When it is cold outside, a big bowl of Chicken & Sausage Gumbo will definitely warm you up. It is just full of flavor with the onion, bell pepper, celery, garlic, Cajun seasoning, and more. I grew up eating a lot of seafood Gumbo in Mobile, Alabama, which is near the Gulf. I also had plenty of seafood and chicken & sausage gumbo when I lived on the North Shore of New Orleans. In Arkansas, we do not have fresh seafood, so I prepare Chicken & Sausage Gumbo. It is similar to a Seafood Gumbo, but it has Chicken & Andouille Sausage. Andouille sausage is a Cajun Smoked sausage from Louisiana. It is much more flavorful and maybe a little spicier than regular sausage. My local Wal-Mart carries Andouille Sausage.
To make this gumbo, you have to start with a Roux. A Roux is pronounce like a cow says “Moo”. It is a simple fat and flour base. The secret to a great Roux is spending time, 20 to 30 minutes, stirring the fat and flour until it reaches a dark brown color. You have to have patience and time to make a Roux. If you do have patience to make the Roux, the flavor of a gumbo will knock your socks off. If you have been to the New Orleans area and you crave that great gumbo, here it is!! The Chicken & Sausage Gumbo is New Orleans wrapped up in a bowl.
I have had this recipe for a long time. The closest source I found was from Emeril Lagasse.
- * 1 cup all-purpose flour
- * 6 pieces bacon ( 3/4 cup bacon grease)
- * 1 pound smoked sausage, sliced (New Orleans uses Andouille Sausage)
- * 4 large chicken breast , cooked and shredded - about 3 pounds
- * 1 large onions-chopped fine
- * 1 cup green pepper, chopped fine
- * 1 cup celery-chopped fine
- * 64 ounces-(8 cups) chicken stock
- * 4 cloves garlic, minced
- * 2 bay leaf
- * 1 tsp Cajun seasoning
- * 1 tsp salt
- * 1 & 1/2 tsp dried thyme
- * 1/4 tsp black pepper
- * 2 TB Worcestershire sauce
- * 1 TB FILE Powder
- Season Chicken Breast with salt, pepper, & garlic.
- Bake 350 degrees for about 30 minutes.
- Chop chicken up.
- Cook 6 pieces of fatty bacon in a large dutch oven. You should have about 3/4 cup of bacon grease.
- Remove bacon and crumble.
- Slowly whisk in the flour. Stir constantly until it is a medium brown color, lower the temp to avoid burning. This will take 20 to 30 minutes.
- Whisk in 32 ounces of chicken broth.
- Chop the onion, green bell pepper, and celery super fine.
- Add the onion, green bell pepper, and celery to the roux.
- Add the seasonings and Worcestershire sauce to the roux.
- Add in the other 32 ounces of broth.
- Add in chopped chicken, chopped sausage, and crumbled bacon.
- Cover and simmer at least an hour or cook on low 4 hours in crock pot.
- Add the File Powder 30 minutes before serving.
- Serve over rice with green onions. Serves 8 to 10.
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