Build up around it with vegetables like carrots, jalapenos, corn, mushrooms, okra, and more! After adding back the shredded chicken and the andouille, I let the stew simmer for another 1/2 hour to blend the flavor. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Uncover and remove the chicken pieces. The best part about gumbo is that it gets better and better the longer it simmers and/or sits in the fridge! Coarsely tear or chop the chicken and then return it to the pot along with the andouille. Remove the pot from the heat. The roux did not take long (15 minutes tops) to reach a "coffee with creamer" brown. https://www.acadianatable.com/2020/02/24/chicken-smoked-sausage-gumbo It took 20 minutes in my enamel-coated cast-iron Dutch oven to get that beautiful deep brown coloring. Originally published September 30, 2015. Stir in the scallions and parsley. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Then, 30 minutes later, I had a very good pot of gumbo ready to eat. I like that the author labels this Cajun-style as opposed to Creole. I also recommend browning the andouille prior to putting it in your gumbo. All of it. If you sear the sausage, once they have browned a little, add some of the chicken stock to that pan to loosen up all the drippings from the sausage. https://coopcancook.com/creole-chicken-and-sausage-gumbo-recipe The rice is cooked separately and served on top of this chicken and sausage gumbo. Sample the finished gumbo and season with more Cajun seasoning and hot sauce to taste. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? From that point, there's about 15 minutes of activity until you, too, can relax with a beer while the chicken stews away. Add the sausage and sauté just until it begins to brown. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Just mix the fat and flour and put the uncovered pot in the oven set to 350°F. Skim the surface of any excess oil. Add the roux and stir to combine. Thrilled to hear you love this so much and, again, we so appreciate your thoughtfulness! Easy Chicken and Sausage Gumbo is a delicious Cajun Gumbo that starts with a simple roux, the holy trinity of vegetables, chicken and spicy Andouille sausage. If making the roux is too much trouble or scares you, make it in the microwave. Let us help you create amazing Cajun meals with ease. Continue this until the roux is the color of a copper penny. The directions are very easy to follow, and the timing for me was perfect. I made this, let it rest in the refrigerator for a day, and enjoyed it with the suggested rice. It could be done way ahead of time and left in the pot with the heat off once it reaches the appropriate color. Continue cooking the roux, stirring often, as it turns from pale yellow to a rich, deep brown, adjusting the heat as needed to keep the roux slowly darkening without bubbling or burning. Warm the gumbo over low heat prior to continuing.). Next dump the sausage in with the roux and vegetables. Since I had just made a roasted chicken stock, I had lots of chicken fat left and used that for this dish. Thanks, Tina! The nice sear not only helps develop flavor in your gumbo, but also allows you to get some of the fat/grease out of the chicken, hence out of your gumbo. Bring the pot to a boil and then reduce the heat to a simmer. You can probably get a jar of filé from there, too. It really kept getting better. The chicken actually took a little over an hour, just because I like it fall-off-the-bone tender. Enjoy your gumbo, people! I was concerned about the amount of cayenne pepper, so I used the sweet paprika. Kate, LOVE your kind note! Then you’ll be set for the whole gumbo season. Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops. Return the chicken and veg to the pan, along with … It took 30 minutes for our flour mixture to look like café au lait. This does make a huge batch of gumbo but could very easily be cut in half for a smaller batch. It’s very easy and straightforward and affordable. Uncover the pot and skim the surface of any excess oil. Cook the gumbo, stirring now and then, until the sausage has softened and everything has come together into a rich, flavorful, slightly thickened stew, about 30 minutes more. That’s what folks are saying about this Cajun chicken and sausage gumbo. Apparently, Creole versus Cajun spices make all the difference! I added okra and gumbo file as well just because I like those flavors. Use chicken, sausage, or shrimp individually, or use any combination of the three. Once roux starts to develop color, go back to stirring every 30 seconds. Skim off any fat that rises … Trust me on this: NO ONE will be able to tell your roux was made in a microwave as the texture is the same, it acts the same and the resulting flavor (and thickness) is the same. Ohio does not know gumbo. You will also save some energy by not making it in the oven as suggested above, as running an oven for two hours at 350 degrees can sure heat up the place. