Fall has officially arrived in Louisiana, which means it’s time for gumbo! If you aren’t from down here or never had gumbo before, you are seriously missing out. Each family has their own recipe, and each gumbo is unique. I tend to stick to a simple chicken and sausage gumbo (which is this recipe!!) or a seafood gumbo, but depending on where you get gumbo here in Louisiana, you’re in for a completely different experience. A creole gumbo is going to have a mixture of meat and seafood with tomato, or you can have a spicy filé (pron. fee-lay) gumbo.
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There’s no one way to do it. So I’m giving you my lazy cajun way – something anyone can do themselves at home, without fancy ingredients of cooking skills. And it tastes damn good if you ask me! So let’s get to it. Here’s everything you’ll need:
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup green onion
- 4 Tbs minced garlic
- 2 Tbs chopped parsley (again, I use fresh but dried is fine)
- 1 Bay leaf
- 1 Tbs gumbo filé (get it here!)
- 1/2 tsp cayenne pepper (if you like it spicy!!)
- 2 Quarts (8 cups) chicken stock
- 1 and 1/2 cups dark roux (pron. roo)
- Meat from 2 Rotisserie Chickens (or 1 really big one! – mine were pretty small)
- 3 links Andouille sausage, sliced
For The Roux
- 1 and 1/2 cups flour
- 1 and 1/2 cups vegetable oil
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Step 1: Chop Yo’ Veggies + Get Your Meat Ready!
If you haven’t realized by now, the “cajun trinity” of green bell pepper, onion and celery (with some green onion and parsley) is found in almost every single recipe I use! And while down here in Louisiana I can find pre-chopped quart containers of the mix EVERYWHERE, some of you Northerners aren’t as lucky. Because I find it everywhere even big box stores like Sam’s and Costco!), I generally buy in bulk and freeze so I always have some on hand. And I’m lazy, and hate chopping onions, and cook with this stuff a lot, so for me it makes sense.
** As a side note, for a quick onion chopping method, be sure to check out my Cooking Basics post. **
But for all of you that aren’t starting with glorious pre-chopped veggies, you’re first step is going to be chopping them! Try and keep all the onion and bell pepper pieces the same general size for even cooking. Also take the time to de-bone your chicken and slice your sausage!
Step 2: Start your roux
Pronounced roo! Anyway. In addition to finding those pre-chopped veggies, we can also easily find pre-made roux (which you can get here on Amazon if you’d prefer!). Which is fine if you need a ton of it (like a huuuuuuge batch), but I prefer to make my own. It is a form of pride for a southern woman to know how to make (and rock) a roux, which I can toot my own horn and say I definitely can. I haven’t burned one yet! But for all you newbies out there, while a light roux (like in my shrimp and corn soup recipe) is pretty hard to mess up, a dark roux is realllllly easy to mess up.
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So add your oil and flour into your pot and cook on medium-high heat. You need to constantly be stirring the mixture (slowly). If you don’t, your roux is very likely to burn, which is no bueno. Can’t have burnt-tasting stew! So be sure to constantly stir, and continue to cook until mixture is a milk chocolate color. It will start to smell like it’s almost burning towards the end, but don’t let that fool you!
Once your roux is a beautiful chocolate brown, add in your chopped veggies and stir/cook on medium heat until onions are translucent.
Step 3: Add your broth + meat
Once you can smell that delicious garlic, turn down the heat to low and slowly add in half of your chicken broth. I use a bouillon mix, so I just add in my water and the appropriate amount of bouillon and I’m good to go. Be sure to slowly add in your broth while you’re stirring your vegetable and roux mixture! This prevents chunks. If you do notice some chunks of roux, grab a big whisk and whisk it a bit to break them up.
Once your broth is added, add in your seasonings (except for the gumbo filé!) and bay leaf and give it a good stir. I prefer to add in any cayenne pepper until the end, so unless you know you can handle some spice, wait until the end as well! Once half of your broth is added, add in all of your meat, then the rest of your broth (to make sure it all fits!).
Step 4: Simmer, Stir, and Serve!
Once everything is added, simmer covered for 2 hours. Once your time is up, skim off any oil that’s collected on the top, then add in your gumbo filé and give it a taste. Add in any extra cayenne you want, then serve over rice!
And there you have it – quick and easy authentic Louisiana chicken and sausage gumbo. It freezes well, and is perfect for those cold nights coming – what’s not to love? I’m eating it as I type this now actually, so be sure to give it a try!
Have you had gumbo before? Ever attempted to make it yourself?
So what do you think? Does it sound and look delicious?
Comment below or email me at email@example.com!