chicken and sausage gumbo
One of my first attempts at making gumbo was in college. I was clueless. I had eaten it all growing up, but attempting to make it on my own? Definitely had not happened. I did not succeed in the roux. I did not succeed in the gumbo. While this could have been the end of my culinary exploration, it only drove me to further enhance my skills.
When the temps (slightly) cooled off and I began to think about making one of my most favorite comforting dishes. I'm not going to lie, a little PTSD from my college gumbo mishap came on. When researching gumbo, the list of ingredients can be dauntingly long. They ask for things like gumbo file, etc. etc. I did look for gumbo file, none to be found in three stores near me. I am sure many of the oh-so-authentic cajun Grandmas would turn over in their kitchens, or graves...but here I am attempting once again to make everyone feel welcomed, and not intimidated in the kitchen.
I could be wrong, or misleading, but I truly feel like this is one of the most approachable recipes for gumbo I could come up with. I hope it warms your hearts and bellies in this horribly hot excuse of fall!
Chicken and Sausage Gumbo
- 1 lb andouille sausage, sliced in 1/2 inch rounds
- 1 lb chicken legs
- 1/2 cup canola oil + 2 tablespoons
- 1 cup flour
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup celery, diced
- 2 medium onions, diced
- 1 cup frozen okra, sliced
- 5-6 cups chicken broth
- 1 teaspoon cajun seasoning
- 2 bay leaves
- 5 dashes worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- hot sauce, to taste...I like mine spicy!
- white rice, cooked for serving
- green onions, for serving
1. In a large dutch oven or heavy bottom pot, heat the 2 tablespoons of oil. Add the sliced sausage and brown, about 3-4 minutes. Remove sausage from pot, leaving the pan drippings. Add the chicken legs and brown on each side. Remove from pot. Add the remaining 1/2 cup of oil. Slowly mix in the 1 cup of flour. THIS IS THE MOST IMPORTANT STEP. You MUST stir the flour and oil for at least 30 minutes, creating your dark brown roux. The roux is the entire base of a good gumbo and it all goes downhill from here! Be patient. Often it takes longer than 30 minutes.
2. When your roux is at your desired color, add in the onions, celery and bell peppers. Cook until tender, about 4-5 minutes. Add in the sausage, chicken broth, cajun seasoning, salt, pepper, worcestershire sauce, hot sauce and bay leaves. Bring to a boil. Reduce to simmer. Cook for an hour, uncovered, stirring occasionally.
3. Add the chicken legs. Cook for an additional 1-1.5 hours on simmer, stirring occasionally.
4. Add the okra. Cook for another 30 minutes. At this point the chicken should be falling off the bones. Remove the chicken from the bones and discard them. Stir in the pulled chicken. Serve over rice with chopped green onions.
Until next time, GEAUX GET YUR GUMBO ON,