cajun chicken sausage gumbo

It took an hour or so for me to get it to deep brown without burning it. Writer Debi Lander had the chance to meet Spuddy, a man who really knows his stuff, including his Cajun gumbo recipes, one of which he was kind enough to share. When you can handle it, pull the meat from the bones, discarding the bones and skin. I wanted to cut on the level of spiciness in the gumbo for my kiddos, so I used sweet paprika and subbed hot paprika for the cayenne. Have a picture you'd like to add to your comment? I also used andouille sausage because I just love it. Have you tried this recipe? Add your Cajun/Creole seasoning, salt, garlic powder, bay … I thought it would be too thick with only 2 Qts liquid but it was just right. Then, 30 minutes later, I had a very good pot of gumbo ready to eat. I also recommend browning the andouille prior to putting it in your gumbo. Your email address will not be published. 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. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. https://www.saveur.com/article/Recipes/Classic-Chicken-Sausage-Gumbo Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot. Add the garlic and parsley, and sauté until combined. Great recipe! And as always, please take a gander at our comment policy before posting. Wouldn’t change a thing except we *might* have used a bit more sausage than called for. This gumbo starts with a dark roux as its base. Add 1 cup of stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. From that point, there's about 15 minutes of activity until you, too, can relax with a beer while the chicken stews away. First, Cajun gumbo is a soup with a deep-brown broth studded with meat or seafood and served over rice. Definitely will have this again and again. What I do know is that we are on board with this spicy, richly flavored, meal-in-a-bowl chicken and sausage gumbo. When making gumbo, the above measurements are usually just a guide. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Skim off any fat that rises … Stir in the chicken, and remove the gumbo from the heat. the trick is to not raise the whole thing a boil over a high heat. It took only 45 minutes for my chicken to cook through. 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. Once sizzling hot, add the chicken pieces skin-side down. The kids ate leftover gumbo for 2 days afterwards. The cooking time can actually be mitigated in a couple of ways. If making the roux is too much trouble or scares you, make it in the microwave. You cannot get a sear on the chicken when you are putting it into the pot with the roux. Uncover the pot and skim the surface of any excess oil. (I especially love the three meats mandate!). I've tried gumbos before and was never particularly impressed. Michell, many kind thanks for sharing your insights and advice! While the chicken is cooling, slice the sausage into 1/4" thick rounds and brown it in a large skillet … https://www.chilipeppermadness.com/.../soups-salads-stews/cajun-gumbo This Easy Chicken Gumbo recipe is like a party for your mouth! You would add the oysters at the very end and only cook for about 5 minutes — just until the edges of an oyster get curly and look like a ruffle. And it freezes really well. To the pot, add the onions, bell peppers, and celery. Uncover and remove the chicken pieces. You will also save some energy by not making it in the oven as suggested above, as running an oven for two hours at 350 degrees can sure heat up the place. Seafood gumbo is very popular. This is the exact recipe I’ve been making for years, except that I add okra, and let me say– you won’t go wrong! https://www.food.com/recipe/cajun-chicken-and-sausage-gumbo-377598 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. 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. You can probably get a jar of filé from there, too. Originally published September 30, 2015. The roux did not take long (15 minutes tops) to reach a "coffee with creamer" brown. It worked very well. Continue this until the roux is the color of a copper penny. This does make a huge batch of gumbo but could very easily be cut in half for a smaller batch. I'll make the effort next time. Taste the gumbo and if you prefer your gumbo thinner, add more stock; if thicker, add more roux. Cajun cooking is an art and it takes talent to do it correctly. Served with white rice and a bit of chopped cilantro and scallions, it's a keeper! So put a pot on the stove, cook it until you are ready to eat it, and it will be good to go! Adding the andouille sausage is truly transformative—the entire pot is changed by the smoky, savory sausage. An authentic bowl of Cajun Gumbo … Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! The only thing I did differently is using 2 tablespoons of bacon dripping and add canola oil to make 1/2 of oil. Bon Appetit! Only slightly spicy and even a little healthy. 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. 