Sausage and Chicken Gumbo

Sausage and Chicken Gumbo Recipe - A Classic Dish from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Sausage and Chicken Gumbo is a classic Creole dish that is hearty, flavorful, and perfect for a comforting meal. This recipe combines the rich flavors of sausage, chicken, and okra with a savory roux-based broth. Serve it over rice for a complete and satisfying meal.

History

Gumbo is a dish that originated in Louisiana and is a staple in Creole and Cajun cuisine. It is believed to have been influenced by African, French, Spanish, and Native American culinary traditions. The name "gumbo" is derived from the West African word for okra, which is a key ingredient in many gumbo recipes. Over the years, gumbo has evolved to include a variety of proteins, vegetables, and seasonings, making it a versatile and beloved dish.

Ingredients

Roux

1 cup plus 3 tbsp vegetable oil
1 cup all-purpose flour

Stew

2 medium onions, diced
2 bell peppers, diced
4 celery stalks, diced
1 x 49.5 oz (1.40 kg) can low sodium chicken broth
5 cups water
1 x 10 oz (283 g) can Rotel tomatoes
1 x 14.5 oz (411 g) can diced tomatoes
1 bunch flat leaf parsley, stems removed and minced
3 tbsp chopped garlic
0.5 tsp cayenne pepper
1 tsp fresh ground pepper
1 tsp salt
0.5 tsp dried thyme leaves
1 lb (454 g) sausage, cut into 0.25 inch rounds (andouille, hot pork smoked, or regular smoked)
2.5 lb (1.13 kg) boneless, skinless chicken thigh fillets, seasoned with creole seasoning
1 tsp tabasco
4 bay leaves
1 x 16 oz (454 g) bag frozen cut okra

Garnish

Cooked long-grain white rice
Crusty bread (french bread or equivalent)
filé powder (Ground sassafras)
hot sauce

How to prepare

Prepare the vegetables.
In a sauté pan, cook the sausage rounds until rendered.
Remove the sausage (add a little oil if necessary) and cook the chicken thighs for 6 minutes per side over medium heat (You will need to do this in batches).
Allow the meat to cool.
Hand tear or shred the chicken with two forks.
Set the chicken and sausage aside for later use.
In a very large stockpot, add the vegetable oil and warm it on medium-high heat until the oil is shimmering and almost smoking.
Whisk in the flour and reduce the heat to medium/medium-low.
Stir constantly until the roux becomes the color of milk chocolate, usually 25–30 minutes. The roux should smell nutty, but not burned.
Add the onions, celery, and bell pepper to stop the cooking.
Cook until the vegetables become softened, about 5–10 minutes while continuing to stir.
Add the garlic, thyme, salt, pepper, and cayenne.
Cook for 1 minute, and then add the water, broth, tomatoes, parsley, Tabasco, and bay leaves.
Stir to incorporate the roux into the liquid.
Add the chicken and sausage.
Raise the heat to bring it to a boil. Reduce the heat and simmer uncovered for about 1.5 hours.
Add the okra and cook for an additional 10 minutes.
Adjust with salt and pepper to taste.
Serve with a scoop of rice in each bowl and sprinkle with about 0.5 tsp of file powder on top.
Serve warm French bread on the side for dipping and extra hot sauce.
Makes 1 gallon.

Variations

Use shrimp or crab meat instead of chicken for a seafood gumbo.
Add diced tomatoes, bell peppers, and celery for a more traditional Creole flavor.
Experiment with different types of sausage, such as andouille or chorizo, for a unique twist.

Notes

Have all of your vegetables and meat prepared before you begin to cook the roux. Adding the vegetables in to stop the roux from cooking is critical. You must be fully devoted to stirring the roux constantly for the entire time it browns. Get someone to help you if you think you will tire.
Adjust the salt and pepper towards the end of the cooking time.
Remove the bay leaves before serving

Cooking Tips & Tricks

Be patient when making the roux, as it is crucial to the flavor and consistency of the gumbo. Stir constantly to prevent burning.

- Use a combination of smoked and creole seasoned meats for a depth of flavor.

