This yummy chicken and sausage gumbo recipe has a taste of New Orleans in every bite. It’s loaded with chicken, smoked sausage, vegetables and spices.
Oak Alley Plantation is a gorgeous antebellum home located on the banks of the Mississippi River in Vacherie, Louisiana, about 50 miles west of New Orleans. My last Thanksgiving as a single girl, I visited the plantation with my mom and dad. The next year I would be a bride and sharing holidays with my husband’s family.
My first night at the plantation, I discovered a cookbook the plantation restaurant put out of Cajun and Creole recipes. I spent most of the night poring over the recipes. A short time later, I made my first pot of chicken and sausage gumbo using a recipe I found within the book.
Gumbo is much like a stew. It is probably the most popular and well-know dish when it comes to Louisiana cuisine. Every basic gumbo recipe starts with a roux and includes something called the trinity – green bell peppers, chopped onions and celery. From there you will find a million and one different variations, but it is always served with rice.
Please note: The meat does not need to be cooked through. It will cook as the gumbo cooks. Also, the chicken does not need to be chopped.
How to Store Gumbo
Leftover gumbo should be stored in an airtight container in the refrigerator. I recommend keeping the gumbo and rice separate, as the rice will absorb much of the liquid in the gumbo. Chicken and sausage gumbo should be eaten within four days.
Likewise, chicken and sausage gumbo can be frozen for up to six months. You can store it in a freezer-safe airtight container. Just be sure to leave some room at the top for expansion. I prefer to spoon servings into a freezer bag. Again, leave some room for expansion, fold the bag over the contents to remove any air, seal, then lay flat in the freezer. Once it’s frozen solid, it doesn’t take up as much room. Thaw in the refrigerator overnight before serving.
It Starts with a Roux
A roux is nothing more than equal parts fat and flour. It’s used not only to thicken gumbo, but can also thicken gravy and sauces. Check out my post on how to make a roux where I go into a lot more detail on making the perfect roux.
Over the years, I’ve discovered I prefer a roux made with a combination of butter and oil. The butter gives the roux a velvety texture, but the fat content can cause the flour to clump up later. A little bit of oil keeps everything smooth.
Start by heating one stick of unsalted butter and a ¼ cup of vegetable or canola oil in a large pot over medium heat. Once the butter and oil are hot, gradually add ½ cup of all-purpose flour, a little at a time, and whisk in between each addition. Don’t add the flour all at once or it could clump up.
Here is the most important part of the entire process — mind your roux! Don’t walk off and come back a few minutes later or you could discover that your roux is burned. Burned roux is bitter. If you burn it, there is no coming back. You have to throw everything away and start over.
Don’t let that intimidate you. Making a roux is very easy, it just takes some care. Once you add the flour, keep the roux moving in the pan by stirring constantly. A roux comes in four different colors – white, blonde, brown and dark brown. The longer you cook it, the darker the color becomes and the more intense the flavor. We are going to cook this roux for eight minutes until it is a dark brown color, similar to the color of peanut butter.
Chicken and Sausage Gumbo
FAQ
Do you cook meat before putting in gumbo?
Is it OK to cook raw chicken in sauce?
Can you put frozen chicken in gumbo?
Can Chicken Gumbo be reheated?
Chicken gumbo will keep in the refrigerator for up to 5 days. That makes it a great make-ahead dish for a week of quick dinners or easy lunches. Be sure to store in an airtight container. And reheat in the microwave or on the stove, adding stock if needed to thin the gumbo to the right consistency. Can You Freeze Gumbo?
Is it safe to eat raw bamboo shoots?
It is generally safe to eat a small amount of raw bamboo shoots, however, they contain cyanogenic glycosides which can be poisonous in high quantities. Because of this I would highly recommend only consuming cooked bamboo shoots. This can be done by cooking them in boiling water for about 20 minutes, or you can buy precooked bamboo shoots. It is definitely better to be safe than sorry!
How do you cook gumbo with chicken stock?
Use a wooden spoon to scrape the browned bits from the bottom of the pan before adding these to the gumbo. Those browned bits are flavor. Add the rest of the chicken stock to the gumbo, raise the heat to medium, and bring to a bubble. We don’t want it to be a rolling boil, but we want it to have movement to cook the meats.
How do you eat gumbo with rotisserie chicken?
Use a rotisserie chicken. Remove the meat from the bones and chop into bite sized pieces. Simmer the carcass in the gumbo for extra flavor, then add in the chopped chicken towards the end of cooking. My two essentials for serving with gumbo are perfectly cooked white rice and potato salad.