Southern Chicken & Sausage Gumbo Delight
This hearty Southern Chicken & Sausage Gumbo is a rich, flavorful dish that brings the comforting essence of Louisiana cuisine to your table. Passed down from my talented brother, who is a culinary wizard, this recipe has been cherished for over two decades. The harmonious blend of juicy chicken, smoky sausage, and robust spices all simmer together to create a soul-satisfying gumbo. Perfect for family gatherings, this dish is traditionally served over fluffy steamed rice, elevating any meal into a rustic feast filled with warmth and tradition.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Frying chicken
4 lb (cut into pieces)
Olive oil
1/4 cup (none)
Butter
1/4 cup (none)
Flour
1/2 cup (none)
Kielbasa or smoked sausage
1 1/4 lbs (sliced about 1/2 inch thick)
Baked ham
1/2 lb (cut into 1/2 inch cubes)
Onions
2 cups (chopped)
Bell pepper
1/2 cup (chopped)
Garlic
2 tablespoons (finely minced)
Salt
3 teaspoons (none)
Black pepper
1 teaspoon (none)
Cayenne pepper
1/8 teaspoon (none)
Dried thyme
1 1/4 teaspoons (none)
Bay leaves
3 (whole)
File powder
3 tablespoons (none)
Instructions
1
Start by placing the chicken in a large pot with enough water to completely submerge it. Bring the water to a boil and cook the chicken just until it’s fully cooked.
2
Once the chicken is cooked, carefully remove it from the pot, keeping the cooking liquid. Allow the chicken to cool slightly, then remove the skin and bones. Cut the meat into bite-sized pieces and set aside.
3
In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat. Gradually whisk in the flour to create a roux, cooking and stirring constantly until it reaches a medium brown color. Lower the heat if necessary to prevent burning.
4
Add the sliced kielbasa or smoked sausage, cubed ham, chopped onions, bell pepper, and minced garlic to the roux. Reduce the heat to low and cook, stirring occasionally, for about 10 minutes until the vegetables soften.
5
Pour in about 2 cups of the reserved chicken broth along with the chicken pieces and all seasonings except for the file powder. Mix well, then add the remaining broth to the pot.
6
Increase the heat and bring the mixture to a rolling boil. Reduce to a simmer and cook uncovered for one hour, stirring occasionally.
7
After one hour, remove the pot from the heat and gently stir in the file powder. Let the gumbo sit for 5 minutes to thicken and blend the flavors.
8
Serve hot over a bed of steamed rice, garnished with fresh parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Southern Chicken & Sausage Gumbo Delight?
It is a hearty, flavorful Southern dish that combines chicken, smoky sausage, and robust spices in a rich stew, traditionally served over rice.
What type of chicken should I use for this gumbo?
The recipe calls for a 4 lb frying chicken cut into pieces.
How do I prepare the chicken for the gumbo?
Boil the chicken until cooked, remove skin and bones, and cut the meat into bite-sized pieces while reserving the cooking liquid.
What fats are used to make the roux?
This recipe uses a combination of 1/4 cup olive oil and 1/4 cup butter.
How much flour is needed for the gumbo roux?
You will need 1/2 cup of flour to whisk into the melted butter and oil.
What color should the roux be?
The roux should be cooked and stirred constantly until it reaches a medium brown color.
What kind of sausage is best for this recipe?
The recipe suggests 1 1/4 lbs of Kielbasa or smoked sausage, sliced about 1/2 inch thick.
Is there ham in this gumbo recipe?
Yes, the recipe includes 1/2 lb of baked ham cut into 1/2 inch cubes.
What vegetables are included in the gumbo base?
The base includes 2 cups of chopped onions, 1/2 cup of chopped bell pepper, and 2 tablespoons of minced garlic.
How long should the vegetables cook with the roux?
Cook the sausage, ham, onions, bell pepper, and garlic in the roux for about 10 minutes until the vegetables soften.
How much broth is used in the gumbo?
You start by adding 2 cups of the reserved chicken broth and then eventually add the remaining liquid from the boiled chicken.
What dried herbs are used for seasoning?
The recipe uses 1 1/4 teaspoons of dried thyme and 3 whole bay leaves.
How much salt and pepper should I add?
Add 3 teaspoons of salt and 1 teaspoon of black pepper.
Is this gumbo recipe spicy?
It has a mild kick from 1/8 teaspoon of cayenne pepper and robust spices.
How long does the gumbo need to simmer?
Once it reaches a rolling boil, reduce the heat and simmer uncovered for one hour.
What is file powder and when is it added?
File powder is a thickening agent made from sassafras; add 3 tablespoons after removing the pot from the heat.
How long should the gumbo sit after adding file powder?
Let the gumbo sit for 5 minutes to allow it to thicken and for the flavors to blend.
How is Southern Chicken & Sausage Gumbo typically served?
It is traditionally served hot over a bed of fluffy steamed rice.
Can I garnish the gumbo?
Yes, garnishing with fresh parsley is recommended if desired.
Where does this recipe originate from?
This recipe is a family favorite passed down from the creator's brother, inspired by Louisiana cuisine.
How many bay leaves are required?
The recipe calls for 3 whole bay leaves.
How much garlic is needed?
You will need 2 tablespoons of finely minced garlic.
What is the first step of the recipe?
The first step is placing the chicken in a large pot of water and bringing it to a boil until fully cooked.
What should I do if the roux starts to burn?
Lower the heat immediately to prevent burning while stirring constantly.
Should the gumbo be covered while simmering?
No, the recipe specifies to simmer the mixture uncovered for one hour.
What size should the ham be cut?
The baked ham should be cut into 1/2 inch cubes.
Can I use olive oil for the roux?
Yes, the recipe uses 1/4 cup of olive oil in addition to butter for the roux.
How much onion is used?
The recipe requires 2 cups of chopped onions.
Is the chicken skin used in the final dish?
No, the skin and bones are removed after the chicken is boiled.
How long has this recipe been used by the family?
This recipe has been cherished for over two decades.