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Chicken Sausage Gumbo

Chicken Sausage Gumbo
Posted in : Cookbook, Late Night, Lunch, Soups and Stews on
by : ChefLars
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A Little Personal History:

I first got turned onto Gumbo while living and working in New Orleans. It’s a great dish, easy to make, especially when you’ve got left-over meats and/or seafood.

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Gumbo is a stew popular in the U.S. state of Louisiana, and that state's official state cuisine. It may have originated in southern Louisiana during the 18th century, possibly as a stew of the Choctaws served over corn grits. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, the okra, the filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either a word from a Bantu language for okra (ki ngombo) or the Choctaw word for filé (kombo). https://en.wikipedia.org/wiki/Gumbo
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Course Lunch, Main Dish
Cuisine American
Equipment Butcher's Cleaver, Cutting Board, Ladle, Large Cooking Pot, Large Mixing Bowl, Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Small Mixing Bowl, Wooden Spoon
Cost Cheap
Skill Level Easy
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
  • 1 cup brown roux
  • 2 tablespoon butter
  • 1 cup onions chopped
  • ½ cup green bell pepper chopped
  • ½ cup celery chopped
  • 1 tablespoon garlic chopped
  • 2 cups andouille sausage sliced into ½ pieces, or other spicy sausage
  • 2 quarts chicken stock
  • 2 bay leaves
  • 1 sprig thyme fresh
  • 1 tablespoon brown sugar
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon Cajun Blast Seasoning
  • ½ teaspoon Scorching Hot Sauce more or less to taste
  • 2 cups chicken meat cooked & cubed or shredded
  • 6 cups Yellow Rice for serving
  • 1 scallion Chopped for garnish
Course Lunch, Main Dish
Cuisine American
Equipment Butcher's Cleaver, Cutting Board, Ladle, Large Cooking Pot, Large Mixing Bowl, Measuring Cups, Measuring Spoons, Medium Mixing Bowl, Small Mixing Bowl, Wooden Spoon
Cost Cheap
Skill Level Easy
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
  • 1 cup brown roux
  • 2 tablespoon butter
  • 1 cup onions chopped
  • ½ cup green bell pepper chopped
  • ½ cup celery chopped
  • 1 tablespoon garlic chopped
  • 2 cups andouille sausage sliced into ½ pieces, or other spicy sausage
  • 2 quarts chicken stock
  • 2 bay leaves
  • 1 sprig thyme fresh
  • 1 tablespoon brown sugar
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon Cajun Blast Seasoning
  • ½ teaspoon Scorching Hot Sauce more or less to taste
  • 2 cups chicken meat cooked & cubed or shredded
  • 6 cups Yellow Rice for serving
  • 1 scallion Chopped for garnish
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Instructions
  1. Prepare roux per instructions. Set aside.
  2. Measure butter, set aside in small bowl.
  3. On cutting board, chop onion, pepper, celery, and garlic. Set aside in medium bowl.
  4. Slice sausage and set aside in medium bowl.
  5. Measure out stock and set aside in large bowl.
  6. Measure thyme, sugar, Worcestershire sauce, Cajun seasoning, hot sauce and set aside in small bowl.
  7. Cube or shred cooked chicken meat and set aside in medium bowl.
  8. Chop scallions and set aside in small bowl.
  9. In large cooking pot, over medium heat, melt butter. Add chopped onion/vegetable mixture and saute constantly with wooden spoon till vegetables are golden brown.
  10. Add sliced sausage and cook 5 minutes or until some fat releases from sausage.
  11. Add ¼ cup stock and then roux, a Tbs. at a time. Blend together until well mixed with sausage and vegetables.
  12. Add remaining chicken stock, bay leaf, thyme, Worcestershire sauce, Cajun seasoning and hot sauce.
  13. Over medium-high heat, bring to a boil, reduce to medium-low and simmer for 1 hour.
  14. Add shredded chicken and simmer for another 30 minutes.
  15. Prepare rice per instructions.
  16. Taste, adjust seasonings as needed and ladle over rice. Garnish with green onions.
Recipe Notes

Advanced Preparation:

  • Steps 1 – 8 can be done on the day of the event, covered and refrigerated till ready to cook.
  • Roux (Step 1) can be done days in advance and stored till ready to use.
  • If you don’t have chicken and stock prepared, follow directions for Chicken Stock and shred the boiled chicken.
  • You can also use left-over rice, reheat just before ready to serve.

Tips, Notes, and Variations:

  • This gumbo is a great dish for leftover Thanksgiving Turkey. Just substitute turkey stock and shredded turkey for chicken stock and chicken meat.
  • Gumbo is basically a thick soup that can be served over rice on a plate (as in this dish) or in a bowl. When serving in a bowl, I like to first add the gumbo and then place a large spoonful or two right in the center. You can also adjust the thickness by the amount of brown roux added. Experiment and have fun.
  • Any leftovers can be refrigerated or frozen for re-heat later.
  • The meats in gumbo are as varied as your imagination. This recipe assumes meats are pre-cooked.
    • Leftover steak, ham or pork, cut into bite-sized cubes – add when chicken is added.
    • Seafood (shrimp, crab meat, scallops, lobster, etc) – add during the last 10-15 minutes of cooking.