Traditional Chicken and Sausage Gumbo

Indulge in the flavors of Louisiana with this classic dish of rich and hearty chicken and sausage gumbo. Simmered to perfection, this dish boasts a dark, flavorful roux, tender chicken, spicy andouille sausage, and a vibrant medley of vegetables, all served over a bed of fluffy rice.

Ingredients

Ingredients
1	cup vegetable oil
1	cup flour
2	large onions, chopped
2	bell peppers, chopped
4	celery ribs, chopped
4	cloves garlic, minced
4	quarts chicken stock
2	bay leaves
2	teaspoons creole seasoning
1	teaspoon dried thyme leaves
	salt and pepper, to taste
1	large chicken, cut into pieces
2	lbs lbs andouille sausages, cut into ½ inch pieces
1	bunch scallion, tops only, chopped
2	⁔cup fresh parsley
	file powder, for serving

Instructions

• Cooking Instructions

  1. Season the chicken with salt, pepper, and Creole seasoning.
  2. Quickly brown the seasoned chicken.
  3. Brown the andouille sausage, drain off excess fat, and set aside the meats.
  4. In a large, heavy pot, heat the vegetable oil and cook the flour over medium to high heat, stirring constantly, until the roux turns a dark reddish-brown color, resembling coffee or milk chocolate.
  5. For a New Orleans-style roux, cook to a medium, peanut butter color over lower heat to avoid burning.
  6. Add the chopped onions, bell peppers, and celery, stirring quickly to cook the vegetables and stop the roux from further browning.
  7. Continue to cook, stirring constantly, for about 4 minutes.
  8. Pour in the chicken stock, season with bay leaves, Creole seasoning, thyme, salt, and pepper, then add the cooked chicken and sausage.
  9. Bring the mixture to a boil, then simmer for about an hour, skimming any fat off the top as needed.
  10. Finally, stir in the chopped scallion tops and parsley, simmer for an additional 5 minutes, then serve the gumbo over rice in large shallow bowls.
  11. Pair this dish with a cold beer and piping hot, crispy French bread for a complete experience.

Jul 25, 2024