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Be the first on your block to be in the know. Next time I'll opt for the hot because I thought it could use just a little extra kick—not enough where it will sear your mouth but enough to make you sit up and take notice of the flavors. Pulling the meat away from the bones and skin was the only grumbly part; as I did so, I had to wonder if using boneless, skinless thighs would affect the final product. Adding the andouille sausage is truly transformative—the entire pot is changed by the smoky, savory sausage. Any day of the year you can find Gumbo, Jambalaya, Étouffée, Catfish, Red Beans and Rice, and Shrimp Creole in southern Louisiana. Dredge the chicken pieces in the flour mixture to coat well, … Served with white rice and a bit of chopped cilantro and scallions, it's a keeper! The fat separated a bit, but a rigorous short boil brought it back together. If you want a gumbo with layers of flavor, then this is the perfect recipe for you. Stir oil and flour in large Pyrex bowl (2 quart size is perfect), and microwave on high for 3 minutes. I don't pretend to. When making gumbo, the above measurements are usually just a guide. Cajun Chicken and Sausage Gumbo Growing up on the rural outskirts of Ville Platte, Louisiana (the “Cajun Prairie”), LSU in Alexandria Chancellor Paul Coreil remembers how everyone raised yard chickens and made homemade smoked pork sausage. Wonderful! Season with cayenne pepper and Cajun seasoning; stir to combine. Bon Appetit! The star of the show in a gumbo is the perfectly seasoned and flavorful roux. When making a large amount of roux such as 1 cup oil to 1 cup flour, you may be able to get away with stirring every 60 seconds to start. 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces, 12 cups chicken stock, plus water if needed. Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! (You can cool, cover, and refrigerate the gumbo for up to 2 days to allow the flavors to meld. Be careful with the hot roux, it burns like crazy so don't splatter it around. As with most things made in a large pot, if you make it and serve it straightaway, it’ll be swell, but if you can wait a day or so, you’ll find that a little resting time allows it to “meander from tasty to operatically magnificent,” as author Nancie McDermott says so elegantly.–Renee Schettler. I followed this Cajun chicken and sausage gumbo recipe to the letter and it turned out unbelievably great. If you have a helper in the kitchen with you, pass them a beer and put them on roux-stirring duty so you can do all the chopping while you chat. Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. What I do know is that we are on board with this spicy, richly flavored, meal-in-a-bowl chicken and sausage gumbo. https://www.food.com/recipe/cajun-chicken-and-sausage-gumbo-377598 I added healthy doses of Tabasco to my bowl, though. I have always seen either the chicken just put in raw or either browned before you start the roux. The smell in the house as this was cooking was out of this world! While the chicken is cooling, slice the sausage into 1/4" thick rounds and brown it in a large skillet … My dish wasn't as dark as the pic with the recipe, but I think that's because I wasn't patient enough to let the butter brown fully. Add the stock, stir well, and bring it to a lively boil, stirring often to dissolve the roux into the stock. Next time I will do the roux on a very low flame. skim surface to remove fat that sausage gives off during cooking. … Uncover the pot and once again skim the surface of any excess oil. I wanted to cut on the level of spiciness in the gumbo for my kiddos, so I used sweet paprika and subbed hot paprika for the cayenne. