New Orleans: Chicken + Sausage Gumbo
It's Mardi Gras season, y'all!
Over the years, I've made
Creole Jambalaya Mix and
Crawfish Etoufee in celebration of the most festive time of the year (at my house).
As a grandchild of New Orleans, it's my duty to share alllll of the recipes in my Creole arsenal with you. This time around, it's Chicken And Sausage Gumbo, one of two recipes I'm sharing this season.
All gumbos are not the same and I truly believe a REAL gumbo always has okra in it and if it doesn't have okra, it's just a stew. But this recipe does NOT have okra. I'm not backpedaling... I'm merely embracing a new (and completely wrong) outlook on this cultural dish. And attempting to not polarize gumbo lovers who hate okra. I'm not doing a good job with that part, am I? LOL
EITHER WAY... this recipe still has all of the usual suspects and a little surprise of simplicity. After you make the roux, it's smooth sailing from there on out. Add the vegetables, herbs and spices, meat and you'll be celebrating eating in no time at all.
Chicken and Sausage Gumbo
Yield: 8
As a grandchild of New Orleans, it's my duty to share alllll of the recipes in my Creole arsenal with you. This time around, it's Chicken And Sausage Gumbo, one of two recipes I'm sharing this season. All gumbos are not the same and I truly believe a REAL gumbo always has okra in it and if it doesn't have okra, it's just a stew. But this recipe does NOT have okra. I'm not backpedaling... I'm merely embracing a new (and completely wrong) outlook on this cultural dish. And attempting to not polarize gumbo lovers who hate okra. I'm not doing a good job with that part, am I? LOL. EITHER WAY... this recipe still has all of the usual suspects and a little surprise of simplicity. After you make the roux, it's smooth sailing from there on out. Add the vegetables, herbs and spices, meat and you'll be celebrating eating in no time at all.
Ingredients
- 1 cup vegetable oil
- 1 cup flour
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 1 1/2 tsp cayenne
- 2 bay leaves
- 1 sprig of thyme
- 6 cups chicken stock or water
- 1/4 lb andouille or other smoked sausage, minced
- 2 to 3 cups chicken breast
- freshly ground black pepper to taste
Instructions
- Heat oil over medium-high heat in a large stock pot. Whisk in flour and continue to stir constantly until roux turns a deep, dark chocolate brown (or another shade of your liking). This should take around 30 minutes. If you sense that your roux is in danger of burning, reduce heat immediately and continue to stir.
- Once roux has reached desired shade, carefully stir in onions, bell pepper, and celery, and continue to stir about 5 minutes, until vegetables begin to wilt. When the vegetables hit the roux, be careful of the cloud of steam. Add salt, cayenne, chicken, sausage and continue to cook about 5 minutes.
- Add bay leaves, thyme, stock and bring to a boil. Reduce heat and simmer, uncovered, for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Adjust seasoning. Thin out with more stock or water if necessary. Serve with/over white rice, if desired.
Calories
527.35Fat (grams)
37.72Sat. Fat (grams)
5.22Carbs (grams)
23.66Fiber (grams)
1.51Net carbs
22.15Sugar (grams)
5.45Protein (grams)
23.21Sodium (milligrams)
497.21Cholesterol (grams)
56.42Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
This brings back memories of my time in New Orleans
ReplyDeleteI love Mardi Gras food!! I've love to go to New Orleans one day - this looks great :)
ReplyDeleteI've never made gumbo before, but now I'm anxious to try your recipe.
ReplyDeleteWith or without okra - this gumbo looks fantastic!
ReplyDeleteNice tip on the okra in gumbo! This Northern Girl has to really hunt for okra around here. Do you think canned okra would do? (I know it's not in this recipe, but now I'm curious...)
ReplyDeleteHonestly, I didn't know canned okra existed! I've never seen it. I think it's a safe bet to say it would be okay to use it. It would just be for flavor,I'd think.
DeleteYum ... sounds delicious. I have a colleague who makes gumbo once a year for our holiday potluck and it's always the first thing to go. So tasty!
ReplyDelete