Description
Hearty Paula Deen chicken and sausage gumbo delivers rich Creole flavors from Louisiana’s culinary traditions. Spicy andouille sausage and tender chicken simmer in a robust roux, inviting home cooks to savor authentic southern comfort.
Ingredients
Scale
- 2 lbs (907 g) chicken thighs, boneless skinless, cut into bite-size pieces
- 0.75 lb (340 g) andouille sausage, smoked, sliced ¼-inch thick
- 0.75 cup (180 ml) plus 2 tbsps (30 ml) vegetable oil
- 1 cup (125 g) all-purpose flour
- 2 (32 oz/946 ml) cartons chicken broth
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 (15 oz/425 g) package frozen chopped okra
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 0.75 tsp dried thyme
- 0.5 tsp ground black pepper
- 1 tsp hot sauce
- hot cooked rice
- chopped green onion, for garnish
Instructions
- Protein Preparation: Sear chicken and sausage in hot vegetable oil over medium heat until golden-brown, creating a flavorful exterior. Transfer browned meat to a paper towel to absorb excess oil.
- Roux Crafting: Lower heat and gradually blend flour into oil, whisking continuously to create a smooth base. Develop a rich chocolate-brown color through patient, constant stirring for approximately 40 minutes, which builds complex flavor foundations.
- Aromatic Vegetable Integration: Fold chopped onions, celery, green bell peppers, and garlic into the roux. Sauté until vegetables become translucent and release their fragrant essence, melding seamlessly with the roux’s deep undertones.
- Liquid Composition: Gently stream chicken broth into the vegetable-roux mixture, ensuring complete incorporation. Reintroduce browned proteins and incorporate okra, bay leaves, Worcestershire sauce, hot sauce, thyme, and black pepper, creating a harmonious flavor profile.
- Flavor Development: Bring gumbo to a gentle boil, then reduce to a subtle simmer. Allow ingredients to meld and intensify over 3 hours, stirring occasionally to prevent scorching and encourage depth of flavor. This slow cooking process transforms individual ingredients into a cohesive, rich culinary experience.
- Serving Presentation: Discard bay leaves and ladle the robust gumbo over steamed rice. Garnish with fresh green onions, adding a bright, crisp finish to this traditional Louisiana dish.
Notes
- Master the Roux: Achieving the perfect chocolate-brown color requires patience and constant stirring; low and slow is the key to developing deep, complex flavors without burning.
- Protein Preparation Power: Searing chicken and sausage separately creates a golden crust that locks in flavor and prevents steaming, ensuring a rich, caramelized exterior.
- Vegetable Timing Matters: Sauté aromatic vegetables until they’re translucent to release their natural sweetness and create a flavor foundation for the gumbo.
- Simmer for Depth: Allowing the gumbo to slow-cook for 2.5-3 hours lets ingredients marry, intensifying the overall taste and creating a truly authentic Louisiana-style dish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg