Cajun-Style Chicken and Smoked Sausage Gumbo
- Ready In:
- 2hrs 30mins
- 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
- 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.
Questions & Replies
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This is not bad,has alot of steps to making but I eliminated 1 by not boling the chicken first.I grew up watching my Mom and Gramma make cajun food in La.With gumbo we always start with the roux first [which takes a long time if done right] and when it is ready we added the chicken and sausage.I have never had beans in gumbo before but it was ok. I like the addition of broth too.thank you Kittencal
I made this last week when I had some extra time on my hands, and then froze it...Served it last night, topped with sour cream and shredded chedder....The 4 kids and DH really enjoyed it....The only reason it is not getting 5 stars is because I don't know what I did wrong, but it took me closer to 6 hours to get this to a good consistancy....The only thing I did not put in was the file powder cause I have no idea what it is, nor did I see it at the store....Will definatly try this one again when I have time to spare....Thanks