A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
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!
My sister gave me this recipe and I have made it many times. It does take a lot of time but it is well worth it. I always double it so I can freeze some. I follow the recipe to a T and it always comes out delish!! I have passed this on to many people and they are fans too!
Thank you author for this recipe and good instructions. I am a huge fan of Gumbo. Like others I added Okra and half an habanero pepper as well as carrots and portabella mushrooms. The real trick with a good gumbo is the roux. I cooked my meats first and then poured the juices into a measuring cup, adding oil till the half cup line. This recipe plus a visual youtube video on how to make roux concocted an outstanding gumbo over long grain brown rice.
I haven't tried this recipe yet because I usually make my own & don't have one "written down". I'm from the NOLA area & this recipe does look very much like most seafood-less gunbos I've had, the only thing I'd do differently is add a can of tomatoes. I don't understand why anyone would not like it, unless they made it wrong. It is very easy to mess up NOLA recipes by leaving something out that you're unfamiliar with or substituting what you think is similar, maybe that's what happened.
This is actually one of the best gumbo recipes (without okra or seafood- nothing beats a good seafood gumbo)) that I have ever made. Perhaps the lady that thought it tasted like oil is not familiar with gumbo and did not cook her roux long enough. I make this at least once a month....and pretty much follow the recipe.