- Adjust the seasonings to your taste preferences, adding more or less cayenne pepper and hot sauce as desired.

- Let the gumbo simmer for at least 1.5 hours to allow the flavors to meld together.

Serving Suggestions

Serve the Sausage and Chicken Gumbo over cooked long-grain white rice and garnish with chopped parsley. Enjoy with a side of crusty French bread for dipping.

Cooking Techniques

Searing the meats before adding them to the gumbo adds depth of flavor.

- Slowly cooking the roux until it reaches a deep, rich color is key to a flavorful gumbo.

- Simmering the gumbo for an extended period of time allows the flavors to develop and meld together.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of the roux.

- Substitute vegetable broth for chicken broth for a vegetarian option.

- Use turkey sausage or tofu for a lighter alternative to pork sausage.

Make Ahead Tips

The gumbo can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

- The flavors of the gumbo will continue to develop as it sits, making it even more delicious the next day.

Presentation Ideas

Serve the gumbo in individual bowls with a scoop of rice in the center and a sprinkle of file powder on top. - Garnish with chopped parsley or green onions for a pop of color. - Serve with hot sauce on the side for those who like it extra spicy.

Pairing Recommendations

Pair the Sausage and Chicken Gumbo with a crisp green salad or a side of sautéed greens for a well-rounded meal.

- Serve with a glass of chilled white wine or a cold beer to complement the rich flavors of the gumbo.

Storage and Reheating Instructions

Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days.

- Reheat the gumbo on the stovetop over low heat, stirring occasionally, until heated through. Add a splash of water or broth if needed to thin out the gumbo.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 23g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 60%

- Calcium: 8%

- Iron: 15%

Alergens

Contains: Wheat

Summary

This Sausage and Chicken Gumbo is a well-balanced meal that provides a good source of protein, fiber, and essential vitamins and minerals. It is a satisfying and flavorful dish that is perfect for a comforting dinner.

Summary

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Sausage and Chicken Gumbo. It was a hot summer day in New Orleans, and I had wandered into a little hole-in-the-wall restaurant off the beaten path. The scent of spices and simmering meats wafted through the air, drawing me in like a moth to a flame.

As I sat down at a small table in the corner, I watched as the chef bustled about the kitchen, expertly chopping vegetables and stirring pots of bubbling broth. I could tell that he was a master of his craft, and I knew that I had to learn his secrets.

After finishing my meal, I approached the chef and asked him if he would be willing to share his recipe for the delicious gumbo I had just enjoyed. To my surprise, he agreed, and invited me back to the kitchen to watch him work his magic.

For the next few hours, I stood by his side, taking notes and asking questions as he explained each step of the process. From browning the sausage and chicken to creating the perfect roux, I absorbed every detail like a sponge.

As the gumbo simmered on the stove, filling the kitchen with its rich aroma, the chef told me stories of his own grandmother, who had passed down the recipe to him many years ago. He spoke of how she had taught him to cook with love and passion, and how every dish he made was a tribute to her memory.

By the time the gumbo was ready, I knew that I had found something truly special. The flavors were unlike anything I had ever tasted before, a perfect balance of spice and savory goodness. I thanked the chef profusely for his generosity, and left the restaurant feeling inspired and energized.

Over the years, I have made this gumbo countless times, each batch a loving tribute to the chef who shared his recipe with me that fateful day. I have added my own twists and tweaks along the way, making it my own while still honoring the tradition that was passed down to me.

Now, whenever I make a pot of Sausage and Chicken Gumbo, I am transported back to that tiny kitchen in New Orleans, surrounded by the sights and sounds of a bustling city. I can almost hear the jazz music playing in the background, and feel the warmth of the chef's smile as he watched me take my first taste.

I have shared this recipe with friends and family, passing on the tradition and spreading the love that goes into each bowl. And every time I make it, I am reminded of the power of food to bring people together, to create memories and forge connections that last a lifetime.

So here's to that fateful day in New Orleans, and to the chef who opened my eyes to the wonders of Sausage and Chicken Gumbo. May his legacy live on in every pot that bubbles and simmers on my stove, a reminder of the joy and passion that can be found in a simple bowl of soup.