Traditional New Orleans Chicken & Sausage Gumbo
Updated: Nov 3
One of the staples of NOLA cuisine. Gumbo is packed full of flavor and love. You can also make it with seafood or go all veggie. Any way you scoop it you are serving up a big bowl of love.
Like a trip to the French Quarter in a single bite. This might be a labor of love but it is worth it in the end. The bulk of your time will be on the foundation...the roux. Nail that and the rest basically cooks itself.
Chicken & Sausage Gumbo
This recipe serves 5-6 and takes 1 hour 30 minutes to complete:
1 cup all-purpose flour
⅔ cup oil (vegetable, grape, or canola)
5-6 stalks of celery (I like a lot adjust for your taste)
1 green bell pepper
1 onion (yellow, white, or sweet - I use yellow)
3-5 cloves of garlic
6-8 cups homemade broth (chicken or vegetable)
12 oz sausage (precooked andouille or kielbasa - I use the brand Pederson's which is found at Whole Foods)
Chicken (you can use pulled rotisserie chicken or cook breast/thighs in a pressure cooker and shred)
White rice (I make 1.5 cups uncooked which serves 5-6 nicely)
Cajun seasoning to taste ( I use Tony Chachere's Bold)
Salt & Pepper to Taste
Green onions or parsley to garnish
Roux before & after
Follow the steps below to be transported to Ol' New Orleans.
Start the roux. Combine the oil and flour in a large Dutch oven on medium-low heat. Use a whisk to ensure it is mixed well. Stir constantly until the roux has darkened to the color of melted chocolate. This takes 35-45 minutes minimum. If your roux isn't browning increase your heat slowly as to not burn your roux.
Chop onion, green bell pepper, and celery you want these to be finely chopped or bit-sized. Press garlic.
Brown sausage in a separate pan on medium-high heat. I like my sausage extra dark...but to each their own. Set aside browned sausage on a paper towel. Pour ½ cup of stock in to deglaze the sausage pan.
Slowly add 6-8 cups of stock plus the ½ cup of stock you deglazed the sausage pan with to the roux mixture. Add about ½ cup of stock at a time and whisk in slowly until all stock is incorporated.
Add chopped onions, celery, bell pepper, and pressed garlic cloves to the pot. Bring to a boil for 5-6 minutes or until the vegetables have softened. Season with 1-2 teaspoons of Tony Chachere's Bold or Cajun seasoning. Reduce to a simmer.
Add sausage and shredded chicken (I make my chicken in the instant pot. I just add the chicken, water, and salt and pepper - cook on poultry setting. When done remove chicken and shred. Reserve water to cook rice in for added flavor.)
Season to taste with Cajun seasoning & salt/pepper to taste (I make my own stock and season the stock heavily so adjust depending on your stock flavor. Store-bought stock will require more seasoning).
Simmer the gumbo for 30-45 minutes on low to let the flavors combine.
Serve it over cooked rice and top with green onion or parsley.
Enjoy a taste of New Orleans
Enjoy this trip down to the Big Easy. I recommend pairing with friends, family, and some Louis Armstrong on the radio.