Chicken & Sausage Gumbo
Now I may not be from Louisiana but both my grandfathers were. And I inherited that cooking gene honest. It can be so easy to lose family recipes over generations right?
Sharing classic comfort food like my Chicken & Sausage gumbo is one of the best ways to keep those traditions alive!
And it’s so easy for you to make! #LetsVibe
Ingredients
• 1 tablespoon Tony Chachere’s Creole Seasoning
• 1 tablespoon Tony Chachere’s No Salt Seasoning
• 1 tablespoon yellow mustard
• cooked white rice
• cooking oil
• salt + pepper to taste
Sauté
• 14 oz andouille sausage, sliced
• 2 boneless chicken breasts, diced
• 1 green bell pepper, chopped
• 2 ribs celery, copped
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 3 bay leaves
• 4 sprigs fresh thyme
Gumbo Base
• 4 cups beef stock
• 2 tablespoons chicken bouillon
• 1-2 cups water
• 1 tablespoon worcestershire sauce
• 1 tablespoon white vinegar
• 1 tablespoon molasses
• 1/2 teaspoon gumbo filé (optional)
Creole Seasoning
• 1/2 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon granulated onion
• 1/2 tablespoon granulated garlic
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon white pepper
• 1 teaspoon celery salt
• 1/2 teaspoon chili powder
• 1 teaspoon poultry seasoning
• 1 teaspoon dried parsley
• 1 teaspoon dried savory
Instructions
In a Dutch oven or large pot over medium heat, cook the sliced andouille sausage in cooking oil until browned then set aside.
Add diced chicken, seasoned with half of Tony Chachere’s seasonings and mustard to bind then cook until browned then set aside.
Add 1 cup of deep brown roux from my 10 Minute Microwave Roux recipe to the pot, while stirring to heat up, about 2-3 minutes.
Add chopped green bell pepper, celery, onion, and minced garlic to the pot. Sauté until the vegetables are softened.
Return sautéed chicken and sausage to pan with roux and sautéed vegetables.
Sprinkle remaining Tony Chachere’s seasonings over the sausage, chicken, and vegetable mixture. Stir well to coat.
Pour in beef stock, Worcestershire sauce, white vinegar, and molasses. Stir well to combine.
Mix in the prepared Creole Seasoning into the pot.
Adjust salt and pepper to taste.
If gumbo is too thick, add water to thin in small increments to desired consistency. If too thin, mix in additional roux 1 tablespoon at a time until thickened.
Allow the gumbo to simmer over medium-low heat for at least 1 hour, stirring occasionally. This helps the flavors meld and the gumbo to thicken.
If using gumbo filé, add it during the last 15 minutes of simmering. Stir well.
Remove bay leaves and thyme sprigs.
Serve the Chicken & Sausage Gumbo with cooked white rice in a 2:1 gumbo to rice ratio.
Try it the New Orleans way with a side of Potato Salad!
Recipe Pro Tips:
• The deep color needed for a good roux can make the cooked flour taste bitter. Adding molasses balances the flavor, cuts any bitterness, and no, it won’t make your gumbo sweet at all.
• Use white vinegar instead of hot sauce to add acidity & brighten the flavors of the dish. This way, hot sauce can be added on the plate when served, without making the whole pot of gumbo too spicy!
• Beef stock has a deeper, earthier flavor that pairs perfectly with the flavors of gumbo. Pair that with chicken bouillon to keep the rich, savory notes that chicken stock gives.
