If you want a gumbo with layers of flavor, then this is the perfect recipe for you. Be careful with the hot roux, it burns like crazy so don't splatter it around. Originally published September 30, 2015. Next time I'll opt for the hot because I thought it could use just a little extra kick—not enough where it will sear your mouth but enough to make you sit up and take notice of the flavors. Definitely will have this again and again. Sample the finished gumbo and season with more Cajun seasoning and hot sauce to taste. Email the grocery list for this recipe to: In a large, heavy-bottomed Dutch oven, preferably cast-iron or enamel cast-iron, heat the oil over medium-high heat until shimmering. Ohio does not know gumbo. Creole cooking is lighter, probably more refined, and possibly might include tomato. Dredge the chicken pieces in the flour mixture to coat well, … Notify me of follow-up comments by email. If you have a helper in the kitchen with you, pass them a beer and put them on roux-stirring duty so you can do all the chopping while you chat. Chicken and Sausage Gumbo Ingredients: 1 (3 lb) whole chicken; 4 Tbsp roux; 2 cups chopped onions; 2 cups chopped green bell peppers; 5 stalks celery, finely chopped; Cajun seasoning to taste; 2 whole bay leaves ; 1 lb smoked sausage, sliced; Salt and black pepper to taste; Steps: Fill a large pot partially with lightly salted water, and place the chicken in the pot. So put a pot on the stove, cook it until you are ready to eat it, and it will be good to go! Uncover the pot and once again skim the surface of any excess oil. Bring the pot to a boil and then reduce the heat to a simmer. I am not sure if the special blend of spices was the secret, but it will be good on fried chicken to use up what's left! Apparently, Creole versus Cajun spices make all the difference! allrecipes.co.uk/recipe/13668/classic-chicken-and-sausage-gumbo.aspx Don't forget the hot sauce—Tabasco, Crystal, or any vinegar-and-cayenne-style hot sauce is perfect. That’s what folks are saying about this Cajun chicken and sausage gumbo. Only slightly spicy and even a little healthy. The paprika I used was hot, not sweet. Bon Appetit! When making a large amount of roux such as 1 cup oil to 1 cup flour, you may be able to get away with stirring every 60 seconds to start. Add the onion, celery, and bell pepper to the roux and stir well to coat them. Thank you for sharing this, you’ve given us a new winter dish to look forward to making! Everything about it warms our hearts and souls. Bone-in chicken pieces are a must, as the bones do add flavor to your gumbo. Trust me on this: NO ONE will be able to tell your roux was made in a microwave as the texture is the same, it acts the same and the resulting flavor (and thickness) is the same. Season with cayenne pepper and Cajun seasoning; stir to combine. Once sizzling hot, add the chicken pieces skin-side down. Stir oil and flour in large Pyrex bowl (2 quart size is perfect), and microwave on high for 3 minutes. Seafood gumbo is very popular. We love dark meat around here but usually also cut a couple of bone-in chicken breasts in half to use in the gumbo. Stir in the scallions and parsley. Then you can just use the oyster “liquor,” which is the oysters juice the oysters sit in when sold freshly shucked. This can take anywhere from 20 to 60 minutes, depending on your pot and your stove. It’s so worth ordering real andouille from Laplace, LA. I followed this Cajun chicken and sausage gumbo recipe to the letter and it turned out unbelievably great. An authentic bowl of Cajun Gumbo … This frees you up to get everything else prepared and have a couple beers, too. This chicken and sausage gumbo is a rather more complicated recipe than I usually use, but the end result was perfect. Remove the chicken to a platter and keep warm. The cooking time can actually be mitigated in a couple of ways. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using potholder, remove roux and stir well, nuking for 30 seconds before removing again to stir. 