Easy and Classic Chicken and Sausage Gumbo
If you love a great Cajun-style gumbo. The chicken and sausage gumbo is a perfect example of how to do it right. But the real deal is really what makes this gumbo work. That is what many people are saying about the Cajun chicken and sausage gumbo.
The reason it works so well is not that the perfect gumbo recipe is easy to find or easy to prepare. It is not a secret at all. That is the secret of why it has become such a big hit with Cajuns over the last few years. When you make this gumbo and serve it right away, it will be swelling. But when you take a few days off and let it sit for a few weeks, you will realize that a few extra days to allow it to meander from delicious to operatic…
Traditional Way of Preparing Gumbos
- Traditional gumbos have been simmering in a pot on a wooden or stone platter all night long. And then being served at the end of the meal at the local country club or country bar. Some people like the idea of it taking on the appearance of a huge bowl of soup and they eat it right out of the pan. This doesn’t happen here. This gumbo is always served cold. You may have noticed that some gumbo recipes call for an addition of brandy and/or vinegar. And while it may taste better than just water, we prefer the taste of it cold and on the table.
- Sausage, on the other hand, is often cut into cubes before being seasoned. Then placed in the pot along with a few cups of water, along with some onion juice, pepper, thyme, and bay leaves. We are a bit more creative when it comes to sausage. As we like to make sure that it is sauced properly so that it has a unique flavor that is distinct from others.
- In some parts of the South, you may find that you can find very simple pork sausage instead of the more exotic forms of sausage. You can buy this in rolls or strips or in patties. And will give the gumbo a more authentic taste. or if you don’t have access to these types of sausage, you can make your own by making some smoked chicken breasts, or pork ribs.
- Cooking sausage and chicken in the same pot can take away from its richness. So, we usually add some other ingredients to this gumbo recipe in order to enhance its natural taste and make it more palatable to the palette.
INGREDIENTS IN GUMBO
Other common additions include jalapeno peppers, onions, celery seeds, chopped tomatoes, chopped garlic cloves, Worcestershire sauce, Cayenne pepper, Creole seasoning, Creole Seasoning Blend, cumin, paprika, hot sauce, black pepper, onions, sweet potatoes, garlic, and other spices (such as chipotle powder, cayenne powder, garlic powder, and garlic paste). – just to name a few. There are so many of these different ingredients that there are bound to be more than enough to create an interesting variation of the traditional gumbo recipe you know and love.
The main goal of the variation is to provide a dish that tastes the best of the original gumbo recipe without taking away from the original flavor. And yet still maintains the unique characteristics of the gumbo. If you’re looking for ways to spice up your gumbo, consider adding some of these flavors to it. As you’re doing so, it is important to make sure that you do so in moderation.
For instance, if you’re adding garlic powder and onions to your gumbo recipe. You don’t want to overdo the flavor too much so that it becomes too overpowering. And don’t overdo it by adding too much salt either. It really depends on what you like to have as a topping or what works best for you. The key point is to keep things mild, not spicy.
Also, if you do add sausage into your gumbo, just make sure that you do so in moderation so that you don’t overdo it. Many people are afraid that adding more sausage than necessary will make it a “sausagefest,”. And in reality, this would just make it taste more like chicken. Don’t add too many spices at once or you’ll have your gumbo tasting like it was meant to be served with gravy.
Easy and Classic chicken and sausage gumbo
This chicken and sausage gumbo is made with a foundation of a thick, rich, and deep roux. Spicy sausage, tender chicken, creamy sauce and savory vegetables make this gumbo a delicious comfort meal
- 2 cups okra, cut into 1/2-inch rounds
- 3/4 cup celery, chopped
- Sauce Tabasco or Louisiana Crystal
- 2 bay leaves
- fresh thyme sprigs
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 2 cups andouille sausage, cut into 1/2-inch rounds
- 4 teaspoons pure ground gumbo file, divided
- 3 cups cooked shredded chicken
- 1 cup tomato puree
- 6 cups chicken stock
- finely chopped, 3 garlic cloves
- 1/2 cup chopped, red bell pepper
- 3 cups butter, vegetable/canola/avocado oil as alternative
- tomato paste
- 1 cup all-purpose flour
Heat a large, heavy-bottomed pot over medium heat. Add fat/oil. Once the fat/oil is shimmering, make a roux by adding in all-purpose flour and stirring over medium-low heat about 15-20 minutes until it turns chocolate brown color. Just be sure to continually stir the roux to avoid it from burning.
Once the roux is cooked browned, add the tomato paste and stir well until dissolved, about 1-2 minutes. Then add in onions, bell peppers, garlic, and cook for 2-3 more minutes.
Now add the stock and tomato puree and stir everything together. Increase the heat and bring mixture to a simmer, allow the mixture to thicken.
Now it is the time to add in shredded chicken, sausage, 2 teaspoons gumbo file powder, dried oregano, paprika, salt, bay leaves, thyme, and celery. Stir everything well until fully incorporated in and let simmer for 2 hours on low heat. Be sure to stir the mixture together every so often.
Add the hot sauce, okra, and remaining 2 teaspoons of gumbo file powder, cook for 10 more minutes. Lastly, discard thyme sprigs and bay leaves from gumbo. Taste and adjust seasoning levels with salt/pepper, and hot sauce as per your requirements if you like more heat.
Enjoy gumbo with steamed rice
NOTES ABOUT THIS CHICKEN AND SAUSAGE GUMBO
Roux: for the fat, I use duck fat since it is perhaps the best fat you can cook with. Likewise, duck fat has a high smoke point so the danger of consuming your roux is low. I enthusiastically suggest utilizing duck fat or bacon drippings as your fat. The two of them have phenomenal flavor as well! Nonetheless, I realize that neither one of those alternatives might be effectively open. As a substitution, use oil, for example, vegetable/canola/avocado or margarine.
A persistent mix of the roux: truly, I realize this might be a torment yet don’t leave the pot, continue mixing roux! Hot fat/oil and flour and can ignite with a briskness. With persistent mixing set up, it’ll keep that from occurring. Trust, nobody needs to need to start from the very beginning once more. Nahhhhh.
Chicken and Sausage: my formula calls for around 3 cups of destroyed chicken. A locally acquired rotisserie chicken, destroyed, will give you enough for this formula. Star tip: spare the chicken remains and make handcrafted chicken stock! Moreover, I use andouille wiener cut into 1/2-inch thick adjusts.
Replacements: alright, we should address this since I simply realize somebody will ask; “Would I be able to sub for either?” This chicken and wiener gumbo formula was tried as it is composed. In spite of the fact that I do accept plans can be marginally balanced by close to home inclination. On the off chance that you need to supplant the hotdog with fish, proceed. On the off chance if you need to preclude the okra, do you boo? Customizations are welcome!