Cajun Chicken and Sausage Gumbo
photo by Lee T.
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 8 chicken thighs (I much prefer dark meat in a gumbo)
- 1 1⁄2 lbs richard's smoked sausage, sliced (or your favorite smoked sausage)
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 6 garlic cloves, minced
- salt and cayenne pepper
- green onion, chopped
- parsley, chopped
directions
- Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
- Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
- Meanwhile, debone chicken. Add sausage to the pot.
- Add minced garlic, salt, and cayenne.
- Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
- With a large spoon, skim as much fat as possible from the top.
- Serve in a soup plate, over hot cooked rice.
- Sprinkle green onions, parsley, and file in the bowls.
- MMMMMMMMMM -- good stuff!
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Reviews
-
This was my first time making gumbo. The recipe could be a touch more clear on some details. I did the roux at about 4/10 heat, or else you could burn it. Med low I guess. I think I used about 1.5-2 tsp of cayenne, and the heat was perfect. My wife and even my 3 year old really liked this. I try not to eat too much bread, but my wife dipped a crusty French loaf in hers, and that was really good.
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RECIPE SUBMITTED BY
Irishcolleen
Abbeville, Louisiana
Hi! I'm of Irish heritage, with a little bit of American Indian, Spanish, and English in me. I was raised in the heart of Cajun Country, but have traveled extensively in the U.S. and abroad. I'm in the restaurant business and have worked in every aspect of it for the past 35 years. I'm also a Jazz vocalist. My passions in life are singing, gardening, and cooking. I'm in the process of writing a cookbook, as a legacy to my mother, who passed away in 1979, who was a fabulous cook, and who always wanted to write her own cookbook. I have one daughter, and a beautiful granddaughter, who is the love of my life. I can't wait to be able to teach her how to cook and cook with her! Thanks for your interest in me! God bless you and have a wonderful day!