Food Dream Diaries

The beauty of gumbo lies in its flexibility: there are countless variations depending on region and family tradition, ranging from seafood gumbo brimming with shrimp and crab to chicken and sausage gumbo with smoky Andouille sausage. Slow-cooked to develop deep flavours, gumbo balances spices, textures, and colours in a bowl that’s both comforting and complex. It’s a dish often reserved for gatherings, where it warms the soul and fills the table with lively conversation.

Classic Chicken and Sausage Gumbo Recipe (Serves 6-8)

Ingredients

• ½ cup vegetable oil

• ½ cup all-purpose flour

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 lb Andouille sausage, sliced

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

• 6 cups chicken broth

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (adjust to taste)

• Salt and black pepper to taste

• ½ cup chopped green onions

• ½ cup chopped fresh parsley

• Cooked white rice, for serving

Instructions

1.   In a large heavy pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour to make a roux. Stir continuously for 15-20 minutes until the roux turns a deep brown colour (like chocolate), being careful not to burn it.

2.   Add onions, bell peppers, celery, and garlic to the roux. Cook for about 5 minutes until the vegetables are softened.

3.   Stir in the sausage and chicken pieces. Cook for 5-7 minutes until the chicken starts to brown.

4.   Pour in the chicken broth and add bay leaves, thyme, paprika, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.

5.   Remove bay leaves and stir in green onions and parsley. Adjust seasoning as needed.

6.   Serve hot over cooked white rice.

Gumbo FAQs

Q: Can I use other proteins in gumbo?
Yes, shrimp, crab, ham, or turkey can be used alone or in combination with chicken and sausage.

Q: What is the roux and why is it important?
Roux is a mixture of flour and fat cooked together; it thickens the gumbo and adds deep, nutty flavour.

Q: How spicy is gumbo?
Gumbo can be mild or spicy depending on the amount of cayenne pepper and seasoning used; adjust to your preference.

Q: Can gumbo be made ahead?
Yes, gumbo often tastes better the next day as flavors meld. Store refrigerated and reheat gently.

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