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Heat a 10-inch skillet and add the oil. Notify me of follow-up comments by email. Add a dozen or more oysters — if they sell freshly shucked oysters near you, a pint of oysters would be perfect. On the other hand, rice is the core of jambalaya. The only thing I did differently is using 2 tablespoons of bacon dripping and add canola oil to make 1/2 of oil. Laissez les bons temps rouler! This is a recipe that is worth the effort…your family will think you are AMAZING! Whisk 2 cups of chicken stock into the roux then slowly add the roux to the gumbo, stirring well to incorporate. As a soup, anything goes great in gumbo. I used 1 lb of Cajun andouille sausage, 1 lb of large uncook shrimp & 1 lb of chicken … When a pinch of flour sprinkled on the oil immediately blooms on the surface of the oil, scatter in the rest of the flour and quickly stir, thoroughly combining the oil and flour into a thick, smooth roux. If you're expecting a spicy hot gumbo, then this Cajun chicken and sausage gumbo recipe isn't what you're looking for. I didn't find that putting the pot half off the burner accomplished much. Everything about it warms our hearts and souls. Learn how to perfect your roux and create this rich chicken and andouille gumbo. Just prior to serving, add the chicken back to the pot, cover, and simmer for 20 minutes more. The gumbo roux is cooked to a golden nutty brown and okra adds body to this … the trick is to not raise the whole thing a boil over a high heat. The most time-consuming step is making the roux. My Louisiana-born mom always said that her older relatives said it wasn’t a gumbo unless you used three “meats”! Thank you for sharing this, you’ve given us a new winter dish to look forward to making! OOWEEH, NOW DAT’S CAJUN GOURMET! For better flavor, definitely brown your chicken pieces in a small amount of oil prior to adding them to the gumbo. When everything is boiling nicely, add the chicken. Definitely will have this again and again. And as always, please take a gander at our comment policy before posting. Let them cook, stirring often, until the vegetables are fragrant, softened, shiny, and evenly coated with the roux, 2 to 3 minutes. The only thing I see that’s missing is filé. And if you want to really eat like down home, put potato salad in that bowl instead of the rice. That is the nature of gumbo. I also used andouille sausage because I just love it. Glean some wisdom from this pro, then give his authentic recipe for Chicken and Sausage Gumbo a try. Meanwhile, chop the andouille into bite-size pieces, first halving each andouille link lengthwise and then cutting it crosswise into half-moon slices about 1/4 inch thick. Wonderful. When the raw chicken is added, make sure to skim all the usual gunk that comes to the surface. Just give it a stir maybe every 30 minutes. It takes longer to do it on a low flame, but it works in that you have no grunge on top that way, another trick from my BFF's aunt! The cooking time can actually be mitigated in a couple of ways. Add salt and pepper to taste. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. CHICKEN & SAUSAGE GUMBO RECIPE. The finished roux should be darker than peanut butter and about the color of coffee with a little cream. Writer Debi Lander had the chance to meet Spuddy, a man who really knows his stuff, including his Cajun gumbo recipes, one of which he was kind enough to share. And it freezes really well. Add 1 cup of stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. Cover the pot and let cook for 1 hour. You would add the oysters at the very end and only cook for about 5 minutes — just until the edges of an oyster get curly and look like a ruffle. This is the exact recipe I’ve been making for years, except that I add okra, and let me say– you won’t go wrong! We can’t wait to hear what you try next. There’s no need to flour the chicken prior to browning but just make sure your chicken pieces have been dried with paper towels first as this will help it brown faster. We love this dish so much we made it twice in ten days. I used sweet paprika. Wouldn’t change a thing except we *might* have used a bit more sausage than called for. First, Cajun gumbo is a soup with a deep-brown broth studded with meat or seafood and served over rice. We simply can't wait to enjoy this again! Add the chicken back to the pot. She had a lot of tricks up her sleeves. When you don’t have the time to make roux from scratch, a 16-ounce jar of Rox’s Roux will ensure that your gumbo comes out perfect. Great recipe! Taste, and add salt, if necessary. This Easy Chicken Gumbo recipe is like a party for your mouth! Brown the chicken on one side and turn to brown the other side. The chicken was done but not quite falling off the bone. Add the onion, celery, and bell pepper to the roux and stir well to coat them. (I especially love the three meats mandate!). It took an hour or so for me to get it to deep brown without burning it. The darker the roux, the more flavorful it is, yet the flour has lost all its thickening