If you’ve been in Louisiana, you’ve probably been filling up on loads of delicious shrimp, crawfish, and crab –– especially if you went to the Arts and Crabs Fest. But moderation is key with everything, and even the best seafood can get old after awhile. If you’re craving a more mid-south protein to go with your low-country flavor, be your own creole chef and try out this traditional Chicken and Sausage Gumbo recipe from Southern Living. Warning: this is a time-consuming recipe, but it makes enough gumbo to feed (and seriously impress) five or six people.
A Dutch oven is recommended for this recipe, but a large cast iron or steel pot with a lid will work, too.
Prep time: 1 hr.
Cook time: 3 hrs.
What You Will Need:
- 1 pound andouille sausage, cut into 1/4-inch-thick slices
- 4 skinned bone-in chicken breasts
- Vegetable oil (eyeball it)
- 3/4 cup all-purpose flour
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 celery sticks, sliced
- 2 quarts hot water
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/2 to 1 teaspoon hot sauce
- 4 green onions, sliced
- Filé powder (optional)
- Hot cooked rice (we recommend Jasmine rice)
- Garnish: chopped green onions
- Cook sausage in Dutch oven or pot over medium heat, stirring constantly for 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in the reserved sausage drippings over medium heat for 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup in total. Add flour, and cook over medium heat. Stir quickly at first to break up the flour, then stir constantly for 20 to 25 minutes, or until roux is chocolate colored.
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, bay leaves, Worcestershire sauce, Creole seasoning, thyme, and hot sauce. Reduce heat to low and simmer, checking and stirring occasionally, for 1 hour.
- Remove chicken; let cool. Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
- Now that the chicken is cool, remove from bones and cut meat into strips; return chicken to gumbo to simmer 5 minutes. Remove and discard bay leaves.
- When chicken is hot, remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish with chopped green onion, and voila: you’ve got gumbo.
Check out the original recipe and more from Southern Living and MyRecipes.com.