Chicken and Sausage Gumbo

Description

Chicken and Sausage Gumbo is a classic dish from Louisiana, combining the deep, rich flavors of a dark roux, smoked sausage, tender chicken, and the “holy trinity” of Cajun vegetables—onions, bell peppers, and celery. Slow-cooked with spices, okra, and sometimes tomatoes, it’s hearty, comforting, and perfect over steamed rice. This dish represents a harmony of Cajun and Creole culinary traditions and is celebrated for its bold, smoky, and savory profile.

Ingredients

For the Roux:

• ½ cup vegetable oil or butter

• ½ cup all-purpose flour

For the Gumbo:

• 1 lb smoked sausage (Andouille preferred), sliced into ¼-inch rounds

• 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 cup okra, sliced

• 1 can (14.5 oz) diced tomatoes (optional)

• 6 cups chicken stock

• 2 tsp Cajun seasoning (or to taste)

• 1 tsp smoked paprika

• ½ tsp dried thyme

• 2 bay leaves

• Salt and black pepper, to taste

• 2 tbsp parsley, chopped (for garnish)

• 3 green onions, sliced (for garnish)

• Cooked white rice, for serving

Instructions

1. Make the Roux:

   • In a large heavy-bottomed pot, heat oil over medium heat.

   • Gradually whisk in flour. Cook, stirring constantly, until it reaches a deep brown color (like chocolate), about 15–20 minutes. Note: patience is key; don’t rush or burn it!

2. Cook Sausage and Chicken:

   • Add sausage to the roux and cook for 3–5 minutes until browned.

   • Add chicken and sear lightly until mostly cooked.

3. Add Vegetables and Aromatics:

   • Stir in onion, bell pepper, celery, and garlic. Cook for 5–7 minutes until softened.

4. Add Liquids and Seasoning:

   • Pour in chicken stock and add okra, diced tomatoes (if using), Cajun seasoning, smoked paprika, thyme, and bay leaves.

   • Bring to a simmer and let cook uncovered for 45 minutes, stirring occasionally.

5. Adjust Seasoning and Serve:

   • Taste and add salt/pepper as needed. Remove bay leaves.

   • Serve over hot white rice. Garnish with parsley and green onions.

Serving Size

• Makes about 6 servings (1.5 cups gumbo per serving with ½ cup rice each)

Nutritional Information (Approximate per serving)

Values may vary depending on sausage type and added salt.

Benefits

• High Protein: Chicken and sausage provide substantial protein for muscle repair.

• Vegetable-Rich: Onions, bell peppers, celery, and okra provide fiber, vitamins, and antioxidants.

• Comfort Food: Warm, filling, and can boost morale and satisfaction—good for cold weather or gatherings.

• Versatile: Can be made gluten-free (with gluten-free flour) or lower-sodium for healthier diets.

Notes and Tips

• Roux Perfection: Stir constantly; if it burns, start over—burnt roux is bitter.

• Chicken Choice: Thighs stay juicy; breasts can dry out if overcooked.

• Okra Alternative: If you dislike okra, use sliced zucchini or green beans.

• Spice Level: Adjust Cajun seasoning to your tolerance; add hot sauce at serving for extra kick.

• Storage: Keeps well for 3–4 days in the fridge; freezes beautifully for up to 3 months.

• Rice Tip: Use long-grain white rice for classic presentation.

Q & A

Q: Can I make this in a slow cooker?
A: Yes! Brown the roux and meat first, then add everything to a slow cooker on low for 6–8 hours.

Q: Can I use chicken stock substitutes?
A: Chicken or vegetable stock works. Broth adds less richness; use stock for deeper flavor.

Q: Is gumbo supposed to be thick or soupy?
A: Traditional gumbo is slightly thickened by the roux and okra but still ladleable—not like stew.

Q: Can I make it spicy for kids?
A: Reduce Cajun seasoning and skip hot sausage; you can add spice individually at serving.

Q: How do I prevent the gumbo from being too salty?
A: Use low-sodium stock and lightly season the sausage; adjust salt at the end.