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–+ servings

Smoky Chicken and Sausage Gumbo Recipe

Gumbo can be made so many different ways and books have been written about the different combinations. However, this 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.
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Prep Time 45 minutes
Cook Time 3 hours
Servings: 8
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method

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

Equipment

  • Heavy Pot

Method
 

  1. 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.
  2. 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.
  3. 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.
  1. 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.

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