Chicken And Sausage Gumbo
Chicken and sausage gumbo is a popular dish in the gumbo family. You should consider preparing it someday in your kitchen. Your family will appreciate your efforts because it is very delicious. It is pretty much the traditional gumbo but without the seafood. For this recipe to be genuine or authentic, the sausage that you should use is Andouille sausage, which is a type of smoked sausage that is generally found in the deep south. But if for some reason you cannot find the Andouille sausage, you can use any other sausage in its place. The taste may be somewhat different though. For the chicken, you should consider using skinless, boneless chicken. You can leave the chicken as a whole, i.e. thighs, breast and legs, or you can cut into small pieces.
Chicken and Sausage Gumbo Recipe
- Preparation and Cooking Time: 1 hour 30 minutes
- Servings: 6
- 1 chicken (3 to 4lbs, cut into serving pieces)
- 1 teaspoon of black pepper (finely ground)
- Salt (to taste)
- 1 teaspoon of powdered mustard
- 1 1/4 teaspoons white pepper (finely ground)
- 1 1/2 teaspoons of cayenne pepper
- 1 teaspoon of file powder (optional)
- 11/2 teaspoons of paprika
- 11/2 cups of flour
- 1 teaspoon of granulated garlic
- 2 1/2 cups of corn, vegetable or peanut or oil
- 3/4 cup of finely chopped onion
- 3/4 cup of green pepper (finely chopped)
- 3/4 cup of celery (finely chopped)
- 9 cups of chicken broth
- 1 3/4 cups of Andouille sausage (chopped or thinly sliced)
- 1 bay leaf
- 2 cups of cooked rice
- 1 teaspoon of fresh garlic (finely minced)
How to Prepare
- First you will need to take a large bowl and put the chicken pieces in it. After that, blend the peppers, salt, mustard, paprika, cayenne pepper, file powder and granulated garlic and then rub 4 teaspoons of the mixture over the chicken. Put the remaining spice mixture aside.
- In another bowl, put the flour and then add two teaspoons of the spice mixture that remained, and then blend well.
- Heat a ten inch skillet and add the oil to it. Put the chicken pieces in the flour mixture and then dredge them to coat well. Shake off the excess flour mixture from the chicken pieces and then reserve the remaining flour.
- After making sure that the oil in the skillet is hot (almost smoking), add the chicken pieces while making sure that the skin side is down. Allow the chicken pieces to cook for about 2 minutes on one side until they become golden brown and then turn them on the second side and allow them to cook for about 3 minutes or until they are nicely browned. It will be a good idea to do this in batches to avoid crowding the pan. After that, drain the chicken pieces thoroughly on paper towels.
- Pour off fat from the skillet and leave just one cup. Heat the oil over high heat till it becomes almost smoking and then add then seasoned flour that you reserved. Stir the mixture rapidly and constantly using a wire whisk. You should stir until the mixture is golden brown while making sure that is does not burn. What you have just made is a roux.
- Take the green pepper, chopped onion and celery add them to the roux and the stir to blend well. After that, remove the skillet from heat.
- Bring the chicken broth that is in a large saucepan to a boil and then add to it half a cup of the roux mixture while stirring rapidly with the whisk. Proceed with adding the roux mixture, 1/2 cup at a time, while stirring rapidly and constantly.
- Next, add the Andouille sausage, stir and then cook over high heat while stirring constantly for about 15 minutes from the bottom.
- After that, add the bay leaf, chicken pieces and finely minced fresh garlic and cook on medium low heat for about 40 minutes while stirring occasionally.
- Remove the chicken pieces and remove the meat from the bones. Discard the bones and then cut the chicken into cubes (or shred the chicken) and then put it back into the pot. Serve immediately with potato salad or white rice spooned into the gumbo.
Everyone in your family is going to love this spicy, tasty, comfort dish. Since it is so easy to make, I can guarantee you that you will be making it several times a week. It is a ubiquitous dish in most homes and restaurants across Louisiana. So instead of traveling all the way to this part of the world to have a taste of it, you will have the chance to prepare it from the comfort of your own kitchen.