Chicken and sausage gumbo is a rich and hearty stew that embodies the spirit of Louisiana cooking. With tender chicken, smoky sausage, and a medley of vegetables, this dish is both comforting and satisfying. Whether served over rice or with crusty bread, it’s a warm hug in a bowl that brings friends and family together. Let’s dive into this delightful recipe that’s perfect for any occasion.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1/2 lb smoked sausage, sliced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2-3 tablespoons Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is about 1 hour.
Nutritional Value
Based on one serving (approximately 1 cup), this gumbo contains about 350 calories, 20g protein, 25g carbohydrates, 20g fat, and 5g fiber. This provides a hearty meal option that is both filling and nutritious.
Step-by-Step Cooking Process
1. In a large pot, heat vegetable oil over medium heat. 2. Add flour and stir to create a roux, cooking until golden brown. 3. Stir in onions, bell pepper, and celery; sauté until softened. 4. Add garlic and cook for an additional minute. 5. Incorporate the sliced sausage and cook until browned. 6. Add the chicken thighs, cooking until browned on all sides. 7. Pour in diced tomatoes and chicken broth, stirring well. 8. Season with Cajun seasoning, salt, and pepper. 9. Bring to a boil, then reduce heat and simmer for 30 minutes. 10. Serve over cooked rice and enjoy! 
Alternative Ingredients
If you prefer a lighter version, you can substitute turkey sausage for the smoked sausage. Additionally, shrimp can be added for a seafood twist, and you can use vegetable broth to make it vegetarian.
Serving and Pairings
Chicken and sausage gumbo pairs wonderfully with crusty French bread or cornbread. A side salad with a tangy vinaigrette complements the richness of the gumbo, making for a well-rounded meal.
Storage and Reheating
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove until heated through.
Cooking Mistakes
- Not allowing the roux to cook long enough, resulting in a raw flour taste.
- Overcooking the chicken, making it dry and tough.
- Using too much salt; taste as you go.
- Not letting the gumbo simmer long enough for flavors to develop.
- Skipping the seasoning; it’s key for authentic flavor.
Helpful Tips
- Make your roux slowly to achieve the perfect color.
- Let the gumbo sit for a few hours or overnight for better flavor.
- Experiment with different meats or seafood for variety.
- Add okra for added texture and flavor.
FAQs
What is the origin of gumbo?
Gumbo is a classic dish from Louisiana, influenced by African, French, Spanish, and Native American cuisines. It reflects the cultural diversity of the region.
Can I make gumbo ahead of time?
Absolutely! Gumbo often tastes better the next day as the flavors meld together. Just store in the fridge and reheat before serving.
What can I serve with gumbo?
Gumbo is traditionally served with rice, but you can also pair it with crusty bread or cornbread for a hearty meal.
Is gumbo spicy?
The spice level can vary based on the Cajun seasoning used. You can adjust the heat by adding less seasoning or including milder ingredients.
Can I freeze gumbo?
Yes, gumbo freezes well. Just ensure it’s cooled completely before transferring to an airtight container for freezing.
Conclusion
Chicken and sausage gumbo is more than just a meal; it’s a celebration of flavors and culture. This comforting dish brings warmth and joy to the table, making it perfect for gatherings or cozy nights in. With its rich history and delicious taste, it’s sure to become a family favorite.
Chicken And Sausage Gumbo
Ingredients
- 1 lb chicken thighs boneless and skinless
- 1/2 lb smoked sausage sliced
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 4 cups chicken broth
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2-3 tablespoons Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a large pot, heat vegetable oil over medium heat.
- Add flour and stir to create a roux, cooking until golden brown.
- Stir in onions, bell pepper, and celery; sauté until softened.
- Add garlic and cook for an additional minute.
- Incorporate the sliced sausage and cook until browned.
- Add the chicken thighs, cooking until browned on all sides.
- Pour in diced tomatoes and chicken broth, stirring well.
- Season with Cajun seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve over cooked rice and enjoy!
Nutrition
