Growing up in Louisiana, the smell of gumbo cooking would fill the air. It meant family was gathering. This Creole dish’s rich flavors take you back to the bayou’s heart.
Now, you can make this beloved South taste in your kitchen. Our chicken and sausage gumbo recipe is here to help.
Table of Contents
What is Gumbo?
Gumbo: A Unique Creole Dish
Gumbo is a beloved Creole dish from Louisiana. It’s a hearty stew with a mix of onion, bell pepper, and celery, along with meat or seafood. It’s thickened with a roux, okra, or filé powder.
This dish shows the blend of African and European cooking in Louisiana. It’s a true reflection of the state’s cultural diversity.
Authentic Cajun chicken and sausage gumbo is a favorite in south Louisiana. It’s known for its dark roux, which adds a deep, rich flavor. Making a gumbo takes about 2 hours.
The consistency is between a stew and a soup, thicker than broth but not as thick as gravy.
Gumbo represents the deep culinary traditions of Louisiana. Different types of gumbo vary in thickness, okra use, and ingredients. Proteins like andouille sausage, chicken, crab, shrimp, and brisket are common.
Gumbo vs. Jambalaya
Gumbo and jambalaya are both favorites in Cajun and Creole cooking. They have different tastes and ways of serving. The main difference is how they are made and presented.
Gumbo is a thick stew served over rice. It can be thickened with roux, okra, or filé powder. It usually has meat and seafood like chicken, sausage, shrimp, and oysters. Creole gumbo might have tomatoes, but Cajun gumbo doesn’t.
Jambalaya is a rice dish cooked with meat and veggies. It doesn’t need thickening. Instead, the rice soaks up the flavors and spices, making a complete meal.
The spice mix is another big difference. Gumbo has a complex mix of spices like garlic, Italian seasoning, and cayenne. Jambalaya uses a simpler mix of paprika, cayenne, thyme, and salt.
In summary, gumbo and jambalaya are both treasures of Louisiana’s cooking. Their unique making and tastes make them special and tasty choices for any Cajun or Creole meal.
The Secrets to a Good Gumbo
Making a delicious gumbo is like a craft. It’s all about mastering a few key techniques. These will make your how to make good gumbo skills shine. Your tips for making gumbo will wow even the pickiest Creole food lovers.
First, browning the sausage and chicken is crucial. You want them to get a crispy, caramelized outside. This step adds a deep flavor that changes the gumbo’s taste.
Next, the roux is the gumbo’s backbone. Cook it until it achieves a deep brown color. This takes time and attention, but it makes the gumbo rich and smooth.
Lastly, let the gumbo simmer slowly. This lets all the flavors mix together. As it cooks, the dish becomes a perfect blend of tastes.
| Ingredient | Quantity |
|---|---|
| Andouille Sausage | 8-12 ounces |
| Boneless, Skinless Chicken Breasts | 2 |
| Sliced Okra | 1 cup |
| Butter | 2 tablespoons |
| Vegetable Oil | 2 tablespoons |
| All-Purpose Flour | 1/4 cup |
| Low-Sodium Chicken Broth | 3 cups |
| Diced Fresh Tomatoes | 2 cups |
| Cooked Rice | 3-4 cups |
| Chopped Fresh Parsley | For garnish |
By focusing on browning meats, making the perfect roux, and slow simmering, you’ll make an amazing gumbo. It will taste incredible and impress everyone.
Key Ingredients
A delicious chicken and sausage gumbo starts with the right ingredients. Andouille sausage and tender chicken are key. Each part adds to the gumbo’s unique taste and texture.
Essential Gumbo Components
The main ingredients in a classic chicken and sausage gumbo are:
- Andouille sausage, adding a smoky, spicy flavor
- Bone-in chicken, the main protein
- A roux made from oil and flour, thickening the gumbo
- The “holy trinity” of onions, bell peppers, and celery, adding depth
- Garlic, bay leaves, Creole seasoning, and thyme, for flavor
- Okra and filé powder, thickening and enhancing the gumbo’s texture
- Chicken stock, the liquid base that brings all flavors together
The sausage and chicken work together well. The roux, okra, and filé powder make the gumbo thick and stew-like. This is what makes a gumbo truly special.
| Ingredient | Amount | Nutrition Facts |
|---|---|---|
| Andouille Sausage | 1 pound | Calories: 450kcal Fat: 20g (Saturated Fat: 6g) Cholesterol: 90mg Sodium: 800mg Protein: 35g |
| Bone-in Chicken Thighs | 2 pounds | Calories: 879 Fat: 55g (Saturated Fat: 54% of daily value) Cholesterol: 59% of daily value Protein: 45g (90% of daily value) |
| Okra | 1 pound, sliced | Calories: 30g Carbohydrates: 7g Fiber: 3g (12% of daily value) Vitamin C: 28% of daily value |
| Chicken Stock | 6 cups | Sodium: 63% of daily value Potassium: 22% of daily value |
With these ingredients and a chef’s skill, you get a gumbo that’s full of flavor and satisfying.
