Embark on a culinary journey to the heart of Louisiana with this robust and flavorful Sausage and Chicken Gumbo. This iconic dish, brimming with aromatic bell peppers, savory andouille sausage, tender shredded chicken, and fluffy rice, promises an authentic taste of Cajun country.
More than just a meal, this hearty Cajun chicken stew is the quintessential comfort food, perfect for cheering on your favorite team on game day or warming up on a crisp, chilly evening. Its complex flavors and satisfying richness make it an unforgettable centerpiece for any gathering.
Sausage and Chicken Gumbo: An Authentic Taste of Louisiana
My culinary love affair with Louisiana began many years ago, on my first visit to New Orleans. My daughter was just an infant, and my knowledge of Cajun and Creole cuisine was admittedly limited. Yet, that trip sparked a lifelong passion. Friends, eager to introduce me to the city’s vibrant food scene, took us to the legendary Commander’s Palace. The experience was transformative, but it was at Mr. B’s Bistro where I tasted their famous Gumbo Ya Ya – a revelation made with a deeply flavorful dark roux and an abundance of spice. That unforgettable dish, with its profound depth and comforting warmth, became the inspiration for this very Sausage and Chicken Gumbo recipe.
Louisiana cooking is about more than just food; it’s a celebration of culture, history, and community. Gumbo, in particular, embodies this spirit, telling a story with every spoonful. This recipe captures that essence, bringing the soulful flavors of the bayou directly to your kitchen. It’s a dish that invites you to slow down, savor, and share.
Unraveling the Mystique of Gumbo: A Culinary Cornerstone
The word “gumbo” itself carries a rich history, its etymology rooted in Louisiana French and possibly derived from the Bantu word “kingombo” for okra, or the Choctaw word “kombo” for filé. This linguistic connection highlights two of the dish’s most defining ingredients, as either okra or filé powder is almost always present in a traditional gumbo recipe, serving as essential thickeners and flavor enhancers. Gumbo is not just a stew; it’s a melting pot of culinary influences, reflecting Louisiana’s diverse cultural heritage.
At its core, a classic gumbo always features a few indispensable elements: a meticulously crafted roux, a medley of meat or seafood (or both), the aromatic “Holy Trinity” of vegetables, and a choice between okra or filé powder for thickening and unique flavor. The variations are endless, ranging from dark, earthy Cajun versions to lighter, tomato-infused Creole styles, each offering a distinct culinary experience.
The “Holy Trinity” is a foundational element in Louisiana cooking, a trio of finely diced bell peppers (often green, but red and yellow are also used), onions, and celery. This aromatic base is sautéed to perfection, laying the groundwork for gumbo’s deep flavor profile. Filé powder, on the other hand, is a traditional thickening agent made from the ground leaves of the sassafras tree. It imparts a distinctive earthy, almost citrusy flavor and a slightly mucilaginous texture, often added at the very end of cooking or tableside. While sometimes challenging to find in mainstream markets, a quality Cajun spice mixture that lists filé as a primary ingredient can be an excellent substitute, bringing authentic regional flavors to your dish.
Mastering the Roux: The Soul of Your Gumbo
At the very heart of any authentic gumbo lies the roux – a thickening agent composed of fat and flour, boasting an illustrious history dating back over 300 years to French culinary traditions. Pronounced “roo,” this simple combination, when cooked patiently, transforms into a thick, flavorful paste that serves as the backbone of your stew. It’s the key to achieving gumbo’s characteristic rich texture and deep, nutty flavor.
The magic of the roux lies in its color and the time dedicated to its creation. The longer you cook it, the darker it becomes, evolving through distinct stages. There are generally three main types: a white roux, cooked briefly until pale; a blonde roux, cooked slightly longer to a golden hue, offering a subtle nutty taste; and finally, the brown or dark brown roux, often referred to as a “brick” or “mahogany” roux, which is precisely what this Sausage and Chicken Gumbo calls for. This darker roux is cooked the longest, until it reaches a deep, rich mahogany color, reminiscent of milk chocolate.
A brown roux is crucial for gumbo, as it imparts a profound, toasted, nutty flavor that cannot be replicated by lighter variations. It also contributes significantly to the deep, inviting color of the stew. However, achieving this perfect dark roux requires unwavering attention. You must stir constantly and patiently to prevent it from burning, as a burnt roux will not only lose its thickening power but will also infuse your entire dish with an acrid, unpleasant taste. If you burn it, there’s no salvaging it – you must discard it and start again. This step, though requiring patience, is arguably the most critical for an authentic and delicious gumbo.
Exploring More Cajun, Creole, and Louisiana Inspired Dishes
My fascination with Louisiana cuisine was further ignited during my early married years, thanks to the delightful Justin Wilson, “The Cajun Chef,” whose show on PBS Bill and I thoroughly enjoyed. In an era of limited television channels, his unique humor and approachable cooking style captivated us both. He made complex regional dishes seem accessible and fun, fostering a deeper appreciation for the rich culinary traditions of the South. His spirit of joyful cooking is something I strive to emulate in my own kitchen.
If you’ve fallen in love with the vibrant flavors of Louisiana as much as I have, you’re in for a treat. Here are some more incredible Cajun, Creole, and general Louisiana-style recipes that will transport your taste buds straight to the bayou. Each dish offers a unique glimpse into the diverse and delicious food culture of this incredible region, from savory pasta to sweet, iconic desserts:
- Cajun Chicken Pasta from Spend with Pennies – A creamy, spicy pasta dish packed with chicken and vegetables.
- Chicken Jambalaya Soup from That Skinny Chick Can Bake – All the classic flavors of jambalaya in a comforting soup form.
- Cajun Shrimp Boil Packets from Well Plated – A convenient and flavorful way to enjoy a traditional shrimp boil.
