Chicken and Sausage Gumbo
This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.
- Ready In:
- 1hr 45mins
- 1 cup vegetable oil
- 1 cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 celery ribs, chopped
- 4 -6 cloves garlic, minced
- 4 quarts chicken stock
- 2 bay leaves
- 2 teaspoons creole seasoning
- 1 teaspoon dried thyme leaves
- salt and pepper
- 1 large chicken, cut into pieces
- 2 lbs andouille sausages, cut into 1/2 inch pieces
- 1 bunch scallion, tops only,chopped
- 2⁄3 cup fresh parsley
- file powder
- Season the chicken with salt, pepper and Creole seasoning.
- Brown quickly.
- Brown the sausage, pour off fat and reserve meats.
- In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
- 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 vegetabels 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.
- Serve over rice in large shallow bowls.
- Accompany with a good beer and lots of hot crispy French bread.
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I've not cooked this recipe yet, but! I was so impressed with the photo, I had to explore the recipe. When I'm on the hunt for a certain look for a recipe, I usually google images of the cooked product and this time, I looked for that rustic, well seasoned look, and I found very few had that inviting finished look I'd been searching for. I came upon this, better than any I'd seen, that really ca-ll-ed my name, Jennifer, Jennifer check me out, could I be the one you've been looking for. And no nasty okra! Yes!Reply
Yes! I am Cajun through and through, but never have browned my chicken first and finished cooking it in the gumbo before (though have one friend who did). I think that added to the flavor. I added more salt, and dash of Worcestershire Sauce, few dashes of Crystal Hot Sauce, and some cooked shrimp at the end. I really enjoyed this, and was definitely by far one of the best gumbos I have made.Reply