When it is cold outside, a big bowl of Chicken Sausage Gumbo will definitely warm you up. It is so flavorful will lots of Cajun spices.
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 or longer, 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.
- * 1 cup all-purpose flour
- * 6 pieces bacon ( ¾ cup bacon grease) measure it! You may need to add some vegetable oil.
- * 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 & ½ tsp dried thyme
- * ¼ 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 ¾ 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.