Chicken and Sausage Gumbo

Gumbo is dish I like to make often. It’s flavorful, filling, and very popular with everyone in our family. I can make a big batch and freeze a portion to be used later on. Gumbo is a popular soup in the south, especially in the state of Louisiana. Gumbo is made of flavored stock from meat or shellfish, and vegetables likes celery, bell peppers, and onions. To make it hearty and satisfying, gumbo uses thickeners such as roux (cooked flour and butter) and filé powder.

This recipe is based on a New York Times recipe with a few adjustments (I always find room for improvement!). I have made this recipe a few times with whole chicken cut up, and with just chicken thighs. These parts of the chicken made the gumbo a bit oily for my taste, however. The perfect pieces of chicken for gumbo — in my opinion — are bone-in/skin-on chicken breast and chicken hind quarters. Why? There are fewer bones and skins to pick. I also changed the recipe by using less oil, but including additions of the following: thyme, onion powder, green onion, and parsley (things that the New York Times recipe doesn’t include).

Today we make chicken and sausage gumbo. If you’re short on time — don’t worry — it should only take you about one hour. You can just eat the gumbo by itself, but it’s traditionally served over rice. I have also found that it goes wonderfully over mashed potatoes. Next time I want to try it with grits.

Also — if you want a vegetarian option — check out my vegetable gumbo! It’s also really great!

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Ingredients

Spice mix

  • 2 tsp. paprika
  • 1 tsp. ground mustard powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. fillet powder
  • 1 tsp. ground black pepper
  • 1 tsp. white pepper powder
  • 1 tsp. thyme
  • 1 1/2 tsp. salt

Chicken

  • 3 1/2 lbs. chicken pieces, 2 bone-in, skin on chicken breast and 2 hind quarters

Dredge

  • Chicken
  • 1 cup flour
  • Spice mix

Gumbo

  • 1 cup canola oil
  • 1/2 lbs. andouille sausage, cut into 1/4 inch rounds
  • 7 oz. kielbasa sausage. cut into 1/4 in rounds
  • 1 cup each yellow onion, celery, mixed peppers/seeded, medium. dice
  • 1 tbsp. seeded jalapeno pepper, chopped
  • 1 tbsp. minced garlic
  • 2 bay leaves
  • 1/2 cup chicken base
  • 10 cups of water
  • 1/3 cup thinly sliced parsley
  • 1/4 cup thinly sliced green onion
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Instructions

To start off, combine all of the spice mixture ingredients in a small bowl and set aside.

Then, place your chicken pieces in a large baking dish. Sprinkle 4 tsp. of the spice mix over the chicken and rub well to thoroughly coat the chicken pieces.

Combine flour and the rest of the spice mixture in a large shallow baking dish, then mix well.

Dredge the chicken pieces in the flour mixture to coat well. Shake of the excess flour and reserve the leftover flour. Next, heat a large heavy bottom skillet and add oil.

When the oil is very hot, add the chicken pieces skin side down in a single layer. Cook for 3-5 minutes on one side until golden brown. Then, turn the pieces over and cook the second side until nicely browned. Remove the chicken pieces to a large plate, leaving the oil in the pan.

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Add the reserved flour to the oil used to fry the chicken and stir rapidly with a wire whisk until the mixture is golden brown. Make sure to not let the mixture burn, you may want to turn down the heat if necessary.

Add chopped onion, celery, peppers, jalapeno, bay leaves, and garlic to the flour and oil mixture, and cook on a medium-low heat for couple of minutes.

Turn off the heat and let it sit for a bit until you heat up your chicken stock.

In a large stock pot, add 10 cups of water and 1/2 cup of chicken base. Use a whisk to mix well. Bring this mixture to a boil over medium heat. This is our chicken broth. We will be putting the rest of our ingredients in this stock.

Add the vegetable mixture to the hot broth slowly, stirring well with the whisk. Add smoked sausage to the broth and stir well.

Add the browned chicken pieces to the pot and stir well. Cover and cook for 45-50 minutes over a low heat, stirring occasionally.

Remove the chicken pieces form the stock pot. When cool enough to handle, remove skin and bones from the chicken pieces and shred the meat. Put back the chicken meat pieces into the stock pot. You can discard the chicken skin and bones. Stir in the some of the parsley and green onion to the gumbo and leave some to sprinkle over the top to garnish. Turn off the heat.

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Serve the gumbo with cooked white rice on the side for everyone to help themselves!

Serves 8-10

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram

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One thought on “Chicken and Sausage Gumbo”

  1. Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the file powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that’s earthy and herbal. I confess to using all three — a roux, okra and file powder — in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans. Cajun, Creole, Soups And Stews, Okra, Sausage, Shrimp, Dinner, Lunch, Main Course, Fall, Winter, Dairy Free

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