Southern Comfort Chicken and Sausage Gumbo
Dive into the heart of Cajun cuisine with this delectable Southern Comfort Chicken and Sausage Gumbo. Packed with bold flavors from a medley of smoked and andouille sausages, tender chicken, and the perfect blend of vegetables, this gumbo is a celebration of tradition and warmth. Simmered slowly to develop a rich and aromatic broth, every spoonful will transport you to the bayou! Ideal for family gatherings and chilly nights, serve it over fluffy rice and with crusty French bread for a truly satisfying meal. Share this comforting dish with loved ones and savor the essence of Southern hospitality!
8
Servings
475
Calories
16
Ingredients
Ingredients
Whole Chicken
4 lbs (Skin and debone)
Andouille Sausage
1/2 lb (Sliced)
Hot Sausage
1/2 lb (Sliced)
Smoked Sausage
1 lb (Sliced)
Celery
1 1/2 cups (Minced and chopped)
Carrots
3 large (Chopped)
Bay Leaves
2 large (Whole)
Mixed Mushrooms
1/2 lb (Sliced)
Chopped Okra
20 oz (Thawed (frozen))
Onions
2 large (Quartered)
Celery Ribs
2 (Chopped)
Peanut Oil
2/3 cup (For frying)
Flour
1 cup (For roux)
Bell Pepper
1/2 cup (Diced)
Garlic Cloves
4 (Chopped)
White Rice
6 cups (Cooked)
Instructions
1
Begin by skinning and deboning the whole chicken, placing the skin and bones in a large pot filled with enough water to cover. Bring it to a slow boil and simmer for about an hour.
2
Once done, remove the skin and bones while reserving the flavorful broth. Transfer the broth to a back burner on low heat.
3
In a separate pan, sauté the sliced andouille, hot sausage, and smoked sausage until most of the fat has rendered out. Remove the sausages from the pan and place them in the reserved pot.
4
Season the deboned chicken pieces with salt and pepper, then dredge them in flour. Sauté them in the remaining sausage drippings until they are golden brown.
5
Add sufficient water to the sausages in the pot to cover everything, and let it boil for about 30 minutes.
6
Once the chicken bones have cooled, meticulously pick out all the meat and set it aside, discarding the bones.
7
Return the bones back to the broth on low heat. Simmer it with bay leaves, chopped carrots, onions, and celery for 3-4 hours, adding water as needed to maintain volume. Once complete, strain the broth to remove solids.
8
In the same sausage drippings, sauté the sliced mushrooms until softened, then set aside.
9
In a large skillet, add peanut oil and heat until almost smoking. Gradually whisk in the flour to create a roux, cooking until it turns a dark brown color.
10
Stir in the diced and minced vegetables (onions, celery, garlic, and bell pepper) into the roux, allowing them to soften.
11
Strain and de-fat both stocks to remove excess oil, and then combine them in a large pot.
12
Bring the combined stocks to a gentle boil. Gradually add the roux, stirring continuously until the gumbo reaches your desired thickness.
13
Add the sautéed mushrooms, chicken meat, and sausages to the pot, and let it simmer.
14
Season the gumbo with salt and pepper to taste. Cover and let it cook for an additional 45 minutes.
15
Finally, stir in the thawed chopped okra and let it cook for another 15 minutes.
16
Serve hot over a generous portion of fluffy rice with crusty French bread on the side.
Nutrition Information
25g
Fat
37g
Carbs
26g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this gumbo recipe?
The recipe is Southern Comfort Chicken and Sausage Gumbo.
How many servings does this recipe yield?
This recipe makes 8 servings.
What are the calorie counts for a serving?
There are 475 calories per serving.
What types of sausages are used?
The recipe calls for andouille sausage, hot sausage, and smoked sausage.
How much whole chicken is needed?
You need a 4 lb whole chicken.
What is the preparation for the chicken?
The chicken should be skinned and deboned.
How long should the initial chicken broth simmer?
The initial broth with skin and bones should simmer for about an hour.
What is the fat content per serving?
Each serving contains 25g of fat.
How many grams of protein are in each serving?
There are 26g of protein per serving.
What oil is used for making the roux?
2/3 cup of peanut oil is used for the roux.
What color should the roux reach?
The roux should be cooked until it turns a dark brown color.
What vegetables are added to the roux?
Diced and minced onions, celery, garlic, and bell pepper are stirred into the roux.
When do you add the okra?
Okra is added at the very end and cooked for the final 15 minutes.
Is the okra fresh or frozen?
The recipe uses 20 oz of thawed frozen chopped okra.
How long does the vegetable broth simmer?
The broth with bay leaves, carrots, onions, and celery simmers for 3 to 4 hours.
How much rice is suggested for serving?
The recipe suggests 6 cups of cooked white rice.
What should the gumbo be served with besides rice?
It is recommended to serve it with crusty French bread.
How many garlic cloves are required?
The recipe calls for 4 chopped garlic cloves.
What kind of mushrooms are used?
1/2 lb of sliced mixed mushrooms are included.
How much flour is needed for the roux?
1 cup of flour is required for the roux.
What is the carbohydrate content per serving?
There are 37g of carbohydrates per serving.
How many bay leaves are needed?
The recipe uses 2 large whole bay leaves.
What is the quantity of andouille sausage?
1/2 lb of sliced andouille sausage is needed.
How much hot sausage is included?
The recipe uses 1/2 lb of sliced hot sausage.
How much smoked sausage is needed?
The recipe calls for 1 lb of sliced smoked sausage.
What is the first step in the instructions?
Begin by skinning and deboning the whole chicken and making a broth from the skin and bones.
How much bell pepper is used?
1/2 cup of diced bell pepper is used.
Are the stocks combined?
Yes, both stocks are strained, de-fatted, and then combined in a large pot.
How long is the final simmer after adding meat and sausages?
It should simmer covered for 45 minutes before adding the okra.
How many carrots are used in the broth?
3 large chopped carrots are used for the broth.