavorful broth.
Can I use butter instead of margarine?
While the recipe specifies margarine, butter can be used as a substitute, though it may change the flavor profile slightly.
What kind of tomatoes are used?
The recipe uses one 14-ounce can of stewed tomatoes, including the juice.
How do I brown the meat?
Heat 1/4 cup of vegetable oil over medium-high heat and sear the chicken and sausage separately until they are well-browned before removing them.
Are the green onions cooked the whole time?
No, the sliced green onions are added just before serving to maintain their fresh taste and texture.
How long does it take to soften the vegetables?
The onions, garlic, peppers, and celery should be cooked gently for about 10 minutes until they are soft.
Is this gumbo spicy?
The recipe is tagged as spicy, primarily due to the smoked sausage and seasonings, but you can adjust the heat level to your preference.
Can I make this ahead of time?
Yes, gumbo often tastes even better the next day as the flavors have more time to meld together in the refrigerator.
What is the total cooking time?
Between prep, browning, and simmering, expect the total time to be roughly 2.5 to 3 hours.
Do I need to peel the shrimp?
The recipe calls for 1/2 lb of small shrimp that are already peeled, deveined, and cooked.
How do I prevent the roux from burning?
The key is to stir the flour and margarine constantly for the full 10 minutes and remove the pot from the heat immediately if it gets too dark.
Is this a one-pot meal?
Yes, apart from the rice which is served separately, the entire gumbo is prepared in a single Dutch oven.
What seasoning is used on the chicken?
The chicken is simply seasoned with salt and pepper before browning.
What is the texture of the final dish?
The final dish is a thick, stew-like consistency thanks to the roux and the addition of okra.