Savory Chicken and Sausage Gumbo
Experience the heart and soul of South Louisiana with this savory Chicken and Sausage Gumbo! Inspired by my mother's rich culinary tradition, this dish captures a delightful balance of flavors without the use of okra. The gumbo boasts tender, boneless skinless chicken breasts and robust smoked sausage, simmered in a luscious roux that develops a deep, nutty flavor. This recipe is perfect for gatherings, serving ten hearty portions. The longer it simmers, the richer the flavors become, making it an incredible dish to enjoy the next day or freeze for a rainy day. Just remember, patience is key when preparing the roux; taking care not to burn it will reward you with a deep, mouthwatering taste that your family will rave about!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Bacon grease
3 tablespoons (melted)
All-purpose flour
1/2 cup (none)
Green onion
1 bunch (chopped)
Medium onion
1 (chopped)
Hot peppers
2 (diced)
Garlic cloves
2 (minced)
Hot sauce
to taste (optional)
Chicken broth
6 (14.5-ounce) cans (none)
Chicken bouillon cubes
2 (none)
Boneless skinless chicken breasts
2 lbs (cut into bite-sized pieces)
Beef smoked sausage
1 lb (sliced into bite-sized pieces)
Cajun seasoning
2 teaspoons (none)
Instructions
1
In a large skillet, heat the bacon grease over medium-high heat until melted.
2
Gradually add the flour to the melted grease, stirring constantly. If the mixture appears too thick, add a bit more bacon grease to achieve a liquid consistency.
3
Continue stirring the roux mixture for about 15-20 minutes, until it reaches a rich peanut butter color. Be cautious, as burning the roux will alter the flavor.
4
Once the roux is ready, add the chopped green onions, onion, hot peppers, and minced garlic to the skillet. Cook until the onions turn translucent, about 5-7 minutes.
5
In a separate large saucepan, warm three cans of chicken broth over low heat.
6
Once the vegetables are sautéed, stir in one additional can of broth until smooth, then transfer the entire roux mixture to the saucepan.
7
In the roux skillet, add the sliced sausage and chicken pieces. Cook until the chicken is no longer pink, approximately 5-7 minutes.
8
Add the cooked sausage and chicken to the broth mixture, stirring well.
9
Pour the remaining two cans of broth into the skillet, using a wooden spoon to scrape the bottom and incorporate the flavorful bits.
10
Add this enriched broth back into the saucepan containing the gumbo.
11
Stir in the Cajun seasoning and chicken bouillon cubes, ensuring everything is well combined.
12
Allow the gumbo to simmer on low heat for 2 hours, stirring occasionally to prevent sticking.
13
When ready to serve, ladle the gumbo over a generous portion of cooked white rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken and Sausage Gumbo?
Savory Chicken and Sausage Gumbo is a heart and soul dish of South Louisiana that captures a rich culinary tradition featuring chicken, smoked sausage, and a deep, nutty roux.
Does this gumbo recipe include okra?
No, this specific gumbo recipe is inspired by a culinary tradition that excludes okra.
How many people does this recipe serve?
This gumbo recipe serves approximately ten hearty portions.
What type of chicken should be used for this recipe?
The recipe calls for two pounds of boneless skinless chicken breasts cut into bite-sized pieces.
What kind of sausage is recommended?
One pound of beef smoked sausage, sliced into bite-sized pieces, is recommended for this dish.
How do I make the roux?
Melt bacon grease in a large skillet and gradually stir in flour, stirring constantly to avoid burning.
What color should the roux be when finished?
The roux should be cooked until it reaches a rich peanut butter color.
How long does it take to cook the roux?
It typically takes about 15 to 20 minutes of constant stirring to achieve the correct color and flavor for the roux.
Can I use something other than bacon grease for the roux?
The recipe specifies bacon grease for a rich flavor, though you could substitute other fats if necessary.
What should I do if my roux is too thick?
If the flour and grease mixture appears too thick, add a bit more bacon grease until it reaches a liquid consistency.
How do I prevent the roux from burning?
To prevent burning, stir the roux constantly and maintain medium-high heat throughout the process.
What vegetables are needed for this gumbo?
The vegetables include one bunch of green onions, one medium onion, two diced hot peppers, and two minced garlic cloves.
When do I add the vegetables to the mixture?
Add the chopped onions, peppers, and garlic to the skillet once the roux has reached its rich peanut butter color.
How much chicken broth is required?
You will need six 14.5-ounce cans of chicken broth in total.
Why should I warm the chicken broth?
Warming the broth in a separate saucepan helps it incorporate more smoothly into the roux mixture.
At what point is the chicken added?
The chicken is added to the skillet with the sausage after the vegetables have been sautéed and the roux has been combined with some broth.
How long should the chicken and sausage cook in the skillet?
Cook them for approximately 5 to 7 minutes until the chicken is no longer pink.
How do I get the most flavor out of the skillet?
Use a wooden spoon to scrape the bottom of the skillet after adding broth to incorporate the flavorful bits leftover from cooking the meat.
What seasonings are used in this gumbo?
The gumbo is seasoned with two teaspoons of Cajun seasoning, hot sauce to taste, and two chicken bouillon cubes.
How long does the gumbo need to simmer?
Allow the gumbo to simmer on low heat for 2 hours to let the flavors develop.
Why is stirring important during the simmering process?
Occasional stirring is necessary to prevent the ingredients from sticking to the bottom of the saucepan.
What is the best way to serve this gumbo?
Ladle the hot gumbo over a generous portion of cooked white rice.
Can this gumbo be frozen?
Yes, this gumbo freezes very well, making it a great meal for a future date.
Does the flavor change if eaten the next day?
Yes, the flavors actually become richer and more developed if the gumbo is enjoyed the next day.
What happens if the roux burns?
Burning the roux will significantly alter and ruin the flavor of the dish; it is best to start over if it burns.
How many garlic cloves are used?
The recipe calls for two minced garlic cloves.
Is this a spicy dish?
It has a savory kick from the hot peppers, Cajun seasoning, and optional hot sauce, but the heat can be adjusted to taste.
What is the purpose of the chicken bouillon cubes?
The bouillon cubes are added to enhance the depth and richness of the chicken flavor in the broth.
Is this gumbo considered a one-pot meal?
Yes, once the roux and meats are prepared, everything is combined and finished in a single large saucepan.
What makes the roux have a nutty flavor?
The slow browning of flour in fat over medium-high heat creates the deep, nutty flavor characteristic of a good gumbo.