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces, 12 cups chicken stock, plus water if needed. Sample the finished gumbo and season with more Cajun seasoning and hot sauce to taste. Then you’ll be set for the whole gumbo season. I didn't find that putting the pot half off the burner accomplished much. It took 20 minutes in my enamel-coated cast-iron Dutch oven to get that beautiful deep brown coloring. The best part about gumbo is that it gets better and better the longer it simmers and/or sits in the fridge! Build up around it with vegetables like carrots, jalapenos, corn, mushrooms, okra, and more! The gumbo roux is cooked to a golden nutty brown and okra adds body to this … Thank you for sharing this, you’ve given us a new winter dish to look forward to making! Add the sausage and simmer for 5 minutes, then return the chicken to the gumbo and simmer for 5 more minutes. Whisk 2 cups of chicken stock into the roux then slowly add the roux to the gumbo, stirring well to incorporate. This one is a hearty stew that is rustic and utterly delicious. Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. Uncover the pot and once again skim the surface of any excess oil. The finished roux should be darker than peanut butter and about the color of coffee with a little cream. Adapted from Nancie McDermott | Southern Soups & Stews | Chronicle Books, 2015, The real deal. In this video, watch my wife Roxanne make a Cajun roux, and you’ll see how much time and attention goes into getting it right. It’s very easy and straightforward and affordable. This frees you up to get everything else prepared and have a couple beers, too. It took 30 minutes for our flour mixture to look like café au lait. Laissez les bons temps rouler! Stir in the scallions and parsley. At this point, you can leave the chicken on the bone or remove the bones and skin from each of the pieces. On the other hand, rice is the core of jambalaya. Once roux starts to develop color, go back to stirring every 30 seconds. Glean some wisdom from this pro, then give his authentic recipe for Chicken and Sausage Gumbo a try. Vegetables: Onion, celery, and bell pepper (and garlic in my opinon) are the foundation vegetables. Cook the gumbo, stirring now and then, until the sausage has softened and everything has come together into a rich, flavorful, slightly thickened stew, about 30 minutes more. Pulling the meat away from the bones and skin was the only grumbly part; as I did so, I had to wonder if using boneless, skinless thighs would affect the final product. https://www.acadianatable.com/2020/02/24/chicken-smoked-sausage-gumbo Using a slotted … This is a straightforward, real deal Cajun gumbo that everyone loved. I made this, let it rest in the refrigerator for a day, and enjoyed it with the suggested rice. Cajun Chicken and Sausage Gumbo Growing up on the rural outskirts of Ville Platte, Louisiana (the “Cajun Prairie”), LSU in Alexandria Chancellor Paul Coreil remembers how everyone raised yard chickens and made homemade smoked pork sausage. This gumbo brings all the southern flavor and rich gravy you want in a classic gumbo and makes a satisfying family meal served over rice. Ohio does not know gumbo. allrecipes.co.uk/recipe/13668/classic-chicken-and-sausage-gumbo.aspx Use chicken, sausage, or shrimp individually, or use any combination of the three. After dinner, you will go to bed dreaming about it and wake up in the morning wondering how to justify it for breakfast. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I like that the author labels this Cajun-style as opposed to Creole. The most time-consuming step is making the roux. Then tell us. When making a roux, you need to remember, the lighter the roux, the thicker it will be. Warm the gumbo over low heat prior to continuing.). I added a bit more salt, and then I was done. That is the nature of gumbo. Then enter your email address for our weekly newsletter. I had bacon for breakfast and the dripping had a lot of flavor, plus the flavor from the sausage and the cook chicken breast. Enter your email address and get all of our updates sent to your inbox the moment they're posted. I was concerned about the amount of cayenne pepper, so I used the sweet paprika. The perfectionist in me will tinker a bit more, as the stew was a tad greasy for me at the end, bringing me back to the skinless thighs idea...but a rest in the fridge, then scooping the solids off could do as well. But this gumbo recipe highlights chicken and sausage. It wasn't seared but was cooked a bit and it was perfect by the end of the cook time. Attach it below. Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Let us know what you think. Season the chicken with the rub and add to the pot. As a soup, anything goes great in gumbo. 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. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. https://coopcancook.com/creole-chicken-and-sausage-gumbo-recipe Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Vibrant, spicy flavor simmered to perfection, this combination of chicken, sausage, okra, and veggies is cooked in a creamy … Add the sausage and sauté just until it begins to brown. This chicken and sausage gumbo is a rather more complicated recipe than I usually use, but the end result was perfect. It’s so worth ordering real andouille from Laplace, LA. Just bring it back to temperature of "scalding hot" before proceeding. Or maybe that's just the way we are used to doing things down here around NOLA! The chicken was done but not quite falling off the bone. Simmer for 2 hours. Let them cook, stirring often, until the vegetables are fragrant, softened, shiny, and evenly coated with the roux, 2 to 3 minutes. Bring the pot to a boil and then reduce the heat to a simmer. … We'd love to see your creations on Instagram, Facebook, and Twitter. Using tongs or a slotted spoon, transfer the chicken from the pot to a platter and let it cool. Cover the pot and let cook for 1 hour. With a few dashes of Louisiana hot sauce, you’ll be going back for seconds. Sauté until the onions turn translucent, about 5 minutes. Add a dozen or more oysters — if they sell freshly shucked oysters near you, a pint of oysters would be perfect. All of it. Enjoy your gumbo, people! 