Chicken and Sausage Gumbo is a must for winter and spring cooking and a fantastic 1 pot meal (1 pot + however you cook your rice). Very traditional around Mardis Gras and Carnival time it is a great way to fatten up prior to Lent.
This recipe is the one I follow when having to cook in borrowed kitchens or rental apartments and has been made as simple a straightforward as possible.
- 1-2 lbs Chicken (boneless skinless breast or thighs) cubed
- 1 cup flour
- 1-2 tsp Cayenne depending on the heat desired and freshness of your ground chili
- 1 tsp cumin
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp ground white pepper
- 1 cup oil (high temp oil like peanut or canola)
- 1 large sweet onion
- 1 large green bell pepper
- 1 jalapeno or serrano chili
- 3 stalks Celery (my wife hates celery so we break up the Trinity. I know; sacrilege. But I find it adds nothing)
- 4-6 cups chicken stock ( when being economical in Switzerland I bought a whole chicken, deboned the breasts, and thighs, added the wings and drums to the boneless meat and used the carcass to make fresh stock)
- 1.5 pound Andouille (or smoked keilbasa. In Germany and Switzerland I had to ask metzger for Scharf Rauchwurst )
- 1 pound Okra
Step 1: Browning the Meat and Making the ROUX
The key to a great gumbo is the Roux. I like my Roux to a dark chocolate to coffee color, which can make the kitchen smoky and requires a lot of attention while cooking.
- Combine the spices and flour and generously dredge the chicken in the flour/spice mixture
- Heat oil in heavy chefs pan or a LODGE enamled cast iron dutch oven over medium high heat (shamelessly shilling for a prize)
- When oil is hot add floured chicken to oil and cook in batches, if excess flour collects in oil it is okay. add more oil as needed
- Cook chicken in batches, removing the well browned chicken in batches and setting aside to drain
- After all chicken is browned, add flour to the oil. It should make a runny paste like consistency as shown in picture
- Keep the roux moving, it will smoke lightly. As roux turns to darker and darker shades the smoke will pick up a bit.
- Add onions, peppers, and celery to the roux and cook until well softened (it happens pretty quick)
- Add reserved chicken, sausage, and okra
- Add chicken stock
- Simmer 10-15 minutes
Serve over rice