Chicken and sausage gumbo is a classic dish with deep roots in Louisiana Creole cuisine. Here’s a basic recipe to get you started:
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
- File powder (optional, for flavor and thickening)
Instructions:
- Make Roux: Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Gradually whisk in flour, stirring constantly to avoid burning. Cook the roux, stirring frequently, until it reaches a dark brown color, similar to the color of chocolate. This can take about 20-30 minutes. Be patient; the roux is the foundation of flavor for the gumbo.
- SautΓ© Vegetables: Add chopped onion, bell pepper, celery, and garlic to the roux. Cook, stirring often, until vegetables are softened, about 5-7 minutes.
- Add Meat: Stir in the sliced andouille sausage and chicken pieces. Cook until the chicken is no longer pink on the outside.
- Add Liquid: Pour in the chicken broth and diced tomatoes with their juices. Stir well to combine.
- Season: Add Cajun seasoning, dried thyme, dried oregano, salt, and pepper. Adjust seasoning according to your taste preferences.
- Simmer: Bring the gumbo to a boil, then reduce the heat to low. Let it simmer uncovered for about 1 to 1 1/2 hours, stirring occasionally. This allows the flavors to meld and the gumbo to thicken.
- Thicken (Optional): If you prefer a thicker gumbo, you can add a sprinkle of file powder to the pot. File powder is made from ground sassafras leaves and adds a distinct flavor along with thickening the gumbo. Add it sparingly and stir well.
- Serve: Serve the gumbo hot over cooked rice. Garnish with chopped green onions.
- Enjoy: Enjoy your homemade chicken and sausage gumbo! It’s even better the next day as the flavors continue to develop.
