Chicken and sausage gumbo

Deep in the heart of Louisiana, few dishes capture the essence of Cajun cooking quite like a rich, dark gumbo. This chicken and sausage gumbo recipe brings together generations of tradition with simple techniques you can master at home. From making the perfect roux to choosing the right andouille sausage, we'll guide you through creating this beloved one-pot meal that's perfect for feeding a crowd or storing away for cozy winter nights.

Essential Ingredients for Authentic Gumbo

I'll cover what's needed to make this bold, flavorful, great tasting, easy gumbo.

• Seasonings - For this recipe we're going to use: salt, pepper, tabasco sauce, cajun seasoning, thyme, bay leafs, and filé
• Andouille sausage - This is a spicy sausage that goes well with the gumbo, if you don't like it spicy you can skip this and get a more mild sausage.
• Chicken Thighs - I like using chicken thighs over chicken breast because it has more flavor, but if you only have chicken breast on hand that'll do. Just make sure not to over cook them or go ahead and cook my air fryer chicken breast

Add Ons -

• Shrimp - If you like seafood add some shrimp for some added flavor and protein. Or you can try my crispy air fryer tacos
• Okra - Looking to make your gumbo even more authentic? add some okra for extra crisp
• Celery - Celery adds a fresh, slightly earthy, and aromatic flavor to gumbo. Feel free to add this if you have it on hand.

Preparing Your Proteins and Vegetables

Uniformity is key—cut your vegetables and sausage into 1/2-inch pieces for even cooking and consistent texture.

• Chicken Thighs - Season with salt, pepper, Italian seasoning, paprika, and garlic powder. Sear on both sides until golden for maximum flavor.

• Guidelines for cooking chicken and sausage - If you're using pre-cooked smoked sausage, all you need to do is sear it until nicely charred on both sides. For raw sausage, check the label for cooking instructions and ensure it reaches the recommended internal temperature.
  As for the chicken thighs, cook them until they reach an internal temperature of at least 150°F. Since we'll be simmering the chicken with the vegetables later, this step ensures the chicken is mostly cooked while also allowing you to sear it for added flavor.
• Proper cutting techniques for vegetables - Wash and  Cut into 1/2 inch cubes so everything is proportionate.
• Time-saving prep tips - Use a rotisserie chicken instead of chicken thighs if you are on a time crunch. Cut all the veggies and brown the meat the night before will save you around 30 minutes.

Mastering the Dark Roux: The Foundation of Great Gumbo

A good gumbo begins with a perfect dark roux. While making a roux may seem intimidating, practice makes it easier. Here’s how:

1. Gather your ingredients: Oil (1/2 cup), flour (2/3 cup), and a whisk or wooden spoon.
2. Heat oil: Warm the oil in a pan over medium heat.
3. Add flour: Gradually whisk in the flour until it’s fully incorporated.
4. Stir constantly: Keep stirring to prevent burning. The roux will deepen in color, transitioning from light brown to a rich, dark brown over 15–30 minutes. Be patient—the darker the roux, the richer the flavor.

Step-by-Step Gumbo Assembly

1. Prep and cut all your veggies and sausage
2. Sear sausage, and chicken
3. Make the roux
4. Add sausage, veggies (onion, green onion, bell peppers, parsley) to the roux and sauté on medium low heat for 10 minutes, constantly stirring to prevent from burning.
5. 
6. Add 10 cups of water to roux and bay leafs, 2 cups at a time while stirring. Add salt and cajun seasoning and taste to ensure everything is seasoned well.
7. Bring to a boil and simmer for 30-45 minutes.
8. Make 3 cups of rice according to the package directions. I prefer using long grain or basmati.
9. Taste and adjust seasoning accordingly. (If using shrimp, add and simmer for 10 minutes)

10. Plate and season with Filé. Enjoy.

Tips for proper seasoning

Periodically taste the gumbo during the cooking process to adjust for salt and spice level. Good places to check would be after adding the 10 cups of water just before you bring to a boil. After the 45 minutes of cooking. And right before serving.