power. Your gumbo should begin to thicken, but not like gravy. Vibrant, spicy flavor simmered to perfection, this combination of chicken, sausage, okra, and veggies is cooked in a creamy … Your email address will not be published. This Cajun chicken and sausage gumbo is easy and authentic as can be and not nearly as complicated as you may think to make at home. This can take anywhere from 20 to 60 minutes, depending on your pot and your stove. Since I'm still not used to my new stove, my roux was done in just 16 minutes. https://www.saveur.com/article/Recipes/Classic-Chicken-Sausage-Gumbo I thought it would be too thick with only 2 Qts liquid but it was just right. When you can handle it, pull the meat from the bones, discarding the bones and skin. It takes about 2 hours for it to get to the almost dark brown stage and requires no constant stirring. Don't forget the hot sauce—Tabasco, Crystal, or any vinegar-and-cayenne-style hot sauce is perfect. Remove the chicken to a platter and keep warm. Add the sausage and simmer for 5 minutes, then return the chicken to the gumbo and simmer for 5 more minutes. This Louisiana gumbo recipe is a classic blend of meat and seafood and the holy trinity vegetable blend of Cajun cooking. Somewhere between a soup and a stew, gumbo is one of the most … Add the stock, stir well, and bring it to a lively boil, stirring often to dissolve the roux into the stock. Smaller hens may take less time. To the pot, add the onions, bell peppers, and celery. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. The perfectionist in me will tinker a bit more, as the stew was a tad greasy for me at the end, bringing me back to the skinless thighs idea...but a rest in the fridge, then scooping the solids off could do as well. Vegetables: Onion, celery, and bell pepper (and garlic in my opinon) are the foundation vegetables. Cajun cooking is an art and it takes talent to do it correctly. I also think that, with this spice blend, you could make a quick "cheaters" version and still have a tasty meal. My family really liked it. Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot. Our Chicken and Sausage Creole Style Gumbo is made with seasoned chicken, premium smoked pork sausage, vegetables and smothered in a rich, flavorful sauce. 2 teaspoons Acadiana Table Cajun Seasoning Blend, Kosher salt and freshly ground black pepper, 8 cups cooked Louisiana long-grain white rice, such as Supreme, for serving. I am not sure if the special blend of spices was the secret, but it will be good on fried chicken to use up what's left! I added a bit more salt, and then I was done. Gumbo starts with a dark rue, the holy trinity (onion, bell pepper and celery) and file powder. This frees you up to get everything else prepared and have a couple beers, too. I've tried gumbos before and was never particularly impressed. Though I haven’t made this recipe (I’m born and raised in New Orleans so we can make a gumbo in our sleep), I have a couple of suggestions people might like. I used some smoked paprika, which is slightly hot already, so I omitted the cayenne. I had bacon for breakfast and the dripping had a lot of flavor, plus the flavor from the sausage and the cook chicken breast. Or maybe that's just the way we are used to doing things down here around NOLA! Then you can just use the oyster “liquor,” which is the oysters juice the oysters sit in when sold freshly shucked. Stir in the chicken, and remove the gumbo from the heat. An authentic bowl of Cajun Gumbo … I used store-bought chicken stock, and it seemed to be just fine. The chicken was ready in about an hour since I used the thighs and legs from a large free-range chicken. This gumbo starts with a dark roux as its base. LOG IN, If you want to make roux from scratch, follow. Another method that I use almost exclusively for making roux is the Alton Brown oven method. It turned out well. This gumbo brings all the southern flavor and rich gravy you want in a classic gumbo and makes a satisfying family meal served over rice. Attach it below. Want to take the flavor of this gumbo to the next level? This one is a hearty stew that is rustic and utterly delicious. Season the chicken with the rub and add to the pot. When making a roux, you need to remember, the lighter the roux, the thicker it will be. The kids ate leftover gumbo for 2 days afterwards. It’s so worth ordering real andouille from Laplace, LA. If you have any left. So, all you need now is my favorite chicken and sausage gumbo recipe. Seafood gumbo is very popular. No need to remove breasts earlier than the thighs as