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces, 12 cups chicken stock, plus water if needed. It’s very easy and straightforward and affordable. Glean some wisdom from this pro, then give his authentic recipe for Chicken and Sausage Gumbo a try. Let us know what you think. And as always, please take a gander at our comment policy before posting. But this gumbo recipe highlights chicken and sausage. So, all you need now is my favorite chicken and sausage gumbo recipe. Have a picture you'd like to add to your comment? Remove the pot from the heat. What I do know is that we are on board with this spicy, richly flavored, meal-in-a-bowl chicken and sausage gumbo. Cover the pot and simmer for 30 minutes longer. After adding the veggies, then the stock, and then the chicken, I let the gumbo simmer for about 1 hour. Stir in the chicken, and remove the gumbo from the heat. We can’t wait to hear what you try next. … Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. Add the stock, stir well, and bring it to a lively boil, stirring often to dissolve the roux into the stock. Use chicken, sausage, or shrimp individually, or use any combination of the three. Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Cajun Chicken and Sausage Gumbo Recipe © 2015 Nancie McDermott. Hate tons of emails? Served with white rice and a bit of chopped cilantro and scallions, it's a keeper! First, if you don’t have bacon grease — every good Southern girl has a canning jar of bacon grease in her fridge — use vegetable oil instead of olive oil. Attach it below. Then tell us. Wouldn’t change a thing except we *might* have used a bit more sausage than called for. Add your Cajun/Creole seasoning, salt, garlic powder, bay … Though I haven’t made this recipe (I’m born and raised in New Orleans so we can make a gumbo in our sleep), I have a couple of suggestions people might like. I added healthy doses of Tabasco to my bowl, though. If you have any left. Once roux starts to develop color, go back to stirring every 30 seconds. Continue cooking the roux, stirring often, as it turns from pale yellow to a rich, deep brown, adjusting the heat as needed to keep the roux slowly darkening without bubbling or burning. I love gumbo—any kind—and I really liked this one. Laissez les bons temps rouler! It was my first attempt at gumbo. There’s no need to flour the chicken prior to browning but just make sure your chicken pieces have been dried with paper towels first as this will help it brown faster. It takes longer to do it on a low flame, but it works in that you have no grunge on top that way, another trick from my BFF's aunt! OOWEEH, NOW DAT’S CAJUN GOURMET! Add a dozen or more oysters — if they sell freshly shucked oysters near you, a pint of oysters would be perfect. I like that the author labels this Cajun-style as opposed to Creole. Adding the andouille sausage is truly transformative—the entire pot is changed by the smoky, savory sausage. Since I'm still not used to my new stove, my roux was done in just 16 minutes. I used some smoked paprika, which is slightly hot already, so I omitted the cayenne. And it freezes really well. Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops. Thrilled to hear you love this so much and, again, we so appreciate your thoughtfulness! For better flavor, definitely brown your chicken pieces in a small amount of oil prior to adding them to the gumbo. 2 teaspoons Acadiana Table Cajun Seasoning Blend, Kosher salt and freshly ground black pepper, 8 cups cooked Louisiana long-grain white rice, such as Supreme, for serving. Want to take the flavor of this gumbo to the next level? Enjoy your gumbo, people! Somewhere between a soup and a stew, gumbo is one of the most … When you don’t have the time to make roux from scratch, a 16-ounce jar of Rox’s Roux will ensure that your gumbo comes out perfect. Build up around it with vegetables like carrots, jalapenos, corn, mushrooms, okra, and more! My family really liked it. Just prior to serving, add the chicken back to the pot, cover, and simmer for 20 minutes more. Your gumbo should begin to thicken, but not like gravy. When making a roux, you need to remember, the lighter the roux, the thicker it will be. Since I had just made a roasted chicken stock, I had lots of chicken fat left and used that for this dish. Heat a 10-inch skillet and add the oil. The rice is cooked separately and served on top of this chicken and sausage gumbo. The directions are very easy to follow, and the timing for me was perfect. When making gumbo, the above measurements are usually just a guide. Whisk 2 cups of chicken stock into the roux then slowly add the roux to the gumbo, stirring well to incorporate. Kate, LOVE your kind note! When the stock returns to a rolling boil, adjust the heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked through and very tender, 45 minutes to 1 hour. It really kept getting better. Gradually stir in the stock until smooth and saucy. Uncover the pot and skim the surface of any excess oil. 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