Chicken and Sausage Gumbo Recipe
Step-by-Step Instructions
Get ready to enjoy the bold flavors of a classic chicken and sausage gumbo. This hearty Creole dish is a beloved staple in Louisiana cuisine. Follow these easy steps to make your own delicious chicken and sausage gumbo at home.
- Start by browning the Andouille sausage and chicken in a large pot or Dutch oven over medium-high heat. Once browned, remove the meats and set them aside.
- In the same pot, make a rich, chocolate-colored roux by cooking the all-purpose flour and vegetable oil together for about 15-20 minutes, stirring constantly, until it reaches the desired color.
- Add the aromatic “holy trinity” of chopped onions, bell peppers, and celery to the roux and sauté for 2 minutes.
- Stir in the minced garlic, bay leaves, Creole seasoning, dried thyme, and hot sauce. Cook for an additional minute to bloom the flavors.
- Gradually whisk in the chicken broth and let the gumbo simmer for about an hour, allowing the flavors to meld together.
- Finally, return the cooked sausage and shredded chicken to the pot and stir in the optional filé powder to thicken the stew.
Serve your delicious chicken and sausage gumbo steaming hot over a bed of cooked rice, garnished with sliced green onions. Enjoy this comforting and flavorful dish that celebrates the rich culinary heritage of Louisiana.
Make-Ahead and Storage Tips
Chicken and sausage gumbo is perfect for making ahead. The flavors get better with time. Just cook it, let it cool, and then put it in an airtight container. It stays good in the fridge for up to 2 days.
Leftover gumbo can last 4 days in the fridge or 3 months in the freezer. When reheating, make sure it simmers well. This way, you can enjoy it later.
To freeze gumbo right, leave space at the top of the container. Freezing in smaller portions is also a good idea. Before reheating, thaw it in the fridge. You can store it in freezer-safe containers or zip bags for 3 months. The USDA says gumbo stays good in the freezer for up to 3 months.
| Storage Method | Shelf Life |
|---|---|
| Refrigerator | 4-5 days |
| Freezer | 2-3 months |
To reheat gumbo, use the stove or microwave. You can also freeze roux in ice cube trays for later. This makes making gumbo even easier.
Rave Reviews
The chicken and sausage gumbo recipe has won the hearts of many home cooks. Especially those with Cajun and Creole roots. One Southern Living community member exclaimed, “I have made this recipe for years and it is the best gumbo I have ever had, hands down!” Another fan said, “I’ve made this recipe for the last 10+ years. Being a Cajun myself (south of I-10), this is definitely close to home and also quick and easy for beginners. Definitely my go-to favorite.”
People often ask for this recipe at holidays and gatherings. It brings an authentic, well-balanced chicken and sausage gumbo to the table. Reviewers love how it takes them back to Cajun country. One home cook noted, “This recipe is a true taste of Louisiana. The flavors meld together perfectly, and it’s the closest thing to my grandma’s gumbo that I’ve found.”
“I have made this recipe for years and it is the best gumbo I have ever had, hands down!”
This recipe’s popularity comes from its perfect mix of Cajun and Creole flavors. The roux’s depth and the spices blend together for a satisfying gumbo. It has earned a dedicated following among home cooks and gumbo lovers.
Variations and Substitutions
This classic chicken and sausage gumbo is tasty just as it is. But, you can make it your own by changing the spice, adding different meats, or trying new regional flavors. Gumbo is all about being flexible and creative.
Adjust the Heat
Want it milder? Cut down the cayenne pepper or use a less spicy sausage like kielbasa. If you prefer it spicier, incorporate red pepper flakes or increase the amount of cayenne.
Explore Protein Variations
- Seafood Gumbo: Add shrimp or other seafood near the end for a tasty seafood twist.
- Vegetarian Gumbo: Skip the chicken and sausage for a meatless “gumbo z’herbes” version.
Regional Styles
Gumbo styles differ in Louisiana. Creole gumbo has tomatoes, while Cajun gumbo uses only a roux. Try these styles to find your favorite.
