Prep 35 mins
Cook 1 min
In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.
- 1 cup oil
- 1 cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 celery ribs, chopped
- 4 -6 garlic cloves, minced
- 4 quarts chicken stock
- 2 bay leaves
- 2 teaspoons creole seasoning
- 1 teaspoon dried thyme leaves
- salt & freshly ground black pepper
- 1 large chicken, cut into pieces
- 2 lbs andouille sausages or 2 lbs smoked sausage, cut into 1/2-inch pieces
- 1 bunch scallion, tops only, chopped (green onions)
- 2⁄3 cup chopped fresh parsley
- file powder
- Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
- In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
- Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
Made this recipe exactly as written except I used butter instead of oil for the roux. Just my preference. Made it for a Mardi Gras party, and everyone LOVED it! Great recipe! Absolutely delicious!
I looked for a recipe after my first visit to New Orleans. This recipe is perfect, and my family loves it. I make it often. Thank you so much for sharing it with me.
What an amazing recipe! I'm a beginner in the kitchen and was scared about how this would turn out but was pleasantly surprised. The flavor is rich and everyone loved it! I ended up adding okra and shrimp to the recipe. I would definitely recommend this recipe. I know I'll make it again. Thanks!