Recipe by Kittencal@recipezazz
This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.
Top Review by MsPia
I love this recipe. It was even better the next day. I omitted the black beans because my DD is not into beans at all, but I'm sure it would taste terrific with them. Thank you Kittencal.
- 1 1⁄4 lbs dry smoked sausage (coarsely chopped)
- 16 cups water
- 8 cups chicken broth
- 4 lbs meaty chicken pieces (skin removed)
- 3 large bay leaves
- 8 whole garlic cloves
- 2 onions, finely chopped
- 3 tablespoons fresh minced garlic
- 1 large celery, diced
- 1 large green bell pepper, seeded and chopped
- 2 jalapeno peppers, seeded and chopped (can use only one)
- 2 tablespoons oxo instant bouillon granules
- 1 1⁄4 cups vegetable oil
- 1 1⁄2 cups flour
- 3 tablespoons creole seasoning (see The Best Creole/Cajun Seasoning Mix, or use 1 tablespoon seasoned salt)
- 1 (16 ounce) can black beans (drained)
- 8 green onions, chopped
- 1⁄3 cup chopped fresh parsley
- 1⁄2 teaspoon file powder
- salt and black pepper
- hot cooked rice
Directions See How It's Made
- Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
- Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
- Chop the chicken into large pieces; set aside (you will add in the chicken later).
- To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
- Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
- Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
- After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
- Skim off the fat that has accumulated on the top.
- Add in green onions and parsley; simmer on low heat for 10 minutes.
- Remove from heat and add in file powder and season with salt and pepper; stir to combine.
- Serve gumbo over hot cook rice.