Ingredient Substitutions
- Sausage: Use Andouille, chorizo, or kielbasa instead of the original.
- Vegetables: Change up the bell peppers, onions, and celery for your favorite “holy trinity” mix.
- Herbs and Spices: Play with dried or fresh herbs, Cajun seasoning, and other spices to taste.
Gumbo’s versatility lets you make it uniquely yours. Feel free to try new things and enjoy the many ways you can make this Creole classic.
Related Recipes
If you love this tasty chicken and sausage gumbo, you might also enjoy other Cajun and Creole dishes. Try hearty jambalaya or spicy étouffée. These dishes from Louisiana will make your taste buds happy.
Other Gumbo Recipes to Explore
- Seafood Gumbo: This version is full of shrimp, crab, and oysters, a true Gulf Coast taste.
- Vegetarian Gumbo: This veggie-packed gumbo shows you don’t need meat to enjoy it.
- Turkey and Sausage Gumbo: Perfect for the holidays, it’s a great way to use leftover turkey.
Delicious Cajun and Creole Dishes
- Jambalaya: A one-pot dish with rice, proteins, and spices.
- Étouffée: Choose seafood or chicken for a rich, velvety sauce.
- Red Beans and Rice: A comforting classic that’s easy to make.
| Recipe | Servings | Prep Time | Cook Time | Total Time | Calories |
|---|---|---|---|---|---|
| Chicken and Sausage Gumbo | 8-10 | 15 mins | 2 hrs 40 mins | 2 hrs 55 mins | 879 |
| Seafood Gumbo | 6 | 20 mins | 1 hr 30 mins | 1 hr 50 mins | 451 |
| Vegetarian Gumbo | 4 | 25 mins | 1 hr 15 mins | 1 hr 40 mins | 372 |
| Turkey and Sausage Gumbo | 8 | 18 mins | 2 hrs | 2 hrs 18 mins | 567 |
Looking for a hearty gumbo or a spicy Cajun dish? These recipes offer bold Louisiana flavors to satisfy your cravings.
Conclusion
Gumbo is a dish that shows the rich culture of Louisiana. It mixes African, European, and Native American flavors into a hearty stew. This chicken and sausage gumbo recipe lets you taste the authentic Creole dish.
It’s perfect for family dinners or big gatherings. Gumbo brings the spirit of Louisiana to your table. It’s a dish that shows off the region’s diverse culinary traditions.
When you eat it, you feel the history and culture behind it. So, if you want to taste Louisiana, try this gumbo recipe. It’s a journey to Cajun country, where past and present flavors meet in a delicious way.
FAQ
What are the key ingredients in a classic chicken and sausage gumbo?
A classic chicken and sausage gumbo includes andouille sausage and bone-in chicken. It also has a roux made from vegetable oil and flour. The “holy trinity” of onions, bell peppers, and celery, garlic, bay leaves, Creole seasoning, thyme, and hot sauce are key. Okra and filé powder are used to thicken and flavor the gumbo.
How do you make a delicious chicken and sausage gumbo?
To make this gumbo, cook the sausage and chicken until browned. Then, set them aside. Next, make a rich roux by cooking flour and vegetable oil together.
The “holy trinity” of onions, bell peppers, and celery are sautéed in the roux. Add garlic, bay leaves, Creole seasoning, thyme, and hot sauce. Stir in chicken broth and let it simmer for an hour.
Finally, add the cooked sausage and shredded chicken back in. Finish with optional filé powder.
Can you make gumbo ahead of time?
Yes, gumbo is great to make ahead. Cook it as directed, then cool it completely. Transfer it to an airtight container. You can store it in the refrigerator for as long as 2 days. When you’re ready to serve, just reheat it on the stovetop.
How long does gumbo take to cook?
Gumbo needs to simmer for about an hour. This time allows the flavors to meld and the broth to thicken.
What is the difference between gumbo and jambalaya?
Gumbo and jambalaya are both Cajun and Creole dishes. But, they differ in flavor and serving style. Gumbo is a stew served over rice, while jambalaya is a rice dish cooked in one pot.
A roux, okra, or filé powder can be used to thicken gumbo. Jambalaya relies on rice to absorb flavors. Creole gumbo often includes tomatoes, while Cajun gumbo does not.
What are some variations or substitutions for this chicken and sausage gumbo recipe?
For a milder gumbo, adjust the cayenne pepper or use less spicy sausage. To add seafood, add shrimp towards the end. Vegetarians can make a meatless gumbo by omitting chicken and sausage.
Creole gumbo often includes tomatoes, while Cajun gumbo is thickened only with a roux.