1/7 Photos of Louisiana Chicken and Sausage Gumbo(The Real Stuff)
1 hr 30 mins
I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.
My Private Note
Units: US | Metric
- 1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice)
- sausage, as much as you feel like cutting up
- water or chicken broth, how much depends on how big your chicken is and how much gumbo you want
- 1 large onion, diced
- 1 large green pepper, diced
- 1 head garlic, diced (as many cloves as you'd like)
- 2 stalks celery, cut up
- cajun seasoning (I use Tony Chachere's, it is available on the internet) or creole seasoning (I use Tony Chachere's, it is available on the internet)
- 1Melt some butter in your heavy bottomed pot.
- 2Sprinkle your chicken with a lil bit of flour.
- 3Brown in the butter (about 5 minutes?) Remove.
- 4In the same pot, using equal parts butter and flour, make your roux.
- 5(see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
- 6In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
- 7Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
- 8It doesn't matter how long of a little while as long as you don't let it burn.
- 9Add chicken back into the pot.
- 10Start adding your water or broth slowly, stirring the whole time.
- 11You will know when you have enough by how thick or thin your gravy is.
- 12If you want thinner gravy, more stock, if you want thicker gravy, less stock.
- 13Season with more salt, more pepper and the cajun seasoning blend.
- 14Bring just to a boil and lower heat to a simmer.
- 15Add sausage.
- 16Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
- 17(about an hour and a half?) Serve over rice.
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Nutritional Facts for Louisiana Chicken and Sausage Gumbo(The Real Stuff)
Serving Size: 1 (1866 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3080.7
- Calories from Fat 1913
- Total Fat 212.6 g
- Saturated Fat 60.7 g
- Cholesterol 975.2 mg
- Sodium 993.6 mg
- Total Carbohydrate 43.8 g
- Dietary Fiber 7.8 g
- Sugars 12.3 g
- Protein 236.4 g