1 pound andouille sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts
3/4 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, 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
Garnish: chopped green onions
How to Make It
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Cook chicken in reserved drippings in Dutch oven over medium heat 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. Add flour, and cook over medium heat, stirring constantly, 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, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
two thumbs up!!! used boneless skinless thighs, ragin' cajun sausage, poblano instead of bell pepper. doubled recipe seamlessly. After making roux, put chicken and sausage back in for the hour to simmer, while I made rice. Was delicious!
I made this recipe for this year thanksgiving. The only thing I did differently is using 2 tablespoons of bacon dripping and add canola oil to make 1/2 of oil. I had bacon for breakfast and the dripping had a lot of flavor, plus the flavor from the sausage and the cook chicken breast. I used 1 lb of Cajun andouille sausage, 1 lb of large uncook shrimp & 1 lb of chicken breast. This recipe was fantastic. I enjoy cooking and 99.9% of the time, I put my twist, to other people recipes. This time the twist was miner, but it kept the flavor. It took 3 hours to cook on low. This is a great recipe for people that love gumbo. I had yellow rice on the side and corn bread. I wanted something off the grid for thanksgiving. Because it was thanksgiving I didn't mind the time it took. The taste was worth it.
First I have to admit that I have never made or ate gumbo before. I followed the directions with no exceptions. My family didn't really like it and I thought it was just too much work and time for an ok dish. And again, it was my first attempt at gumbo.