Hearty, robust, and brimming with authentic Louisiana flavors, this Sausage and Chicken Gumbo is a culinary journey to the Bayou. Crafted with tender shredded chicken, savory andouille sausage, and the classic “holy trinity” of bell peppers, onions, and celery, it’s a soul-warming stew perfect for any occasion. Each spoonful offers a delightful blend of spices and textures, promising to transport your taste buds straight to the heart of Cajun country.
This traditional Cajun chicken stew is an exceptional choice for a lively game day gathering or a comforting dinner on a brisk evening. Its rich, complex flavors and satisfying ingredients make it a beloved staple that truly warms you from the inside out.
Savoring the Soul of Louisiana: Sausage and Chicken Gumbo
My culinary adventures with Cajun and Creole cuisine began unexpectedly, during my first visit to New Orleans when my daughter was just an infant. While my previous experience with such vibrant flavors was minimal, friends introduced us to the iconic Commander’s Palace, and from that moment, I was utterly captivated. It was at Mr. B’s Bistro, however, where I truly discovered the magic of Gumbo Ya Ya. Its deep, dark roux and generous spice profile left an indelible impression, bearing a striking resemblance to the scrumptious Cajun chicken stew I now lovingly prepare.
Gumbo is more than just a dish; it’s a testament to Louisiana’s rich cultural tapestry, blending influences from African, French, Spanish, and Native American culinary traditions. Each pot of gumbo tells a story, and this particular rendition, featuring the beloved pairing of chicken and andouille sausage, offers a taste of that authentic heritage. It’s a dish celebrated for its depth of flavor, achieved through carefully layered ingredients and the artful preparation of a perfect roux.
What Exactly is Gumbo? An Exploration of Louisiana’s Signature Stew
Gumbo, a cornerstone of Louisiana cooking, is a hearty stew that embodies the spirit of its region. The word “gumbo” itself holds intriguing origins, believed to derive from either the Bantu word “kingombo” for okra or a Native American word for filé powder. These two ingredients are critical, as nearly all authentic gumbo recipes incorporate one or both as a thickening agent.
At its core, gumbo is characterized by several key components: a roux, a flavorful meat or seafood base, the aromatic “holy trinity,” and either okra or filé powder. While countless variations exist, ranging from dark, rustic Cajun gumbos to lighter, tomato-infused Creole versions, these fundamental elements remain constant.
The “holy trinity” refers to a classic medley of diced bell peppers, onions, and celery. This aromatic base is the starting point for countless Louisiana dishes, providing a foundational layer of flavor that is both distinctive and indispensable. Its sweet, pungent, and earthy notes create the perfect canvas for the spices and proteins to follow.
Filé powder, another traditional thickening agent, is made from ground sassafras leaves. It imparts a unique, earthy flavor and a slightly viscous texture to the gumbo. While finding authentic filé powder can sometimes be a challenge outside of Louisiana, many specialty spice blends now incorporate it as a primary ingredient, making it accessible for home cooks eager to capture that authentic taste. I was delighted to find a Cajun spice mixture locally that listed filé as its first ingredient – a true gem!
The Art of the Roux: The Heartbeat of Gumbo
Understanding and mastering the roux is arguably the most crucial step in creating an exceptional gumbo. A roux is a thickening agent composed of fat (typically oil or butter) and flour, a technique that originated in France over three centuries ago. Pronounced “roo,” it’s essentially a cooked mixture of these two components until a thick paste forms.
The magic of the roux lies in its versatility and the depth of flavor it develops as it cooks. The longer you cook a roux, the darker it becomes, and its flavor profile evolves dramatically. There are generally three main types: white, blonde, and brown (or dark brown) roux. White roux, cooked only briefly, adds little color and a mild flavor. Blonde roux, cooked a bit longer, takes on a nutty aroma and a light golden hue. However, for a truly authentic and robust gumbo like this sausage and chicken variation, a brown or dark brown roux is essential.
A dark brown roux, often described as having a mahogany or chocolate color, requires patience and constant stirring to prevent burning. This deep color indicates that the flour’s starch has caramelized, developing a rich, nutty, and intensely savory flavor that significantly contributes to the overall complexity of the gumbo. It also produces a much darker, richer sauce compared to its lighter counterparts. It’s vital to remember that a burnt roux will not only lose its thickening power but will also impart an acrid, unpleasant taste to your entire dish, requiring you to start the process from scratch. Dedicate your full attention to this step – it’s where the soul of your gumbo truly comes alive.
Crafting Your Perfect Sausage and Chicken Gumbo: Tips for Success
Making gumbo is a labor of love, but the rewarding flavors are well worth the effort. Beyond mastering the roux, there are several tips that can elevate your gumbo from good to extraordinary.
Firstly, the quality of your ingredients matters. Opt for fresh, vibrant bell peppers, crisp celery, and pungent onions for your holy trinity. For the proteins, a good quality smoked andouille sausage is non-negotiable, as its spicy, garlicky notes are fundamental to the gumbo’s character. Using bone-in chicken breasts not only yields more flavorful chicken but also contributes to a richer broth as it simmers.
Patience during the simmering phase is also key. Allowing the gumbo to simmer uncovered for an extended period, typically 1 to 1.5 hours, enables the flavors to meld and deepen beautifully. This slow cooking process also allows the chicken to become incredibly tender, practically falling off the bone. Don’t rush it; this is where the magic happens.
