Soulard's Champion Chicken and Sausage Gumbo
Dive into the heart of Mardi Gras with this award-winning Chicken and Sausage Gumbo, inspired by the flavors of Soulard in St. Louis. This rich and hearty dish combines tender chicken, smoky sausage, and fresh vegetables in a luscious, dark roux that speaks to the soul of Southern cooking. The perfect blend of spices and the addition of fresh okra creates a comforting experience with every bite. This gumbo not only won first prize at the annual cookoff but also brings friends and family together for a true taste of festive celebration. Whether you're hosting a party or enjoying a cozy night in, this gumbo promises to be the star of the meal.
N/A
Servings
N/A
Calories
29
Ingredients
Ingredients
whole chickens
4 1/2 lbs (cleaned)
whole cloves
2 (whole)
carrot
1 (peeled and sliced)
fresh parsley
4-8 sprigs (fresh)
bay leaf
1 (whole)
large onion
1 (sliced)
celery rib
1 (whole)
white wine
1/2 cup (dry)
black peppercorns
6-8 (whole)
salt
1 teaspoon (to taste)
black pepper
1/2 teaspoon (to taste)
vegetable oil
2 tablespoons (for sautéing)
fresh okra
1 1/2 lbs (chopped)
vegetable oil
1/3 cup (for roux)
all-purpose flour
1/2 cup (for roux)
medium-sized yellow onions
2 (chopped)
green bell peppers
2 (chopped)
stalks celery
3 (chopped)
garlic cloves
4 (minced)
large tomato
1 (chopped)
diced Italian-style tomatoes
1 (28 ounce) can (undrained)
cooked smoked sausage
1 1/2 lbs (sliced in 1/3-inch pieces)
bay leaves
1 1/2 (whole)
salt
1 tablespoon (to taste)
dried thyme
1 1/2 teaspoons (dry)
dried basil
1 1/2 teaspoons (dry)
cayenne pepper
1 1/2 teaspoons (to taste)
black pepper
1 1/2 teaspoons (to taste)
file powder
1 1/2 teaspoons (for seasoning)
Instructions
1
In a large stockpot, combine the whole chickens, cloves, carrot, parsley sprigs, bay leaf, sliced onion, celery rib, white wine, black peppercorns, salt, and pepper. Cover with water (approximately 1 gallon) and bring to a boil.
2
Once boiling, reduce heat and let the mixture simmer for about 1 hour, or until the chicken is tender.
3
Using tongs, carefully remove the chicken to a strainer to cool. Strain the chicken stock into a large container, discarding solids. Reserve the stock for later use.
4
Debone the chicken, reserving the meat in bite-size pieces to return to the gumbo later.
5
In a heavy skillet over medium heat, heat 2 tablespoons of vegetable oil. Add the chopped okra and cook, stirring frequently, until it's no longer sticky (about 20 minutes). Set aside.
6
In a large Dutch oven, heat 1/3 cup vegetable oil and stir in the flour. Cook over medium heat, stirring constantly until the roux achieves a deep, rich color resembling that of peanut butter (about 30 minutes).
7
Add the chopped yellow onions, green bell peppers, chopped celery, and minced garlic to the roux. Stir and cook until they become soft and fragrant.
8
Gradually stir in 4 cups of the reserved chicken stock, followed by the cooked okra, chopped tomatoes, canned diced tomatoes (with juices), sliced sausage, and all herbs and spices except for the file powder. Partially cover and allow to simmer until thickened (approximately 1.5 hours).
9
Carefully spoon off any excess fat from the surface of the gumbo.
10
Finally, add the reserved chicken and file powder, then simmer for an additional 15 minutes.
11
Serve your delightful gumbo over steamed white rice in generous bowls, and enjoy the flavors of Mardi Gras!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Soulard's Champion Chicken and Sausage Gumbo?
It is an award-winning, hearty Southern dish featuring tender chicken, smoky sausage, and fresh vegetables in a dark roux, inspired by the flavors of St. Louis's Soulard neighborhood.
