@saltdog
Chicken And Sausage Gumbo Recipe
Prep
42m
·
Cook
1h 37m
·
Total
2h 19m
About This Recipe
This hearty chicken and sausage gumbo is a soul-warming taste of Louisiana, crafted with a rich, dark chocolate-hued roux that delivers deep, nutty flavor. The Cajun holy trinity of onion, bell pepper, and celery forms an aromatic backbone, mingling with smoky Aidells andouille sausage and tender shredded rotisserie chicken. Spicy Cajun two Step Fire seasoning and a kick of Louisiana hot sauce bring bold heat, balanced by the subtle earthiness of gumbo filé and the bright acidity of white wine. Thawed okra, lightly sautéed in salted butter, adds a classic Southern touch with a velvety texture. Simmered in robust beef broth, this gumbo is savory and satisfying, served over fragrant jasmine rice and finished with a vibrant garnish of fresh parsley and green onion. Perfect for a cozy gathering, this dish is a fiery, flavorful nod to Creole tradition with a modern twist.
Ingredients
(Servings:
7-8)
Scale
Convert
• Roux
• Holy Trinity
• Protein
• Seasonings And Aromatics
• Liquids
• Vegetables
• Garnish
• Side
• Fat
Steps
1
1. Prepare Ingredients:
• Debone and shred the rotisserie chicken, discarding skin and bones. Slice the andouille sausage. Thaw the okra and pat dry with paper towels to reduce sliminess. Dice the holy trinity vegetables if not pre-diced. Cook jasmine rice separately per package instructions (typically 2 cups rice with 3 cups water, simmered 15 minutes).
• Debone and shred the rotisserie chicken, discarding skin and bones. Slice the andouille sausage. Thaw the okra and pat dry with paper towels to reduce sliminess. Dice the holy trinity vegetables if not pre-diced. Cook jasmine rice separately per package instructions (typically 2 cups rice with 3 cups water, simmered 15 minutes).
2
2. Make the Roux:
• In a large, heavy-bottomed pot or Dutch oven, heat ½ cup vegetable oil over medium heat. Gradually whisk in ½ cup flour to form a smooth paste. Cook, stirring constantly with a wooden spoon, for 20-30 minutes until the roux reaches a dark chocolate brown color (like melted milk chocolate). Watch carefully to avoid burning; lower heat if it darkens too quickly. A dark roux is key for authentic gumbo flavor.
• In a large, heavy-bottomed pot or Dutch oven, heat ½ cup vegetable oil over medium heat. Gradually whisk in ½ cup flour to form a smooth paste. Cook, stirring constantly with a wooden spoon, for 20-30 minutes until the roux reaches a dark chocolate brown color (like melted milk chocolate). Watch carefully to avoid burning; lower heat if it darkens too quickly. A dark roux is key for authentic gumbo flavor.
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3. Cook the Holy Trinity:
• Add the diced onion, bell pepper, and celery to the roux. Stir for 5-7 minutes until softened. Add 2 tbsp minced garlic and cook for 1 minute until fragrant.
• Add the diced onion, bell pepper, and celery to the roux. Stir for 5-7 minutes until softened. Add 2 tbsp minced garlic and cook for 1 minute until fragrant.
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4. Add Sausage and Seasonings:
• Stir in the sliced andouille sausage and cook for 3-4 minutes to release its flavors. Add 1 tbsp Cajun two Step Fire seasoning, 1 tsp black pepper, and 1 tsp MSG. Stir to coat the vegetables and sausage.
• Stir in the sliced andouille sausage and cook for 3-4 minutes to release its flavors. Add 1 tbsp Cajun two Step Fire seasoning, 1 tsp black pepper, and 1 tsp MSG. Stir to coat the vegetables and sausage.
