Chicken and Sausage Gumbo
Straight from Cajun country to your table, this chicken and sausage gumbo is fantastic. When preparing chicken and sausage gumbo, you may find making the roux a little tricky — just be sure not to burn it!
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Yield: 6 to 8 servings
1 medium onion
1 celery stalk
1 small to medium green bell pepper
6 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs
1/4 to 1/3 pound andouille or chorizo sausage
Fresh thyme leaves, or 1/4 teaspoon dried thyme
1/3 cup vegetable oil
1/3 cup all-purpose flour
1 to 1 1/2 teaspoons cayenne or to taste
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
Salt to taste, about 1/2 to 3/4 teaspoon
1 tablespoon gumbo filé powder (optional)
Chop the onion, celery, and bell pepper.
Cut the green parts of the scallions off and then slice the white parts.
Discard the green portions.
Heat the chicken broth.
You can place it in a saucepan on the stove or microwave it in a bowl.
Cut the chicken into thin, bite-size strips.
Slice the sausage.
Mince the fresh thyme leaves.
If you’re using dried thyme, you don’t need to mince it.
In a heavy Dutch oven or deep skillet (preferably cast iron or enameled cast iron) over low heat, combine the oil and flour.
Cook, pushing the mixture off the bottom and stirring in a circular motion, until the roux becomes a rich, golden brown color.
This process can take up to 45 minutes to 1 hour, but be careful not to burn the roux. It should be brown, but not blackened.
Add the onion, celery, bell pepper, and scallions to the roux.
Increase the temperature to medium-low.
Cook, stirring almost constantly, until the vegetables are softened, about 7 to 10 minutes.
Gradually ladle in the warmed chicken broth, stirring after each addition.
Bring the mixture to a boil and continue stirring.
Add the chicken, sausage, 1/2 teaspoon fresh thyme, 1 teaspoon cayenne, the black pepper, and white pepper.
Cover partially and simmer for 45 to 60 minutes.
If you don’t cover the Dutch oven, the gumbo will boil over and make a mess.
Skim the surface with a ladle to remove any fat that rises.
Taste and season, as necessary.
You may want to add more salt and cayenne.
Chop the parsley.
Add the gumbo filé (if desired) and 2 tablespoons parsley to the gumbo and stir.
Serve in soup bowls over rice with Tabasco sauce on the side.