- Bananas Foster from That Skinny Chick Can Bake – A show-stopping dessert, flambéed and served with ice cream.
- Cajun 15 Bean Soup from Melissa’s Southern Kitchen – A hearty and satisfying bean soup with robust Cajun spices and sausage.
- Roasted Creole Edamame from That Skinny Chick Can Bake – A surprising and addictive snack with a Creole kick.
- Crunchy Creole Roasted Chick Peas from Mama Loves Food – Another fantastic, healthy snack bursting with Creole flavor.
- Plus more Soup Recipes – Explore a wider variety of warming and delicious soup and stew creations.
Sausage and Chicken Gumbo
30 minutes
2 hours
2 hours 30 minutes
10 servings
This Cajun chicken stew is a divine option for game day or dinner on a chilly evening! Adapted from the legendary Paul Prudhomme, this recipe brings authentic Louisiana flavor to your table with rich, spicy notes and tender meats.
Ingredients
- 3 tablespoons plus ¾ cup vegetable oil
- 2 ½ pounds bone-in chicken breasts
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour, divided
- 4 stalks celery, thinly sliced
- 4 large yellow onions, diced
- 4 bell peppers, diced (a mix of 2 green and 2 red peppers adds great color and flavor)
- 2 tablespoons minced garlic
- ½ to 1 teaspoon cayenne pepper (adjust to your preferred level of spice)
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried thyme
- 4 bay leaves
- 8 cups chicken broth, preferably a good quality canned or homemade stock for richer flavor
- 1 ½ pounds andouille sausage, cut into slices and then quartered for bite-sized pieces
- 1 tablespoon filé powder or a gumbo seasoning blend that prominently features filé powder
- 4 cups cooked long-grain white rice, for serving
Instructions
- Prepare the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of vegetable oil over high heat until shimmering. Season the bone-in chicken breasts generously with kosher salt and freshly ground black pepper. Lightly coat the seasoned chicken pieces with ¼ cup of the all-purpose flour, tapping off any excess. Carefully add the chicken to the hot oil and brown on both sides, approximately 8 minutes total, until a golden crust forms. This step builds flavor. Remove the browned chicken from the pot and set it aside.
- Sauté the Holy Trinity: Reduce the heat to medium-high. Add the thinly sliced celery, diced onions, and diced bell peppers to the same pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 8-10 minutes. This forms the aromatic base of your gumbo. Remove the cooked vegetables from the pot and set them aside with the chicken.
- Craft the Roux: To make the essential dark roux, add the remaining ¾ cup of vegetable oil to the pot. Allow it to warm for a few minutes over medium heat. Gradually sprinkle in the remaining ¾ cup of flour, whisking constantly to prevent lumps. Continue to cook, stirring without interruption, until the mixture transforms into a deep mahogany brown color, similar to chocolate milk or a copper penny. This process typically takes between 10 to 20 minutes, depending on your heat and pot. It’s crucial to stir constantly, scraping the bottom and sides of the pot to prevent scorching. If your roux burns at any point, discard it immediately and start this step over; a burnt roux will ruin the entire dish. Patience is key here.
- Infuse with Aromatics and Spices: Once your roux has achieved the desired deep brown color, carefully add the previously cooked vegetables back into the pot. Stir in the minced garlic, cayenne pepper (start with ½ teaspoon and add more later if you prefer more heat), dried oregano, dried basil, dried thyme, and bay leaves. Continue to stir occasionally and cook for another 3 minutes, allowing the spices to bloom and their flavors to meld with the roux and vegetables. Season lightly with salt and pepper at this stage.
- Simmer to Perfection: Slowly pour in the 8 cups of chicken broth, whisking continuously to ensure the roux dissolves smoothly and prevents any clumps from forming. Return the browned chicken and the sliced and quartered andouille sausage to the pot. Bring the gumbo to a gentle simmer. As it simmers, skim off any excess fat or foam that rises to the surface. Continue to simmer uncovered, gently skimming as needed, until the chicken becomes exceptionally tender and easily falls off the bone, typically after 1 to 1 ½ hours. Carefully remove the chicken and its bones from the pot. Discard the bones and shred or cut the chicken meat into bite-sized pieces before returning it to the pot.
- Finish with Filé: Bring the stew back to a gentle boil. Whisk in the 1 tablespoon of filé powder (or gumbo seasoning with filé) to prevent clumping, stirring until it is completely dissolved and incorporated. The filé powder will subtly thicken the gumbo further and add its distinctive earthy flavor. Taste the gumbo for seasoning, adding more salt, pepper, or cayenne as necessary to achieve your desired flavor balance.
- Serve and Enjoy: Ladle the hot Sausage and Chicken Gumbo generously over bowls of freshly cooked long-grain white rice. For an extra touch of authenticity and freshness, you can garnish with chopped fresh parsley or green onions. Serve immediately and savor the rich, complex flavors of this true Louisiana classic.
Notes
The andouille sausage, while incredibly flavorful, tends to render a significant amount of grease during cooking. If you plan to make this magnificent stew the day before you intend to serve it (which often allows the flavors to deepen even further!), a fantastic trick is to chill the gumbo overnight. Once chilled, any excess fat will solidify on the surface, making it incredibly easy to remove before reheating. This results in a less greasy, yet equally rich and delicious, gumbo.
For an authentic experience, consider serving your Gumbo with a side of potato salad, cornbread, or even a dash of hot sauce for those who crave extra heat. Gumbo is a dish that truly improves with age, so don’t hesitate to make a large batch; leftovers are often even more delicious!
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 1013Total Fat: 73gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 56gCholesterol: 143mgSodium: 1476mgCarbohydrates: 39gFiber: 2gSugar: 6gProtein: 49g
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