5
5. Incorporate Liquids:
• Slowly pour in ½ cup white wine, stirring to deglaze the pot. Cook for 2 minutes to reduce slightly. Gradually add 6 cups beef broth, stirring to combine. Add 1 tbsp Worcestershire sauce and 1-2 tsp Louisiana hot sauce. Bring to a simmer.
• Slowly pour in ½ cup white wine, stirring to deglaze the pot. Cook for 2 minutes to reduce slightly. Gradually add 6 cups beef broth, stirring to combine. Add 1 tbsp Worcestershire sauce and 1-2 tsp Louisiana hot sauce. Bring to a simmer.
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6. Cook the Okra:
• In a separate skillet, melt 2 tbsp salted butter over medium heat. Add the thawed okra and cook for 8-10 minutes, stirring occasionally, until the sliminess reduces. Add the cooked okra to the gumbo pot. (This step helps control okra’s texture.)
• In a separate skillet, melt 2 tbsp salted butter over medium heat. Add the thawed okra and cook for 8-10 minutes, stirring occasionally, until the sliminess reduces. Add the cooked okra to the gumbo pot. (This step helps control okra’s texture.)
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7. Add Chicken and Simmer:
• Stir in the shredded rotisserie chicken. Reduce heat to low and simmer the gumbo for 30-45 minutes, stirring occasionally, to let flavors meld. Taste and adjust seasoning with more Cajun seasoning or hot sauce if desired.
• Stir in the shredded rotisserie chicken. Reduce heat to low and simmer the gumbo for 30-45 minutes, stirring occasionally, to let flavors meld. Taste and adjust seasoning with more Cajun seasoning or hot sauce if desired.
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8. Finish with Filé:
• Remove the pot from heat. Stir in 1 tsp gumbo filé to thicken and add a subtle earthy flavor. Avoid boiling after adding filé, as it can become stringy.
• Remove the pot from heat. Stir in 1 tsp gumbo filé to thicken and add a subtle earthy flavor. Avoid boiling after adding filé, as it can become stringy.
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9. Serve:
• Ladle the gumbo over a scoop of cooked jasmine rice in bowls. Garnish with chopped parsley and green onion. Serve with extra Louisiana hot sauce on the side for those who want more heat.
• Ladle the gumbo over a scoop of cooked jasmine rice in bowls. Garnish with chopped parsley and green onion. Serve with extra Louisiana hot sauce on the side for those who want more heat.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
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Calories350kcal17%
-
Fat16g24%
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Saturated Fat6g30%
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Carbohydrates38g12%
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Fiber2g8%
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Sugar1g2%
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Protein20g40%
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Cholesterol85mg28%
-
Sodium750mg31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
• Roux Tip: The roux is the backbone of gumbo. Take your time to get it dark for a rich, nutty flavor, but don’t rush or it may burn. If it smells acrid, start over.
• Okra: Cooking okra separately reduces its sliminess. If you prefer a thicker gumbo, you can add more okra or simmer longer.
• Beef Broth: Beef broth adds a robust flavor, but if it’s too strong, you can dilute with water (e.g., 4 cups broth + 2 cups water).
• Spice Level: Cajun two Step Fire is spicy, so adjust based on your heat tolerance. The hot sauce adds tang and heat, so start with 1 tsp and taste.
• Storage: Gumbo stores well in the fridge for 3-4 days or freezes for up to 3 months. Reheat gently to avoid overcooking the okra.
• Okra: Cooking okra separately reduces its sliminess. If you prefer a thicker gumbo, you can add more okra or simmer longer.
• Beef Broth: Beef broth adds a robust flavor, but if it’s too strong, you can dilute with water (e.g., 4 cups broth + 2 cups water).
• Spice Level: Cajun two Step Fire is spicy, so adjust based on your heat tolerance. The hot sauce adds tang and heat, so start with 1 tsp and taste.
• Storage: Gumbo stores well in the fridge for 3-4 days or freezes for up to 3 months. Reheat gently to avoid overcooking the okra.
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