Louisiana-Style Chicken and Sausage Gumbo

If you’re looking for a taste of the deep South, this Louisiana-Style Chicken and Sausage Gumbo recipe will give you the classic flavors and seasonings of New Orleans.  And there’s a bonus; a little tip I share to shorten your prep time.  YUM!

Gumbo is festive!  I can hardly think of gumbo without a picture of the New Orleans’ French Quarter popping in my head.  It’s the official state cuisine of Louisiana and dates back to the 18th century.

I was happy to have this southern tradition tucked in a suitcase after visiting New Orleans, and now I’m even happier to share it with you.

This recipe is a chicken and sausage gumbo.  The sausage is andouille which is often associated with Louisiana Creole cuisine.  It’s a coarse-grained smoked sausage made with pork and beef.  It’s also spicey.  The ingredients included; white, black and red pepper.  It’s not overpowering but has a kick to it and makes the dish.

For the chicken, I like to use a rotisserie chicken which saves lots of time.  Just pull the meat off the bones and chop.  The seasonings on a rotisserie chicken are perfect for this recipe.  Try this time-saving step, and you will love it!

For this recipe, it’s important to have all of your ingredients chopped and ready to go.  The flavoring in this recipe comes from what New Orleans refers to as “the trinity” which is onions, celery, and green peppers- large amounts.  These three ingredients are the base for lots of Cajun-inspired recipes.

This recipe requires the cooking of a roux which is used to thicken sauces and soups.  A roux is made by cooking equal parts of oil and flour.  The roux is cooked until smooth and the desired color.  For gumbo, a medium to dark color is needed.

Once the roux is the required color, the onion, celery, and green peppers are added and sauteéd until they are tender.  Stir in the garlic, and you’re ready to add the meat.

After all the ingredients are sauteed, the broth is slowly added, and the mixture is brought to a boil and then simmered for about an hour and a half.

This recipe is not difficult to make.  As you can see, most time will be spent chopping all the vegetables.  The added creole seasoning is the final touch.  When I serve gumbo, I like to give my guests the option of adding more seasoning if they need more fire!

Gumbo can be served over rice and some spots in the south like to serve it with a scoop of potato salad.  Sounds good, doesn’t it?

Do you like creole cuisine?  If you make gumbo, what time of the year do you like to make it?  I like to make it for New Year’s Eve in addition to Fat Tuesday.  Please consider leaving a message for the Sock Box 10 community.

Thanks so much for stopping by,    Rose

Louisiana-Style Chicken and Sausage Gumbo

 

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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!!!

Author: Sock Box 10

Recipe type: Stew/Soup

Serves: 16

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!!!

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