Savory Louisiana Chicken and Sausage Gumbo
Delve into the vibrant flavors of the South with this Savory Louisiana Chicken and Sausage Gumbo. This hearty dish combines tender chicken, smoky sausage, and a blend of aromatic vegetables, all simmered in a rich, flavorful broth. Ideal for gatherings, this gumbo not only embodies the spirit of Louisiana cooking but also offers the flexibility of adding shrimp for a delightful twist. Serve it over fluffy Jasmine rice for a satisfying meal that warms the heart and comforts the soul.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Boneless skinless chicken thighs
4 lbs (Cut into bite-sized pieces after cooking)
Smoked sausage
2 lbs (Cut into rounds and then quarters)
Garlic cloves
3 (Minced)
Onions
2 medium (Chopped)
Celery stalks
4 (Chopped)
Chicken bouillon cubes
8 (Dissolved in broth)
Flour
3/4 cup (For the roux)
Vegetable oil
3/4 cup (For the roux)
Cream of chicken soup
2 (10 3/4 ounce) cans (To be added to the broth)
Frozen okra
1 (16 ounce) bag (Chopped, if desired)
Rice
2 cups (Cooked (I prefer Jasmine rice))
Water
As needed (To cover chicken and adjust gumbo consistency)
Salt
To taste (For seasoning)
Pepper
To taste (For seasoning)
Cajun seasoning
To taste (For seasoning)
Garlic powder
To taste (For seasoning)
Gumbo file
To taste (Optional, for seasoning)
Instructions
1
In a large gumbo or stock pot, place the chicken thighs (or breasts) and fill the pot with enough water to fully cover the chicken. Bring the water to a boil and cook the chicken until fully done, about 20-30 minutes. Once cooked, remove the chicken from the pot and allow it to cool slightly before shredding it into bite-sized pieces.
2
While the chicken is cooking, prepare the sausage. Cut the sausage into rounds and then quarter those rounds. In a skillet over medium heat, brown the sausage until crispy. Once done, drain the sausage on paper towels to remove excess grease.
3
In the same skillet, add the chopped garlic, onions, and celery to the remaining sausage drippings. Sauté the vegetables until they are soft and fragrant, about 5-7 minutes.
4
Dissolve the chicken bouillon cubes in the remaining chicken broth in your pot. Stir in the cream of chicken soup and continue to simmer. Add water as needed to reach your desired consistency.
5
Add the sautéed garlic, onions, and celery mixture to the broth. If using okra, add it at this stage. Season the gumbo with salt, pepper, Cajun seasoning, and garlic powder to taste. (If desired, you can also add diced tomatoes for extra flavor.)
6
Incorporate the shredded chicken and browned sausage into the pot, stirring gently to combine. Cover the pot and let the gumbo simmer on low heat.
7
Prepare the roux: In a separate skillet, combine the remaining sausage drippings and the vegetable oil over medium heat. Gradually sprinkle in the flour while constantly stirring. Continue to cook the roux until it reaches a dark peanut butter color, ensuring you don’t let it burn.
8
Carefully scrape the roux into the simmering gumbo pot, stirring continuously to fully incorporate it. Be cautious of steam as you add it. Let the gumbo simmer for 30 minutes to an hour, stirring occasionally to ensure it doesn't stick to the bottom.
9
Serve the gumbo hot over a bed of cooked Jasmine rice, garnishing as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Louisiana Chicken and Sausage Gumbo?
It is a hearty Southern dish that combines tender chicken, smoky sausage, and aromatic vegetables simmered in a rich, flavorful broth.
What kind of chicken should I use for this gumbo?
The recipe calls for 4 lbs of boneless skinless chicken thighs, though chicken breasts can also be used.
What type of sausage is recommended?
The recipe uses 2 lbs of smoked sausage, cut into rounds and then quartered.
How do I prepare the chicken?
Boil the chicken in water for 20-30 minutes until fully cooked, then shred it into bite-sized pieces.
How should the sausage be cooked?
Brown the quartered sausage rounds in a skillet until they are crispy, then drain the excess grease on paper towels.
What vegetables are included in the recipe?
The recipe includes minced garlic, chopped onions, and chopped celery, often referred to as the aromatic base.
Is okra required for this gumbo?
No, okra is optional. If desired, you can add one 16-ounce bag of frozen chopped okra.
How do I make the roux?
Combine vegetable oil and sausage drippings with flour in a skillet, stirring constantly until it reaches a dark peanut butter color.
What color should the gumbo roux be?
The roux should reach a dark peanut butter color; be careful not to let it burn during the process.
Can I add seafood to this chicken and sausage gumbo?
Yes, the recipe mentions that you can add shrimp for a delightful twist.
What type of rice is best for serving?
The recipe suggests serving the gumbo over fluffy Jasmine rice.
What seasonings are used in this recipe?
The gumbo is seasoned with salt, pepper, Cajun seasoning, garlic powder, and optionally gumbo file.
How long does the gumbo need to simmer after adding the roux?
Once the roux is incorporated, let the gumbo simmer for 30 minutes to an hour.
Can I add tomatoes to this gumbo?
Yes, you can add diced tomatoes for extra flavor if desired.
How do I adjust the thickness of the gumbo?
You can add water as needed to the broth to reach your desired consistency.
What is the purpose of the chicken bouillon cubes?
Eight chicken bouillon cubes are dissolved in the broth to create a savory and rich flavor base.
What role does cream of chicken soup play?
Two cans of cream of chicken soup are added to the broth to provide extra creaminess and depth of flavor.
How do I sauté the vegetables?
Sauté the garlic, onions, and celery in the remaining sausage drippings until they are soft and fragrant.
What precautions should I take when adding the roux?
Be cautious of the steam that is released when you scrape the hot roux into the simmering gumbo pot.
How many ingredients are in this recipe?
There are 17 ingredients listed, including seasonings and optional items like okra and gumbo file.
Is this gumbo recipe suitable for gatherings?
Yes, its hearty nature and the volume of ingredients like 6 lbs of meat make it ideal for serving groups.
What is Gumbo file?
Gumbo file is an optional herbal powder made from sassafras leaves used for seasoning and thickening.
How much flour and oil is needed for the roux?
The recipe uses 3/4 cup of flour and 3/4 cup of vegetable oil.
How many garlic cloves are used?
The recipe calls for 3 minced garlic cloves.
How many onions and celery stalks are needed?
The recipe requires 2 medium onions and 4 celery stalks, both chopped.
What should I do if the gumbo sticks to the bottom of the pot?
Stir the gumbo occasionally while it is simmering to ensure it doesn't stick or burn.
Can I use frozen okra?
Yes, the recipe specifies one 16-ounce bag of frozen okra.
How much rice should I prepare?
The recipe recommends 2 cups of Jasmine rice.
What is the total amount of meat in the dish?
The dish contains 4 lbs of chicken and 2 lbs of sausage, totaling 6 lbs of meat.
How long does it take to cook the chicken initially?
The chicken takes approximately 20-30 minutes to boil until fully done.