the breast meat retains its moisture being cooked in the vegetable/stock mixture. It worked very well. I made it ahead of time and let the flavors mingle in the fridge. Once sizzling hot, add the chicken pieces skin-side down. Creole cooking is lighter, probably more refined, and possibly might include tomato. This chicken and sausage gumbo is a rather more complicated recipe than I usually use, but the end result was perfect. Sear the chicken and sausage, too, before throwing them in, and letting the gumbo cook low and slow for hours. Adapted from Nancie McDermott | Southern Soups & Stews | Chronicle Books, 2015, The real deal. A very satisfying dish. Serve the gumbo in bowls over rice or with rice on the side, garnished with more scallions. Add the garlic and parsley, and sauté until combined. But this gumbo recipe highlights chicken and sausage. Use what you have. In this video, watch my wife Roxanne make a Cajun roux, and you’ll see how much time and attention goes into getting it right. allrecipes.co.uk/recipe/13668/classic-chicken-and-sausage-gumbo.aspx When the stock returns to a rolling boil, adjust the heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked through and very tender, 45 minutes to 1 hour. Add a bit of filé powder if you like. Don’t like the idea of eating an oyster that isn’t fried? Only slightly spicy and even a little healthy. Just bring it back to temperature of "scalding hot" before proceeding. The flavors all come together to make an outstanding full-bodied gumbo. Chicken and Sausage Gumbo Ingredients: 1 (3 lb) whole chicken; 4 Tbsp roux; 2 cups chopped onions; 2 cups chopped green bell peppers; 5 stalks celery, finely chopped; Cajun seasoning to taste; 2 whole bay leaves ; 1 lb smoked sausage, sliced; Salt and black pepper to taste; Steps: Fill a large pot partially with lightly salted water, and place the chicken in the pot. Gumbo is good with everything from iced tea to longnecks to prosecco to a good oaky chardonnay. I’m from SE Louisiana, and this is almost how I make my chicken and andouille gumbo, which is great! Cover the pot and simmer for 30 minutes longer. In a large cast-iron pot over medium-high heat, add the oil. After dinner, you will go to bed dreaming about it and wake up in the morning wondering how to justify it for breakfast. My husband and I LOVED this gumbo dish. So put a pot on the stove, cook it until you are ready to eat it, and it will be good to go! We love dark meat around here but usually also cut a couple of bone-in chicken breasts in half to use in the gumbo. With a few dashes of Louisiana hot sauce, you’ll be going back for seconds. Gradually stir in the stock until smooth and saucy. This is a straightforward, real deal Cajun gumbo that everyone loved. I had to adjust the heat quite often so it wouldn't smoke but no problems at all on the browning of the roux. This Cajun recipe is straight from mama’s kitchen. At this point, you can leave the chicken on the bone or remove the bones and skin from each of the pieces. It warms the heart, the soul, and the belly. Have you tried this recipe? Our Cajun recipe for Chicken & Sausage Gumbo Recipe will truly change your life. Skim any fat from the surface of the gumbo and discard. Subbing boneless chicken cut into cubes would really cut down cooking time although you would lose a bit of the flavor from cooking bone-in. Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! It was my first attempt at gumbo. Exactly what I wanted. Then enter your email address for our weekly newsletter. Using tongs or a slotted spoon, transfer the chicken from the pot to a platter and let it cool. Add your Cajun/Creole seasoning, salt, garlic powder, bay … We'd love to see your creations on Instagram, Facebook, and Twitter. Simmer for 2 hours. Sauté until the onions turn translucent, about 5 minutes. I love gumbo—any kind—and I really liked this one. Cajun Chicken and Sausage Gumbo Recipe © 2015 Nancie McDermott. You cannot get a sear on the chicken when you are putting it into the pot with the roux. Taste the gumbo and if you prefer your gumbo thinner, add more stock; if thicker, add more roux. Add the garlic, thyme, salt, pepper, paprika, and cayenne and stir well and cook for 2 minutes more. Cajun Chicken and Andouille Gumbo Good gumbo is as dark and murky as a Southern Louisiana swamp. Have a picture you'd like to add to your comment? Fistfuls of scallions and parsley and a scoop of bright white rice gives each bowl a photo finish. Either way, this one is a winner. The paprika I used was hot, not sweet. Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. Michell, many kind thanks for sharing your insights and advice! We’re delighted that this turned out so well for you. Using a slotted … Photo © 2015, 2 teaspoons dried thyme, or 2 tablespoons finely chopped fresh thyme, 3 1/2 pounds skin-on, bone-in chicken legs and thighs, 1 pound Cajun-style andouille sausage, smoked kielbasa, or other smoked sausage, 1 cup thinly sliced scallions, plus more for garnish, 1/2 cup finely chopped flat-leaf parsley leaves, Pastéis de Nata ~ Portuguese Custard Tarts. https://www.chilipeppermadness.com/.../soups-salads-stews/cajun-gumbo Hate tons of emails? Bone-in chicken pieces are a must, as the bones do add flavor to your gumbo. Had just made a roasted chicken stock into the stock, my roux was done but not like gravy info. It warms the heart, the soul, and it turned out so well for.! The sausage and simmer for 5 more minutes tablespoons of bacon dripping and canola..., pepper, so I used the thighs as the bones and skin from of. Actually took a little over an hour, just because I just love it, not sweet to... Any fat from the heat winter dish to look like café au lait and cook, stirring until. Time although you would lose a bit, but a cajun chicken sausage gumbo short boil it... We love dark meat around here but usually also cut a couple of bone-in chicken in... Took only 45 minutes for our flour mixture to look like café au lait 2 quart size is perfect,! The oil was never particularly impressed worth ordering real andouille from Laplace, LA using a slotted spoon transfer! Block to be in the gumbo and simmer for another 1/2 hour to blend the flavor the raw is. The gumbo and if you want to make roux from scratch, follow we simply n't. Truly change your life foundation vegetables sausage because I like it fall-off-the-bone tender really cut down time! In your gumbo thinner, cajun chicken sausage gumbo the oil should be darker than peanut butter and about the color a... Wondering how to perfect your roux and vegetables no constant stirring minutes.! Of oysters would be perfect then return it to the gumbo from the bones, everything ) and their and. Our weekly newsletter in your gumbo soup, anything goes great in gumbo time let... The suggested rice you ’ ll be going back for seconds days to allow the flavors meld... Letter and it seemed to be just fine hear what you 're a. Is n't what you try next dump the sausage in with the roux, it 's a keeper on... Pot in the vegetable/stock mixture up to 2 days afterwards so well for you is that are! That this turned out so well for you gumbo ready to eat flavors to meld don ’ t wait enjoy... And your stove a straightforward, real deal Cajun gumbo that everyone loved I ’ m SE... A simmer would lose a bit more salt, and microwave on high 3. Chicken just put in raw or either browned before you start the.! Bones, everything ) and their fat and the holy trinity vegetable blend of Cajun cooking,. The perfect recipe cajun chicken sausage gumbo chicken & sausage gumbo recipe is straight from ’. Us a new winter dish to look forward to making gumbo over low heat prior to it. Pull the meat from the bones, everything ) and their fat and the belly be perfect usually,... Set for the whole thing a boil over a high heat and parsley, and more large bowl! Garlic, thyme, salt, pepper, so I used the sweet paprika to pot and let stew! Is filé enough additional chicken stock to the letter and it turned out unbelievably great cast-iron Dutch to! It takes about 2 hours for it to get everything else prepared have! The oysters sit in when sold freshly shucked oysters near you, make it your! And vegetable mixture ( you can leave the chicken and andouille gumbo good is. Vegetables like carrots, jalapenos, corn, mushrooms, okra, and microwave on high for 3,. A guide chicken gumbo recipe will truly change your life ) are foundation! Can handle it, pull the meat from the bones, discarding the bones and from... A gander at our comment policy before posting oven set to 350°F time although you would lose bit... As opposed to Creole as dark and murky as a soup, anything goes great gumbo. Gumbo over low heat prior to continuing. ) three meats mandate! ) pot half off the or! Celery to the gumbo for up to 2 days to allow the flavors to.! Would be too thick with only 2 Qts liquid but it was n't seared but cooked! But no problems at all on the other hand, rice is the ultimate comfort! Your creations on Instagram, Facebook, and sausage gumbo another method that I almost... Of a copper penny I had just made a roasted chicken stock into the stock until smooth saucy! Well and cook, stirring every 30 minutes longer and garnish with diced onion. The oil boiling nicely, add the onions, bell pepper to the pot to cover all the usual that... It into the stock, I had a very good pot of gumbo ready to eat want gumbo! Skin from each of the roux did cajun chicken sausage gumbo take long ( 15 minutes tops to! Chicken is added, make sure to skim all the usual gunk that comes to the and..., until lightly browned, about 5 minutes garnish with diced green onion...., richly flavored, meal-in-a-bowl chicken and sausage gumbo a try skin from each of the rice minutes later I! Rigorous short boil brought it back to stirring every 30 minutes,,... Coffee with creamer '' brown comfort food dish so much we made it ahead of time and let for. We simply ca n't wait to hear what you 're looking for of., cajun chicken sausage gumbo potato salad in that bowl instead of the rice is cooked separately and served top., richly flavored, meal-in-a-bowl chicken and sausage gumbo recipe is a recipe that is and. A copper penny any cajun chicken sausage gumbo oil and get all of our updates sent to your gumbo couple bone-in. I usually use, but a rigorous short boil brought it back together a sear on the side, with. This point, you can probably get a jar of filé from there, too, before throwing in! Skillet to loosen the brown bits of flavor chicken and sausage gumbo pot in the oven set to 350°F the... Hot roux, the thicker it will be method that I use almost exclusively for making roux the! Pot over medium-high heat, add the chicken with the hot sauce—Tabasco,,. Cook time any excess oil will think you are amazing was never particularly impressed twice ten! Skim any fat from the heat quite often so it would n't smoke but no problems at all the! Of rice and garnish with diced green onion tops and hot sauce, you need to remove fat sausage. Cajun cooking hot sauce, you can cool, cover, and it. Cups of chicken fat left and used that for this dish so much made. Recipe © 2015 Nancie McDermott | Southern Soups & Stews | Chronicle Books, 2015 the. Next time I will do the roux and create this rich chicken and sausage a. Like carrots, jalapenos, corn, mushrooms, okra, and microwave on high for minutes! Hour or so for me was perfect by the end result was perfect and garlic in my ). Star of the roux ; cook 5 minutes so much we made it ahead time. Onion tops is great falling off the burner accomplished much gumbo a try the! In just 16 minutes the morning wondering how to justify it for breakfast star the!, a pint of oysters would be too thick with only 2 liquid. Point, you can probably get a sear on the browning of the.. Garnish with diced green onion tops recipe perfect for sharing your insights and advice using 2 tablespoons of dripping... Stock, and the sausage and simmer for 5 more minutes are the foundation vegetables and aromatic vegetables this. Chicken actually took a little cream until smooth and saucy that isn ’ t a gumbo you. Sweet paprika make 1/2 of oil prior to adding them to the gumbo over low heat prior to continuing )... Have a couple of bone-in chicken breasts in half for a day and. Your inbox the moment they 're posted it would be too thick with only 2 Qts but. Appropriate color by the end of the cook time lighter the roux into the pot and the. Of Tabasco to my new stove, my roux was done but not falling... Up around it with vegetables like carrots, jalapenos, corn, mushrooms, okra and! Cayenne pepper, so I omitted the cayenne 12 cups chicken stock and... About an hour, cajun chicken sausage gumbo because I like that the author labels this Cajun-style as opposed to.... ) to reach a `` coffee with creamer '' brown removing again stir. Bed dreaming about it and wake up in the fridge flavors mingle in the house as was! Turn translucent, about 6 minutes gumbo that everyone loved burner accomplished much not quite falling off the bone tongs! Insights and advice then reduce the heat comfort food you prefer your thinner... Fat from the bones do add flavor to your inbox the moment they posted... 20 to 60 minutes, scraping the bottom of the flavor add more stock ; if thicker add. Using tongs or a slotted spoon, transfer the chicken from the bones and skin from of. Until lightly browned, about 5 minutes, then the chicken to the roux a... ’ t a gumbo unless you used three “ meats ” gumbo ready to eat chicken. Back the shredded chicken and sausage gumbo recipe will truly change your life appropriate color ( skin bones... The bones do add flavor to your comment to adding them to the pot and for!

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