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. Dredge the chicken pieces in the flour mixture to coat well, … If you sear the sausage, once they have browned a little, add some of the chicken stock to that pan to loosen up all the drippings from the sausage. skim surface to remove fat that sausage gives off during cooking. That’s what folks are saying about this Cajun chicken and sausage gumbo. I have always seen either the chicken just put in raw or either browned before you start the roux. It warms the heart, the soul, and the belly. This Cajun chicken and sausage gumbo is easy and authentic as can be and not nearly as complicated as you may think to make at home. It really kept getting better. It takes about 2 hours for it to get to the almost dark brown stage and requires no constant stirring. LOG IN, If you want to make roux from scratch, follow. Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops. Kate, LOVE your kind note! A very satisfying dish. The directions are very easy to follow, and the timing for me was perfect. And if you want to really eat like down home, put potato salad in that bowl instead of the rice. The fat separated a bit, but a rigorous short boil brought it back together. Then you can just use the oyster “liquor,” which is the oysters juice the oysters sit in when sold freshly shucked. Cool, cover, and possibly might include tomato very easy and straightforward and affordable into cubes would cut... For making roux is ready and combined with water, add the oil using 2 tablespoons of bacon dripping add! For a day, and bell pepper to the pot, cover and. On high for 3 hours, stirring, until lightly browned, about 6 minutes spicy, richly flavored meal-in-a-bowl... Email address and get all of our updates sent to your comment winter dish to look café! I ’ m from SE Louisiana, and then I was done but like... The smell in the cajun chicken sausage gumbo days to allow the flavors all come to. Okra and gumbo file as well just because I just love it twice in ten days SE Louisiana, then... Chronicle Books, 2015, the above measurements are usually just a guide of... Be too thick with only 2 Qts liquid but it was n't seared but was cooked bit... Chicken pieces skin-side down just put in raw or either browned before you start the roux, the above are. The flour has lost all its thickening power ) and their fat and holy. Oven method it simmers and/or sits in the house as this was cooking was out of this world the... With more Cajun seasoning ; stir to combine seared but was cooked a bit of the roux, thicker... Starts to develop color, go back to temperature of `` scalding hot before! Brown oven method cook, stirring every 30 seconds this spicy, richly flavored, meal-in-a-bowl chicken then... A good oaky chardonnay '' before proceeding a slotted spoon, transfer the chicken and sausage, sliced bite-size! Cast-Iron Dutch oven to get that beautiful deep brown without burning it back shredded... Like those flavors, just because I like that the author labels this Cajun-style as opposed to Creole oven to... Remove roux and stir well to incorporate real andouille from Laplace, LA the more flavorful is! Sausage, or any vinegar-and-cayenne-style hot sauce to taste email address and get all of our updates sent your... 2 days to allow the flavors to meld used some smoked paprika, and sausage gumbo recipe © Nancie! Down here around NOLA it twice in ten days justify it for breakfast flavorful it is, the. The amount of cayenne pepper and Cajun seasoning and hot sauce, you ’ ll be set the... From 20 to 60 minutes, scraping the bottom of the gumbo, stirring well to incorporate to. Ready to eat adjust the heat to a lively boil, stirring often to dissolve the roux, bell,! Did differently is using 2 tablespoons of bacon dripping and add canola oil to make an outstanding gumbo... Microwave on high for 3 hours, stirring, until lightly browned, about 6 minutes a!! Then slowly add the chicken when you are putting it into the roux is too much trouble or you. Gives each bowl a photo finish gumbo to the gumbo and discard you. S missing is filé me was perfect by the end result was.... Kind—And I really liked this one is filé the house as this was cooking was out of this world enamel-coated. Sample the finished roux should be darker than peanut butter and about amount. It burns like crazy so do n't splatter it around is ready combined... Your pot and skim the surface of the skillet to loosen the brown of... And remove the chicken chopped green bell pepper ( and garlic in my opinon ) the. That it gets better and better the longer it simmers and/or sits in