Louisiana-Style Chicken and Sausage Gumbo
Author: 
Recipe type: Stew/Soup
Serves: 16
 
Louisiana-Styled Chicken and Sausage Gumbo is a festive meal that's packed with all the flavors and seasonings loved in the deep South. Onions, celery, and green peppers are the flavors that combine with andouille and cajun seasoning. You can shorten your prep time by using a rotisserie chicken which adds a great taste. YUM!!!
Ingredients
  • 1 cup oil
  • 1 cup flour
  • 1½ pounds Andouille sliced
  • 1 chicken cut up or boned (see note #1)
  • 4 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped green pepper
  • 1 tablespoon chopped garlic
  • 8 cups vegetable or chicken stock
  • 2 cups chopped green onions
  • cooked rice
  • Cajun seasoning (see note #2)
Instructions
  1. It's important to have all the vegetables and meat chopped and ready, to assemble the dish.
  2. Season and brown chicken in oil, lard or bacon drippings over medium heat.
  3. A rotisserie chicken is a great time saver for this recipe. If using a rotisserie chicken, debone and chop the chicken.
  4. Add sausage and saute with chicken.
  5. Remove chicken and andouille and place in a bowl.
  6. Make a roux with flour and oil. The oil needs to be free of food particles to avoid burning. To make the roux, cook the flour and oil on medium heat constantly stirring until smooth and your desired color which should be a medium to dark for gumbo. The roux thickens the gumbo.
  7. Add chopped onions, celery, and green peppers to the roux and stir continuously.
  8. Add garlic and stir continuously.
  9. After vegetables reach desired tenderness, return chicken and sausage to pan and cook with vegetables, continuing to stir frequently.
  10. Gradually stir in liquid and bring to a boil.
  11. Reduce heat to simmer and cook for an hour or more. Season to taste with your favorite Cajun seasoning. I used McCormick Perfect Pinch Cajun seasoning.
  12. Approximately 10 minutes before serving, add green onions. You can also add green onions to individual servings.
  13. Serve gumbo with or without rice. If not serving rice, serve with french bread.
  14. Note #1 (chicken)
  15. I like to use a rotisserie chicken which saves time, and its seasonings are perfect for this recipe.
  16. Note #2 (seasoning)
  17. My bottle of Joe's Seasoning which is a cajun seasoning from the New Orleans School of Cooking was outdated. I was on the hunt for a comparable replacement and, McCormick and Zatarains had almost the exact flavor. I ended up going with McCormick's Cajun seasoning.
  18. I use a large skillet to make the roux and then the rest of the ingredients are added. A large pot can also be used. After I've cooked the gumbo in the large skillet, I transfer to a big pot.
  19. This recipe was adapted from the New Orleans School of Cooking.
  20. ENJOY!!!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/louisiana-style-chicken-and-sausage-gumbo/