Chicken and Sausage Gumbo - A New Orleans Favorite

  • 3/4 cup all-purpose flour

    1/2 cup vegetable oil (plus 1/4 for sauteing the chicken)

    1 pound smoked sausage, sliced (New Orleans uses Andouille Sausage. Andouille Sausage can be very spicy for someone not use to it. If you are not a fan of spicy Cajun food, stick to the smoked sausage.)

    6 chicken breast (raw), cut into bite size pieces (this is usually the number in a family size pack)

    2 onions, chopped

    1 large bell pepper, chopped

    1 cup celery, chopped

    8 cups chicken stock (2-32 ounce containers)

    3 cloves garlic, minced

    2 bay leaf

    3 tsp Cajun seasoning

    1 tsp salt

    1-1/2 tsp dried thyme

    1/2 tsp black pepper

    2 TB Worcestershire sauce

    1 TB Kitchen Bouquet

    1 TB FILE Powder

  1. Start with my favorite kitchen pot which is a large cast-iron dutch oven. *You can also make it in a large pot and then transfer it to a crock-pot and allow to simmer on low for 6 to 8 hours.

  2. Chop the chicken breast into bite size pieces and saute it in a hot pan to which you have added 1/4 cup of vegetable oil.

  3. When the chicken is done, add 1 pound sliced smoked sausage to the pot with the chicken. Heat throughly, then remove the chicken and sausage from the pan.
  4. After removing the chicken and sausage, add 1/2 cup of vegetable oil to the pot.
  5. When the oil is warm, slowly whisk in 1 cup of flour.
  6. Stir constantly until it is a brown color. The darker the better. This will take about 20 minutes, so have patience.
  7. Once the roux is dark brown, whisk in the chicken broth.
  8. Add onions, green pepper and celery.
  9. Add the seasonings including the Worcestershire sauce, Kitchen Boutque, gumbo file, garlic, salt, pepper, thyme, bay leaves, and Cajun seasoning.
  10. Return the chicken and sausage back to the pot.
  11. Cover and simmer on low heat for at least one hour.
  12. Serve over rice with green onions.

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