Gumbo is a dish that originates from Louisiana, its consistency resembling that of a stew or a thick soup. Gumbo consists mainly of meat, seafood, vegetables and stock, and the whole thing is thickened with a roux made of flour and butter. Gumbo is most often served with rice, but you can also serve it with bread, potato salad or mashed potatoes.
Today’s recipe is for a chicken and sausage gumbo. A popular sausage that is often used in gumbo is the French Andouille smoked sausage. As for me, Polish sausage is equally tasty, which is why I made the gumbo from the recipe below with Silesian sausage. This gumbo works great as a dinner dish, but is just as good as a warm dish to be served at any celebration. So, if you haven’t tried gumbo yet, I recommend the below recipe for chicken sausage gumbo.
Ingredients for chicken and sausage gumbo.
- 550 g chicken breast
- 300 g sausage e.g. Polish sausage
- 150 g onion
- 120 g celery stick (2 pieces)
- 400 g pepper mix (2 big)
- 2 big cloves of garlic
- 2 springs of thyme
- 800 ml chicken broth
- 2 bay leaves
- 1 teaspoon of Cajun spice
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/2 teaspoon of sweet paprika powder
- 2 tablespoons of oil
- 3 tablespoons of butter
- 3 full tablespoons of flour
- 300 ml water
How to make chicken and sausage gumbo.
Put the sliced sausage into a large pot, then fry it over a medium heat for about 8 minutes, stirring occasionally. Next, add medium-sized chicken cubes and oil, and continue frying for 3-4 minutes. After that, add the diced onion, pepper cut into thick slices, finely sliced celery, thyme, bay leaf and mashed garlic. Fry it for 7-8 minutes, then add paprika, Cajun spice, chicken stock, salt and pepper. Bring it to a boil, and cook for 10 minutes.
Put the butter and flour into a small pot. While stirring constantly, melt the butter and, from the moment it starts to merge with the flour, cook over a low heat for about two minutes. Subsequently, gradually pour in the water, increase the heat to high and, stirring constantly, cook for 4 minutes. Pour the roux into the gumbo and cook it together for 5 minutes. Serve the ready-made gumbo with the boiled rice.
Good to know when making chicken and sausage gumbo.
You can replace the Silesian sausage with any smoked sausage.
If you want to keep it for later, it is possible to freeze the gumbo after cooking and cooling and store it in the freezer for up to several months.
Once fried, the roux should have nice, dark golden colour. I know that in many recipes the roux is cooked for a long time, but I personally do not do that.
Do you like dishes with chicken? If so, try our recipe for Chicken tortilla.