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Chicken and Sausage Gumbo Recipe


After writing an article about the History of Gumbo and decided it would not be complete without sharing a recipe of my own. I hope everyone will try it and enjoy it. Please read the entire recipe before one would start to make it. I have set it up in steps to make it easier for everyone to understand. The first step is the Roux, second the preparation of the chicken, third the assembly of all the parts and last ways to serve and store the gumbo.

Chicken & Sausage Gumbo Recipe

To Make the Roux:
½ cup coconut oil (coconut oil handles the heat very well and will not impart any coconut flavor)
¾ cup all-purpose flour

Directions: In a small skillet, over medium heat add oil. The oil will be ready when one sprinkles a pinch of flour into the oil and it sizzles. Stirring constantly add flour to the hot oil slowly, it may foam up. Stir continuously while the flour and oil mixture deepen in color. This could take between 30-45 minutes. The whole idea is never to let the flour separate from the oil, if it does, the flour will drop to the bottom allowing it to burn. When one achieves a dark chocolate hue, it is ready. This will take constant supervision and continual stirring. Never leave a roux in process; it is easily burned. If you do burn the roux, it is imperative to throw it away and start again. When complete remove from heat and transfer into a medium stockpot. Set aside.

Chicken Preparation:
2-lbs. fresh whole chicken (cut into pieces) or chicken breast (cut into bite size pieces)
1 cup all-purpose flour
1 tsp. Cavender’s Seasoning
½ tsp. paprika
¼ tsp salt
¼ tsp pepper
Oil for frying

Directions: Cut the chicken into the following pieces as directed, 2 legs, 2 thighs, 2 wings (remove the outer wing tip section), 2 breasts (rib bones removed), 1 back (cut in half), save the liver, gizzards and heart (if you like these parts set aside to add to the gumbo, if you do not like these parts do not use). (If using breast pieces cut them up into bite size pieces. Set aside.) In a medium size bowl, add the flour, Cavender’s seasoning, paprika, salt and pepper. Mix all the ingredients together. Dredge the chicken pieces through the flour mixture until coated thoroughly. Pour enough oil into a large deep skillet to cover the bottom of the pan with about 1 inch of oil. Heat oil until it is hot enough to make the flour sizzle when you sprinkle a pinch of it in the heated oil. Carefully add the chicken pieces to the hot oil being careful not to add them too quickly; it may cause the oil to overflow the pan. Fry chicken only until the outside is lightly crisp and golden brown in color. Drain on paper towels. Let the chicken cool while preparing the vegetables for the gumbo.

Remaining Gumbo Ingredients:
2 lbs Andouille Sausage – sliced in about ¼ inch thick
Trinity - 2 cups green pepper (diced), 2 large sweet onions (diced) and 2 cups celery (thinly sliced)
2 tbsp Worcestershire Sauce
1 hot chili pepper (finely chopped) – (more if you like more heat)
1 tsp garlic (finely chopped)
2 tbsp File’ powder (ground sassafras leaves)
8 cups chicken broth
8 cups cooked rice
Parsley (chopped for garnish)
2 green onions (chopped for garnish)

Directions: Prepare the Trinity by chopping all the green peppers, onions and celery set aside. Cut up the Andouille Sausage into ¼ inch slices. Set Aside. To the stockpot with the roux add the trinity and stir together. Cook over medium heat, stir and do not let it burn. The vegetables will create juice as they cook and the onions will turn transparent. Add the Andouille sausage slices, the fried chicken pieces, and the chicken stock. If not all the stock fits in the pot at once just set aside and add as the vegetables cook down. Next, add the Worcestershire sauce, finely chopped garlic and the finely chopped chili pepper. Stir the ingredients mixing well. Bring pot to a rolling boil. Stir, turn down to simmer and cook uncovered, stirring occasionally for about 4-6 hours, adding any stock that would not fit in the pot as the meat and vegetables cook down until all stock is added. 30 minutes before serving take chicken bones out of the gumbo(if you used the whole chicken) then stir the file’ into the gumbo until well blended. This may cause the gumbo to thicken slightly. Let the gumbo sit about 30 minutes to cool and allow the flavors to mingle before serving. To serve either put cooked rice in the bowl and then the gumbo, or fill the bowl with gumbo and put a scoop of rice in the middle of the gumbo. Garnish with chopped parsley and chopped green onion. Serves 8-10

Note: It is always better the day after someone makes it because the flavors have longer to mingle. Do not mix rice into the gumbo to store because the rice will soak up all the broth. Refrigerate overnight to reheat and serve later with enhanced flavor or frozen for later use.

If you liked this recipe and would like to see other similar recipes, please comment below. If you tried this recipe please let us know if you enjoyed it.


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The History of Louisiana's Gumbo
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Content copyright © 2014 by Jacqueline Rosenbalm. All rights reserved.
This content was written by Jacqueline Rosenbalm. If you wish to use this content in any manner, you need written permission. Contact Jacqueline Rosenbalm for details.

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