Picture a steaming bowl of Chicken and Sausage Gumbo, its rich aroma filling your kitchen with hints of smoky sausage and savory spices.
This comforting Cajun classic is surprisingly easy to make, offering a warm embrace with every spoonful.
As the ingredients meld together, they transform into a symphony of flavors, making it a beloved favorite.
Let’s bring this dish to life and savor the cozy, indulgent experience it promises.
Kitchen Tools Required
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon
- 1 Sharp knife
- 1 Cutting board
- 1 Measuring cup
- 1 Ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 pound smoked sausage, sliced
- 1 pound boneless chicken thighs, cut into pieces
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 cups cooked white rice
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
Cook & Prep Time
To efficiently manage your time while preparing Chicken and Sausage Gumbo, follow this timeline:
- Reading the Recipe and Gathering Ingredients (10 minutes)
- Begin by thoroughly reading the recipe and gathering all necessary ingredients and equipment.
- Prep Work (20 minutes)
- Chop the onion, bell pepper, celery, and garlic.
- Cut the chicken thighs into pieces and slice the smoked sausage.
- Measure out the vegetable oil, flour, chicken broth, and water.
- Cooking the Roux (20 minutes)
- Heat the large pot over medium heat and add vegetable oil.
- Gradually stir in the flour, cooking and stirring constantly until the roux becomes a dark brown color.
- Cooking the Sausage and Chicken (10 minutes)
- In a separate skillet, cook the sliced sausage until browned, then remove and set aside.
- Add the chicken pieces to the same skillet and cook until browned, then set aside.
- Cooking Vegetables and Combining Ingredients (10 minutes)
- In the large pot with the roux, add the onion, bell pepper, celery, and garlic, and cook until the vegetables are tender.
- Slowly stir in the chicken broth and water, mixing until smooth.
- Simmering the Gumbo (1 hour)
- Add the sausage, chicken, bay leaves, salt, black pepper, cayenne pepper, and thyme to the pot and bring to a boil.
- Reduce the heat to low and let the gumbo simmer for 1 hour, stirring occasionally.
- Resting Time (10 minutes)
- Remove the bay leaves and adjust seasoning if necessary.
- Allow the gumbo to rest for a few minutes before serving to let the flavors meld together.
- Serving (5 minutes)
- Serve the gumbo over cooked white rice and garnish with chopped green onions and parsley.
This timeline guarantees that you efficiently manage your time while preparing and cooking Chicken and Sausage Gumbo, taking into account both the prep and cook times, as well as additional time for reading the recipe and resting.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat the large pot over medium heat and add the vegetable oil.
Gradually stir in the flour, cooking and stirring constantly until the roux becomes a dark brown color.
In a separate skillet, cook the sliced sausage until browned, then remove and set aside.
Add the chicken pieces to the same skillet and cook until browned, then set aside.
In the large pot with the roux, add the onion, bell pepper, celery, and garlic, and cook until the vegetables are tender.
Slowly stir in the chicken broth and water, mixing until smooth.
Add the sausage, chicken, bay leaves, salt, black pepper, cayenne pepper, and thyme to the pot and bring to a boil.
Reduce the heat to low and let the gumbo simmer for 1 hour, stirring occasionally.
Remove the bay leaves and adjust seasoning if necessary.
Serve the gumbo over cooked white rice and garnish with chopped green onions and parsley.
Serving Tips
- Crusty French Bread: Perfect for soaking up the rich gumbo sauce.
- Cornbread: Adds a sweet contrast to the savory gumbo flavors.
- Steamed Vegetables: A light side that complements the hearty gumbo.
- Garden Salad: Invigorating and balances the warmth of the gumbo.
- Coleslaw: Offers a crunchy texture and tangy taste alongside the stew.
Storage
To store chicken and sausage gumbo, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Freezing
Allow the Chicken and Sausage Gumbo to cool completely before transferring it to airtight containers.
Freeze in individual portions for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
When reheating chicken and sausage gumbo, do so gently over low heat on the stovetop.
Stir occasionally to guarantee even warming without burning.
Alternatively, use a microwave, covered, in short intervals.
Final Thoughts
Chicken and Sausage Gumbo is a delightful and flavorful dish that embodies the essence of Cajun cuisine.
With its rich and savory taste, it’s a favorite for many.
The combination of smoked sausage, tender chicken, and a blend of aromatic spices creates a comforting meal perfect for any occasion.
Don’t forget to let it rest for a few minutes before serving. This allows the flavors to meld beautifully.
Enjoy your gumbo over a bed of fluffy white rice, garnished with fresh green onions and parsley.
Frequently Asked Questions
Can I Substitute Chicken Thighs With Chicken Breasts?
Yes, you can substitute chicken thighs with chicken breasts. Use an equal weight of 1 pound. Be mindful, chicken breasts might be less flavorful and slightly drier, so consider adjusting seasoning or cooking times to enhance moisture.
What Is the Best Type of Sausage for Gumbo?
You’ll want to choose andouille sausage for its smoky, spicy flavor that complements gumbo perfectly. Make certain it’s precooked and sliced into even pieces. If unavailable, smoked kielbasa or chorizo can serve as alternatives, maintaining flavor integrity.
How Can I Make the Gumbo Gluten-Free?
To make gumbo gluten-free, replace the all-purpose flour with a gluten-free flour blend. Verify your smoked sausage and chicken broth are labeled gluten-free. Adjust the roux’s consistency as needed for desired thickness.
What Wine Pairs Well With Chicken and Sausage Gumbo?
You’ll want to pair a medium-bodied red wine like Pinot Noir or a chilled white such as Sauvignon Blanc. These wines complement the gumbo’s rich flavors and spice, enhancing your culinary experience without overpowering the dish.
Can I Use Frozen Vegetables Instead of Fresh Ones?
You can substitute frozen vegetables for fresh ones. Make sure they’re thawed and drained to maintain the gumbo’s desired consistency. Using one cup each of frozen onion, bell pepper, and celery will still provide authentic flavor and texture.
Chicken and Sausage Gumbo
Equipment
- 1 Large pot
- 1 Skillet
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 pound smoked sausage sliced
- 1 pound boneless chicken thighs cut into pieces
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 3 clove garlic minced
- 4 cup chicken broth
- 2 cup water
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 cup cooked white rice
- 1/4 cup green onions chopped
- 1/4 cup fresh parsley chopped
Instructions
- Heat the large pot over medium heat and add the vegetable oil.
- Gradually stir in the flour, cooking and stirring constantly until the roux becomes a dark brown color.
- In a separate skillet, cook the sliced sausage until browned, then remove and set aside.
- Add the chicken pieces to the same skillet and cook until browned, then set aside.
- In the large pot with the roux, add the onion, bell pepper, celery, and garlic, and cook until the vegetables are tender.
- Slowly stir in the chicken broth and water, mixing until smooth.
- Add the sausage, chicken, bay leaves, salt, black pepper, cayenne pepper, and thyme to the pot and bring to a boil.
- Reduce the heat to low and let the gumbo simmer for 1 hour, stirring occasionally.
- Remove the bay leaves and adjust seasoning if necessary.
- Serve the gumbo over cooked white rice and garnish with chopped green onions and parsley.
Notes
