Description
Hearty pioneer woman chicken and sausage gumbo delivers rich Creole flavors from Louisiana kitchens. Spicy, complex layers meld together with andouille sausage, tender chicken, and robust seasonings for a memorable meal you’ll savor.
Ingredients
Scale
- 1 lb andouille or cajun smoked sausage, sliced
- 6 cups shredded cooked chicken
- 1 lb okra, trimmed and chopped (frozen works, too)
- 2 large yellow onions, diced
- 2 large green bell peppers, seeded and diced
- 3 ribs celery, diced
- 5 cloves garlic, minced
- 1 cup vegetable oil (plus 1 tbsp)
- 1 cup all-purpose flour
- 6 to 8 cups chicken stock
- 2 tsp creole seasoning
- 1 tsp dried thyme
- 2 bay leaves
- salt
- pepper
- cooked white rice
- sliced green onion
- hot sauce
Instructions
- Roux Creation: Whisk vegetable oil and all-purpose flour in a large Dutch oven over medium heat, stirring continuously for 20-25 minutes until a deep caramel-brown color develops with a rich, nutty aroma.
- Vegetable Infusion: Reduce heat to medium-low, add diced celery, onions, and bell peppers to the roux. Sauté until vegetables soften and become translucent, releasing their aromatic essence.
- Seasoning Integration: Blend in minced garlic and Creole seasoning, stirring briefly to activate the spices and create a fragrant base.
- Liquid Foundation: Pour chicken stock into the Dutch oven, introducing bay leaves and dried thyme. Season with salt, black pepper, and additional Creole seasoning to build a complex flavor profile.
- Simmering Process: Bring the mixture to a rolling boil, then reduce to a gentle simmer. Cook uncovered for 45 minutes, stirring occasionally to prevent sticking and ensure even flavor distribution.
- Protein Preparation: Sear sliced sausage in a separate skillet until golden-brown, then add browned sausage and cooked chicken to the gumbo. Incorporate chopped okra and continue simmering uncovered for 30-45 minutes.
- Final Touches: Remove bay leaves, adjust consistency by adding water if needed, and skim excess grease from the surface.
- Serving Presentation: Ladle the gumbo over steamed white rice, garnish with thinly sliced green onions, and offer hot sauce on the side for those seeking additional heat.
Notes
- Perfect Roux Technique: Patience is key when developing the dark caramel-brown roux. Continuous whisking prevents burning and ensures a deep, nutty flavor foundation for the gumbo.
- Vegetable Sauté Secrets: Allow celery, onions, and bell peppers to become translucent and soft, releasing their natural sweetness and aromatics into the roux base.
- Seasoning Balance: Creole seasoning is crucial for authentic flavor. Adjust to taste, remembering you can always add more but can’t remove excess seasoning.
- Simmering Success: Low and slow cooking develops rich flavors. Cover and let the gumbo simmer, stirring occasionally to prevent sticking and ensure even flavor distribution.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 550
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg