South Louisiana Chicken and Sausage Gumbo (No Okra!)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
-
For the Roux
- 3 tablespoons bacon grease
- 1⁄2 cup all-purpose flour
-
For Gumbo
- 1 bunch green onion, chopped
- 1 medium onion, chopped
- 2 hot peppers, diced (any hot peppers will work, I use jalapenos)
- 2 garlic cloves, minced
- hot sauce (optional)
- 6 (14 1/2 ounce) cans chicken broth
- 2 chicken bouillon cubes
- 2 lbs boneless skinless chicken breasts, cut into bite sized pieces
- 1 lb beef smoked sausage, sliced into bite size pieces
- 2 teaspoons cajun seasoning
directions
- For the Roux.
- Heat bacon grease in large skillet.
- Add flour when melted.
- The mixture should be liquidy, If not add a bit more bacon grease.
- Stir mixture constantly over a med-high heat, be careful not to scorch.
- Stir until the mixture is the color of peanut butter.
- For Gumbo.
- Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
- Meanwhile in a large sauce pan, warm 3 cans of broth.
- Once onions are clear, stir in one can of broth, stir until smooth.
- Add roux mixture to saucepan of broth.
- Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
- Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
- Add skillet broth to sauce pan.
- Stir in Cajun seasonings and bouillon.
- Let simmer on low for 2 hours.
- Serve over cooked white rice.
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Reviews
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This is the best tasting GUMBO I have ever had!! I personally do not like okra and don't see what the big deal is with the above two comments made. I lived in Louisiana for several years and had been served GUMBO without okra on several occations. I highly recommend this recipe especially for those who don't particualarly care for the green slimy vegetable!
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I was raised in Louisiana as well and gumbo is something made with a roux and some sort of meat. You do not necessarily have to have okra in it for it to be gumbo. You can go to any fine resturant or in fact any Good cajun resturant and find there is not okra in the gumbo. Mulate's in Breaux Bridge, Louisiana makes some of the finest gumbo around and there is no okra in it at all. It is all a matter of personal choice. My mother, grandmother and great-grandmother are all Louisiana natives as I am, and for 4 generations back, okra was never used in any of our gumbo.
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This was absolutely delicious. It does take time to make, but was well worth the wait. I had to use more grease to get the roux to a good consistany. And Roux is not easy to make. You are right about keeping an eye on it and stirring it constantly. But in the end it was all worth it. I used a store brand all beef sausage with the chicken, next time I will go a little more fancy with the sausage. My DH ate this up and promptly went for seconds then thirds. I will make this again soon.
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RECIPE SUBMITTED BY
MelodyOHare
Coeur D Alene, Idaho
Novice cook. I like to play around in the kitchen with different flavors.