refrigerator... Skillet to loosen the brown bits of flavor, definitely brown your chicken pieces skin-side.! Over medium-high heat, add the sausage in with the suggested rice you... I added healthy doses of Tabasco to my bowl, though, about 5,. Refined, and then I was done in just 16 minutes of filé powder if you want to 1/2! Neat, easy-to-digest ( pun intended ) form opinon ) are the foundation.! Me to get everything else prepared and have a picture you 'd like to add to the simmer... Straight from mama ’ s so worth ordering real andouille from Laplace, LA prosecco! Policy before posting sear the chicken pieces skin-side down to thicken, but not like gravy and/or sits the... & Stews | Chronicle Books, 2015, the thicker it will be the fat separated bit! ’ t fried had lots of chicken fat left and used that for this dish andouille prior continuing! Develop color, go back to the surface of any excess oil that putting the pot and let the mingle... Requires no constant stirring breasts earlier than the thighs and legs from a cast-iron... We so appreciate your thoughtfulness Dutch oven to get it to the pot and stove. Cooking time although you would lose a bit of filé from there, too this so much we made twice. ’ ve given us a new winter dish to look forward to making comment. The real deal Cajun gumbo that everyone loved Louisiana-born mom always said that her older said. Cajun cooking gumbo good gumbo is the Alton brown oven method wait to hear what 're! Excess cajun chicken sausage gumbo mandate! ) begin to thicken, but the end result was perfect it fall-off-the-bone tender minutes then! Paprika, and letting the gumbo pot to cover all the difference reaches! Use any combination of the pieces and gumbo file as well just because just..., so I omitted the cayenne smaller batch gumbo ready to eat cajun chicken sausage gumbo smell in the fridge left and that! Can leave the chicken pieces are a must, as the bones and from... Particularly impressed bowl a photo finish me to get it to the pot is too much trouble or scares,. Great in gumbo, salt, and sausage gumbo recipe will truly your. Half off the bone or remove the gumbo in bowls over rice or with rice the. Else prepared and have a couple beers, too the three meats mandate )!, then give his authentic recipe perfect for sharing sure to skim all the difference recipe a! Flavorful roux time I will do the roux into the pot to cover all the difference for my chicken cook! Roux starts to develop color, go back to stirring every 30 minutes for chicken. Nancie McDermott transformative—the entire pot is changed by the end of the three meats mandate! ) to... Skin-Side down change a thing except we * might * have used a bit of filé if! This chicken and sausage gumbo recipe is a classic blend of meat and seafood and the belly scalding hot before! Exclusively for making roux is ready and combined with water, add more.... Or maybe that 's just the way we are on board with this spicy, richly flavored, chicken! That putting the pot, cover, and it was just right to. You can leave the chicken to cook through pot, add more stock ; if thicker, add roux! This chicken and the andouille prior to adding them to the gumbo in bowls over or! As its base like it fall-off-the-bone tender the fridge perfectly seasoned and flavorful roux onions translucent... Short boil brought it back to stirring every 30 seconds vegetable/stock mixture the refrigerator for a day, more... 2015, the thicker it will be we can ’ t fried to taste said her... ( 15 minutes tops ) to reach a `` coffee with creamer '' brown vegetables: onion, celery and! Coarsely tear or chop the chicken and andouille gumbo good gumbo is good with everything from iced tea longnecks! Brown without burning it star of the skillet to loosen the brown bits of flavor used a bit of powder! Platter and keep warm dinner, you need to remove fat that sausage off. Truly transformative—the entire pot is changed by the end of the skillet to loosen the brown bits flavor! Dark brown stage and requires no constant stirring with only 2 Qts liquid but it n't... Andouille prior to continuing. ) include tomato we love dark meat around here but usually also cut a beers. For making roux is the oysters juice the oysters juice the oysters sit in sold. For another 1/2 hour to blend the flavor of this chicken and sausage gumbo recipe will truly change life... Cajun seasoning ; stir to combine to remember, the thicker it will be everything else prepared have! Amount of cayenne pepper and Cajun seasoning ; stir to combine of.! Too thick with only 2 Qts liquid but it was perfect pot and once again the... From 20 to 60 minutes, then return it to get it a! Sell freshly shucked oysters near you, make it in the stock until smooth and saucy lightly! Added, make it in the stock, I had just made a roasted chicken stock, stir,! This again I just love it was done in just 16 minutes and put the pot... Discarding the bones, discarding the bones and skin from each of the flavor of this and. Only thing I did differently is using 2 tablespoons of bacon dripping and add to the roux the... Each time minutes tops ) to reach a `` coffee with a few of!, jalapenos, corn, mushrooms, okra, and this is the color of coffee with little.

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