Serving and Storing Your Gumbo

Rice pairing suggestions - I use long grain rice, however you can use whichever rice you prefer.

Garnish options -

• Chopped Green Onions: Adds a fresh, mild onion flavor and a pop of color
• Fresh Parsley: A sprinkle of finely chopped parsley brightens the dish.
• Filé Powder: Traditional in Cajun cooking, it adds a slight thickness and an earthy flavor.
• Tabasco or Hot Sauce: For those who like extra heat, serve with a dash on top.

Storage and reheating instructions

• Storage - Store in an air tight container in the refrigerator for up to 5 days.
• Reheating - Place in microwave safe bowl for 90-120 seconds.
• Freeze - Place in an airtight container in the freezer for up 3 months. Thaw in the refrigerator the day before wanting to consume.

H2: Common Gumbo Mistakes and How to Avoid Them

• Troubleshooting Tips: Patience is essential when making the roux. Resist the urge to turn up the heat to save time, as this greatly increases the risk of burning it. A deep, rich brown roux adds far more flavor than a pale, sandy-colored one, so take your time.
 
• Texture and Consistency Guidance: Once your roux is ready and you’re cooking the vegetables, avoid overcooking them. Ten minutes is typically enough to soften the vegetables without making them mushy, preserving their texture in the gumbo.
 
• Seasoning Balance Advice: Remember, you can always add more seasoning but can’t take it out. Start with less spice, taste as you go, and adjust gradually to achieve the perfect balance.

Frequently asked questions

Do you cook the chicken before putting it in the gumbo?

Searing the chicken before adding it to the gumbo will add more flavor, but no you don't need to cook the chicken beforehand, just remember it needs to reach an internal temperature of 165F.

What is the secret to good gumbo?

 

A good roux is the secret to gumbo. You'll want to have a nice dark brown colored roux, usually stirring the roux for 30 minutes or longer will have your gumbo tasting bold.

Should gumbo be thick or soupy?

Gumbo should be thicker than a soup but not as thick as a stew. The roux, which serves as the foundation of gumbo, naturally thickens the dish while adding a rich, bold flavor. Other ingredients like okra or filé powder can also contribute to its texture, creating a balance between hearty and slightly soupy. The consistency ultimately depends on personal preference, but traditional gumbo is known for its slightly thick, satisfying texture.

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Creating the perfect chicken and sausage gumbo is a labor of love that rewards patience and attention to detail. With this recipe in your repertoire, you'll be able to bring the warm, welcoming flavors of Louisiana to your kitchen any time you wish. Remember, like any great Cajun dish, gumbo tastes even better the next day as the flavors continue to develop.

 
   
Chicken and Sausage Gumbo
   
Deep in the heart of Louisiana, few dishes capture the essence of Cajun cooking quite like a rich, dark gumbo. This chicken and sausage gumbo recipe brings together generations of tradition with simple techniques you can master at home.
   
Step-by-Step Cooking Instructions
   
     
1. Prep and cut all your veggies and sausage into 1/2-inch pieces.
     
2. Sear sausage and chicken thighs (seasoned with salt, pepper, Italian seasoning, paprika, and garlic powder).
     
3. Make the roux by heating oil in a pan, gradually whisking in flour, and stirring constantly for 15-30 minutes until dark brown.
     
4. Add sausage, onion, green onion, bell peppers, and parsley to the roux. Sauté on medium-low heat for 10 minutes, stirring constantly.
     
5. Gradually add 10 cups of water to roux and bay leaves, 2 cups at a time while stirring. Season with salt and cajun seasoning.
     
6. Bring to a boil and simmer for 30-45 minutes.
     
7. Meanwhile, make 3 cups of rice according to package directions.
     
8. Taste and adjust seasoning. If using shrimp, add now and simmer for 10 minutes.
     
9. Plate over rice and season with Filé powder. Garnish with chopped green onions and parsley if desired.
   
   
Create this classic Cajun comfort food at home and enjoy the rich, bold flavors of Louisiana!
 

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