Skimming excess fat during simmering is a step many overlook but can significantly improve the final dish. Andouille sausage can render a considerable amount of grease. If preparing the gumbo a day in advance, chilling it overnight makes fat removal even easier, as the solidified fat can be effortlessly lifted from the surface before reheating. This results in a cleaner, less greasy stew that still retains all its robust flavor.
Finally, adjust your seasonings throughout the cooking process. Taste, taste, and taste again! The cayenne pepper offers a customizable heat level, while oregano, basil, and thyme add layers of aromatic complexity. Don’t forget the bay leaves, which infuse the stew with a subtle, savory undertone. A truly balanced gumbo sings with flavor.
More Cajun, Creole, and Louisiana-Inspired Delights
Back when Bill and I were newly married, we absolutely loved watching Justin Wilson, “The Cajun Chef,” on PBS. Television stations were quite limited in those days, but Bill was always drawn in by his infectious humor, and I, of course, admired his authentic cooking style. If you’ve fallen in love with the vibrant flavors of Louisiana, here are some more fantastic recipes to explore and add to your culinary repertoire:
- Cajun Chicken Pasta from Spend with Pennies
- Chicken Jambalaya Soup from That Skinny Chick Can Bake
- Cajun Shrimp Boil Packets from Well Plated
- Bananas Foster from That Skinny Chick Can Bake
- Cajun 15 Bean Soup from Melissa’s Southern Kitchen
- Roasted Creole Edamame from That Skinny Chick Can Bake
- Crunchy Creole Roasted Chick Peas from Mama Loves Food
- Plus more Soup Recipes
Sausage and Chicken Gumbo
30 minutes
2 hours
2 hours 30 minutes
10 servings
This authentic Cajun chicken stew, adapted from Paul Prudhomme, is a divine option for game day or a comforting dinner on a chilly evening, promising rich flavors and satisfying warmth!
Ingredients
- 3 tablespoons plus ¾ cup vegetable oil
- 2 ½ pounds bone-in chicken breasts
- Kosher salt and freshly ground black pepper
- 1 cup flour, divided
- 4 stalks celery, thinly sliced
- 4 large onions, diced
- 4 bell peppers, diced (I used 2 green and 2 red)
- 2 tablespoons minced garlic
- ½ to 1 teaspoon cayenne pepper (to taste)
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ¾ teaspoon thyme
- 4 bay leaves
- 8 cups chicken broth, good quality canned or homemade
- 1 ½ pounds andouille sausage cut into slices, then quartered
- 1 tablespoon filé powder or gumbo seasoning with filé powder
- 4 cups cooked white rice
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of the vegetable oil over high heat until shimmering. Season the chicken breasts generously with kosher salt and freshly ground black pepper. Lightly coat the seasoned chicken with ¼ cup of the flour, tapping off any excess. Carefully brown the chicken on both sides, about 8 minutes total, to create a flavorful crust. Remove the chicken from the pot and set aside on a plate.
- Reduce the heat to medium-high. Add the thinly sliced celery, diced onions, and diced bell peppers to the pot. Cook, stirring occasionally, until the vegetables have softened and become translucent, about 8-10 minutes. Remove the softened vegetables from the pot and set aside with the chicken.
- To prepare the roux, add the remaining ¾ cup of vegetable oil to the pot and let it warm over medium heat for a few minutes. Gradually and slowly add the remaining ¾ cup of flour to the pan, whisking constantly to prevent lumps. Continue to cook, stirring diligently and constantly, ensuring you scrape the bottom and sides of the pot to prevent scorching. Cook until the mixture achieves a deep mahogany brown color, similar to milk chocolate or a copper penny. This process typically takes between 10 to 20 minutes, depending on the heat. Patience is key here; a perfectly cooked roux is the foundation of a great gumbo. If your roux accidentally burns, you must discard it and begin this step again.
- Once the roux is a rich brown, carefully add the cooked vegetables back into the pot. Incorporate the minced garlic, cayenne pepper (adjusting to your preferred spice level), oregano, basil, thyme, and bay leaves. Stir well to combine all ingredients with the roux. Continue to cook for 3 more minutes, stirring occasionally, allowing the spices to bloom. Season with additional salt and pepper to taste.
- Slowly and gradually pour in the chicken broth, stirring continuously to ensure it blends smoothly with the roux and prevents clumping. Return the browned chicken and the sliced, 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, regularly skimming, until the chicken is fork-tender and falls easily from the bone, which usually takes about 1 to 1 ½ hours. Carefully remove the chicken and bones from the pot. Discard the bones and shred the cooked chicken into bite-sized pieces before returning them to the pot.
- Bring the stew back to a boil. Whisk in the filé powder (or gumbo seasoning with filé powder) vigorously to ensure it dissolves completely and avoids clumping. The filé powder will subtly thicken the gumbo and add its characteristic earthy flavor. Taste the gumbo for seasoning, adding more salt and pepper as necessary to achieve your desired flavor balance.
- Serve the rich, flavorful Sausage and Chicken Gumbo steaming hot over fluffy cooked white rice.
Notes
The andouille sausage renders a significant amount of grease, which contributes to the gumbo’s flavor. However, if you prefer a less oily stew, consider making this gumbo the day before you plan to serve it. After it cools, refrigerate it overnight. The chilled fat will solidify on the surface, making it incredibly easy to remove before you reheat and serve the gumbo.
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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