Photo: Chicken and Sausage Gumbo Recipe
Ingredients
- 2/3 cup canola oil
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 cup finely chopped onion, plus 2 cups roughly chopped
- 1 cup low-sodium chicken broth
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 pound smoked sausage, sliced
- 8 ounces tasso ham or andouille sausage, diced
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 3 to 4 scallions, chopped
- Cooked white rice, for serving (optional)
Directions
Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions. Serve over rice.
Photograph by Yunhee Kim
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By MissBibbian
on February 04, 2013
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I have found the best way to make this is to brown your meat first. Make the roux using the fat from the meat as well as the oil and flour that the recipe calls for. Add your onions and celery to the roux as it browns. Add 64 oz chicken broth to the roux. Add all your meat back to the soup. Add 1 cup long grain rice to the soup. It will thicken as it cooks. Once the rice is done add enough water to loosen it up a bit. The flavors are much richer this way and the 20 cups of wather is totally unnecessary!!!
By liz_9218
Houston, Tx
on February 02, 2013
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What a waste of time. I have a wonderful gumbo recipe, but thought that since this had won in Louisiana I would give it a try. I followed my instincts and only added half the salt, so that wasn't an issue. It had no flavor (other than heat from the sausage and cayenne and was watery. If I try it again I will replace some of the water with chicken broth, use real garlic rather than powder (and more of it, use more onion, bell pepper and celery, use Cajun seasoning rather than cayenne, add some Louisiana hot sauce, use a few bay leaves and maybe some tomatoes and okra. Or I will just use a recipe that has all of that.
By fapsey
on December 29, 2012
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The reviewers who said this recipe was salty and/or watery obviously didn't follow the recipe correctly. The key to a great gumbo is the roux. if you don't do that correctly than you won't get a good end result. I've made this recipe many times and I have gotten nothing but positive feedback every time.
Read all 16 reviews