What kind of chicken is best for this gumbo?
The recipe calls for 4 1/2 lbs of cleaned whole chickens to create a rich, homemade stock.
How do I prepare the homemade chicken stock?
Combine whole chickens, cloves, carrot, parsley, bay leaf, onion, celery, white wine, peppercorns, salt, and pepper in a gallon of water and simmer for 1 hour.
What should I do with the chicken after it simmers?
Remove the chicken to cool, strain and reserve the stock, then debone the chicken and cut the meat into bite-size pieces.
How is the okra prepared for this recipe?
Sauté 1 1/2 lbs of chopped fresh okra in 2 tablespoons of vegetable oil for about 20 minutes until it is no longer sticky.
What are the ingredients for the roux?
The roux is made by combining 1/3 cup vegetable oil and 1/2 cup all-purpose flour.
How long does it take to cook the roux?
The roux should be cooked over medium heat for about 30 minutes, stirring constantly.
What color should the gumbo roux be?
The roux should achieve a deep, rich color resembling that of peanut butter.
Which vegetables are added directly to the roux?
Chopped yellow onions, green bell peppers, chopped celery, and minced garlic are stirred into the finished roux.
How much chicken stock is added to the gumbo base?
Gradually stir 4 cups of the reserved homemade chicken stock into the roux and vegetable mixture.
What types of tomatoes are used in this gumbo?
The recipe uses one chopped large fresh tomato and one 28-ounce can of Italian-style diced tomatoes with their juices.
What kind of sausage is recommended?
The recipe uses 1 1/2 lbs of cooked smoked sausage, sliced into 1/3-inch pieces.
What herbs and spices season the gumbo?
The seasoning includes bay leaves, salt, dried thyme, dried basil, cayenne pepper, and black pepper.
How long should the gumbo simmer once all the main ingredients are added?
Allow the gumbo to simmer partially covered for approximately 1.5 hours until it has thickened.
How do I remove excess fat from the gumbo?
Carefully spoon off any excess fat that rises to the surface of the gumbo after it has finished simmering.
When is the file powder added?
The file powder is added at the very end along with the reserved chicken meat, followed by a final 15-minute simmer.
How is the gumbo served?
Serve the gumbo in generous bowls over steamed white rice.
Is this gumbo spicy?
It contains 1 1/2 teaspoons of cayenne pepper and black pepper, providing a traditional Southern heat that can be adjusted to preference.
Can I use frozen okra?
While fresh okra is specified, frozen chopped okra can be substituted if you sauté it until the stickiness is gone as per the instructions.
What is the significance of the Soulard name?
Soulard is a historic neighborhood in St. Louis known for its vibrant Mardi Gras celebrations and culinary traditions.
Do I need to drain the canned tomatoes?
No, the canned Italian-style tomatoes should be added undrained to provide extra flavor and liquid.
Can I make the stock in advance?
Yes, the stock and deboned chicken can be prepared a day in advance to save time on the day of cooking.
What is the texture of this gumbo?
The combination of the dark roux, okra, and file powder creates a rich, thick, and luscious consistency.
How many people does this recipe serve?
With 4.5 lbs of chicken and 1.5 lbs of sausage, this recipe is designed to feed a large group or a festive party.
What happens if I don't stir the roux constantly?
The roux can burn very easily; if it burns, it will taste bitter and you will need to start over.
Why is the okra cooked for 20 minutes before adding to the pot?
Sautéing the okra first removes its natural 'slime' or stickiness, ensuring a better texture in the final gumbo.
Is white wine necessary for the stock?
The 1/2 cup of dry white wine adds acidity and depth to the stock, but it can be replaced with more water if preferred.
What can I use instead of file powder?
File powder is a traditional thickener made from sassafras; if unavailable, the roux and okra already provide significant thickening.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator; the flavors often improve after sitting overnight.
What size pot should I use for the roux?
A large Dutch oven is recommended as it provides enough space for the roux and eventually all the other ingredients.