Dive into a bowl of rich, savory goodness with this Chicken and Sausage Gumbo. A delightful blend of tender chicken, spicy andouille sausage, and fresh vegetables, this classic Louisiana dish is a hearty meal that brings the warmth and flavors of the South to your table. Perfect for any occasion, it’s a dish that’s sure to impress with its depth of flavor and comforting texture.
This Chicken and Sausage Gumbo has become a tradition in our home, especially on cool, cozy evenings. The first time I made it, my husband couldn’t stop raving about the bold, complex flavors, and our kids loved the hearty, comforting nature of the dish. Now, it’s a meal we look forward to, gathering around the table with bowls of steaming gumbo over rice, reminiscing about the day and enjoying each other’s company. It’s a family favorite that never fails to bring smiles and satisfaction.
Why This Chicken and Sausage Gumbo?
- Authentic Flavors: This gumbo captures the authentic taste of Louisiana cuisine with its blend of spices and ingredients.
- Hearty and Satisfying: Packed with chicken, sausage, and vegetables, this dish is a complete meal in itself.
- Versatile: Serve it over rice for a filling dinner or enjoy it on its own as a flavorful stew.
- Easy to Make: Despite its rich taste, this recipe is straightforward and easy to follow.
- Perfect for Gatherings: Its robust flavor and hearty nature make it ideal for family dinners or entertaining guests.
Ingredients
- For Browning:
- 15 ml (1 tablespoon) olive oil
- 450 grams (1 lb) boneless, skinless chicken breasts, diced
- 450 grams (1 lb) andouille sausage, sliced
- For the Roux:
- 120 ml (1/2 cup) vegetable oil
- 95 grams (3/4 cup) flour
- For the Gumbo:
- 1 large onion, diced
- 1 large green pepper, diced
- 2 stalks celery, diced
- 1.5 liters (6 cups) chicken broth
- 1 can (410 grams/14.5 oz) diced tomatoes
- 2 teaspoons Creole seasoning
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (add more for extra spice)
- 2 bay leaves
- 340 grams (12 oz) frozen okra
- 1 tablespoon dried parsley
- Rice, for serving (optional)
Directions
- Brown the Meat: In a large stock pot, heat 15 ml of olive oil over medium heat. Add the diced chicken and sliced andouille sausage. Cook until the chicken is no longer pink and the sausage is browned and crisp on the outside. Remove from the pot and set aside.
- Make the Roux: In the same pot, add 120 ml of vegetable oil and gradually stir in 95 grams of flour. Cook over medium heat, stirring constantly, until the mixture turns a deep brown color, about 10-15 minutes.
- Cook the Vegetables: Add the diced onions, green pepper, and celery to the roux. Cook until the vegetables are tender, about 5 minutes.
- Combine Ingredients: Slowly stir in the chicken broth until the mixture is smooth and well-blended. Return the browned chicken and sausage to the pot. Add the diced tomatoes, Creole seasoning, minced garlic, dried thyme, red pepper flakes, and bay leaves. Stir to combine.
- Simmer: Cover the pot and simmer on medium-low heat for 30 minutes, stirring occasionally. Remove the cover and continue to simmer for an additional 30 minutes, allowing the gumbo to thicken slightly.
- Add Final Ingredients: Stir in the frozen okra and dried parsley. Simmer for another 15 minutes, or until the okra is heated through.
- Serve: Serve the gumbo hot, over rice if desired, for a complete and satisfying meal.
Notes
- Substitutions: If andouille sausage is not available, substitute with another smoked sausage. For a vegetarian version, use vegetable broth and omit the meat, adding more vegetables like bell peppers and mushrooms.
- Cooking Tips: The key to a great gumbo is the roux; be patient and attentive to avoid burning it. Adjust the spice level by varying the amount of red pepper flakes and Creole seasoning.
- Nutritional Information: This dish is high in protein and packed with vegetables, providing a balanced and nutritious meal.
