Chicken and Sausage Gumbo
Updated: Jan 4
Last night, I made this dish for my wife. The weather is starting to turn cool. She always likes soups for meals in the colder months.
Chicken and sausage gumbo has been around for a long time.
When Mr. B’s restaurant, located in the French Quarter, opened, they
called their gumbo Gumbo Ya Ya. This gumbo tends to be thinner
than a seafood gumbo. But it taste just as good. This gumbo is great
when fresh seafood is not available.
5 pounds Chicken meat medium dice
2 tablespoons Creole Seasoning Blend
2½ cups Flour
1 cup Vegetable Oil
2 cups Onions chopped
1½ cups Celery chopped
2 cups Green Bell Pepper
6 cups Chicken Stock or Broth
1½ tablespoons Garlic minced
1½ pounds Andouille Sausage cut into small discs
4 cups Rice cooked and hot
Season chicken with Creole seasoning blend and let stand at room
temperature for 20 minutes. Measure flour into a large paper bag.
Add chicken and shake until well coated. Remove chicken and set
remaining flour aside. In a large skillet, brown chicken in very hot oil.
When browned, remove chicken and set aside. Stir oil remaining in
the skillet with a wire whisk to loosen any brown bits remaining on
the bottom of the pan. Whisk in 1 cup of the remaining flour and whisk
constantly over medium heat until the roux becomes dark brown. Be
sure to stir constantly and do not let this mixture burn. If it burns,
you must start the roux over. It will probably take 15-25 minutes.
Add onions, celery and bell pepper, cooking until the vegetables are
tender. Transfer roux and vegetables to a large heavy saucepan. Add
stock to the roux and bring to a boil, stirring occasionally. Lower heat
to a quick simmer and add the garlic, sausage and chicken. Continue
cooking, covered, until the chicken is tender, 1¾-2 hours. Adjust
seasonings and serve in bowls over rice.