Name: Chicken Sausage Gumbo
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 4-5 pound chicken cut into pieces (skin removed); 1 pound andouille sausage or kielbasa cut in 1/2 pieces; 1 1/2 cups chopped bell peppers; 2 cups chopped onion; 1/2 cup chopped celery; 1 cup flour; 1/2 cup vegetable oil; 9 cups chicken broth; 2 bay leaves; 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/2 teaspoon thyme; 1/2 - 1 tablespoon Creole seasoning; 1/4 cup chopped green onions; 2 tablespoons fresh parsley; 1 tablespoon file powder; 2 cups white rice

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Chicken Sausage Gumbo, the ultimate Louisiana dish! This hearty recipe is loaded with Andouille sausage and chicken simmered in a spicy broth.

I was fortunate to have my first bowl of Gumbo in true Creole country, New Orleans. It doesn't get much better than that! There are many different versions of gumbo and some recipes are closely guarded "family secret recipes". My version of Chicken Sausage Gumbo was inspired by Marcelle Bienvenu, a great Cajun chef. Spice it up as much or as little as you like.

Chicken Sausage Gumbo

Laureen King

Chicken Sausage Gumbo, the ultimate Louisiana dish! This hearty recipe is loaded with Andouille sausage and chicken simmered in a spicy broth.

5 from 2 votes

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Prep Time 30

Cook Time 3

Total Time 3 30

Course Dinner

Servings

Ingredients

4-5 pound chicken cut into pieces skin removed
1 pound andouille sausage or kielbasa cut in ½ pieces
1 ½ cups chopped bell peppers
2 cups chopped onion
½ cup chopped celery
1 cup flour
½ cup vegetable oil
9 cups chicken broth
2 bay leaves
1 teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon thyme
½ - 1 tablespoon Creole seasoning
¼ cup chopped green onions
2 tablespoons fresh parsley
1 tablespoon file powder
2 cups white rice

Instructions

In large heavy pot or Dutch oven heat 1 tablespoon oil (med-hi heat) cook sausage until browned. Remove with slotted spoon, set aside.
Season chicken with Creole seasoning.
In fat left in pan brown chicken 5-6 minutes. Remove from pan and set aside.
Add ½ cup oil and flour to pan and over medium heat cook, stirring slowly and constantly for 25-30 minutes, to make a dark brown roux. Do Not let burn!!
Add onions, celery and pepper and cook, stirring until very soft 10-12 minutes.
Slowly add the chicken stock, bay leaves, and thyme, cayenne, stirring until well combined.
Bring mixture to a boil, then reduce heat to medium-low.
Add sausage and chicken, combine and continue to cook (simmer) uncovered, stirring occasionally until chicken is very tender. At least 3 hours.
Prior to serving discard bay leaves, stir in green onions, parsley and file powder.
Cook white rice in rice cooker (as per rice cooker instructions).
Spoon rice into deep bowls and ladle the gumbo on top.
Serve with hot sauce on the side.

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The most important step in making a terrific gumbo is preparing the roux. The roux must be constantly stirred until it attains that perfect dark brown color. This usually takes about 30 minutes.