Gumbo can be made so many different ways and books have been written about the different combinations. However, this Chicken Gumbo is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
The key to a great gumbo is the roux. Making a good roux is easy, if you follow the steps exactly and again don’t rush. If your not sure about it, click here and it will walk you through step by step Types of Roux: From White to Dark
Always serve with freshly steamed white rice. I like to medium grain, as it gets nice and sticky. It seems to hold up better with gumbos and jambalayas.
Looking for an authentic jambalaya recipe, Smoky Chicken Jambalaya-Taste of Louisiana
Or this one, Jambalaya Recipe: A Taste of Louisiana’s Best
Here’s a nice Creole Jambalaya, Creole Jambalaya Recipe with Chicken and Sausage
Or a Southern classic, Authentic Low Country Smoked Sausage Rice Recipe
Check out one of my favorite Creole/Cajun cookbooks on my Essential Cookbooks page, The Cookbooks That Changed How I Cook
Ingredients:
3/4 cup of Vegetable Oil
3/4 cup of All Purpose Flour
2 large Onions, chopped
1 large Green Pepper, chopped
1 cup of Celery, chopped with the leaves included
1 lb. of Andouille or other smoked sausage, sliced into 1/2 inch pieces.
1 lb. Chicken, boneless skinless chicken thighs, cut into 2 inch cubes.
6 cups of hot Water or broth
1 Tbsp Salt, or to taste.
½ tsp. Cayenne pepper
3 Bay leaves
1 tsp. Thyme, or 3-4 sprigs of fresh Thyme
Lots of freshly ground Black Pepper
1 cup finely chopped Green Onions
1 Tbsp File Powder
Preparation:
Make a medium or dark roux, this will take you about 30 minutes, when it starts to smell like roasted peanuts, it’s done. Then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.
Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.
Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.
Here’s a simple trick. Use a paper towel folded in half and then again and gently lay it on the surface and let it absorb the excess oil. Use tongs to take it out. Do as often as needed.
When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Smoky Chicken and Sausage Gumbo Recipe
Ingredients
Equipment
Method
- Make a medium or dark roux, this will take you about 30 minutes. When it starts to smell like roasted peanuts, its done. Then add all the vegetables and spices and cook for 5 to 7 minutes. When the smell starts to fill the kitchen it’s ready.
- Then add the sausage, and cook for another 5 minutes. Now add the hot water and bring it to a boil and then turn it down to medium low for 30 minutes.
- Add the chicken and bring it back to a gentle boil and cook for an additional 1-3 hours. When the fat comes to the surface skim it off, otherwise your gumbo will be greasy.
- When you’re ready to serve it, take it off the heat and add the file powder and green onions. Let it sit for a few minutes and rest, then spoon into bowls on top of your white rice.