Go Back

Cook the Book: Chicken and Smoked Sausage Gumbo

This recipe outlines the creation of a rich and robust Chicken and Smoked Sausage Gumbo. It guides through preparing a dark roux, browning chicken, sautéing vegetables, and simmering with stock and spices to achieve a deeply flavored, hearty Creole stew, traditionally served over rice.
Print Recipe Pin Recipe
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 10756.1 kcal

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot For making roux and simmering gumbo.
  • 1 Whisk Essential for making a smooth roux.
  • 1 Chef's knife For dicing vegetables and cutting meats.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Large Slotted Spoon or Tongs For browning and transferring chicken/sausage.

Ingredients
  

Main

  • 1 cup rendered chicken fat or canola oil
  • 1 cup flour
  • 2 large onions diced
  • 1 large chicken cut into 12 pieces
  • 2 tablespoons Basic Creole Spices recipe follows
  • 2 pounds spicy smoked sausage sliced ½ inch thick
  • 2 stalks celery diced
  • 2 green bell peppers seeded and diced
  • 1 tomato seeded and chopped
  • 2 cloves garlic minced
  • Leaves from 2 sprigs fresh thyme
  • 3 quarts chicken stock
  • 2 bay leaves
  • 6 ounces andouille sausage chopped
  • 2 cups sliced fresh okra
  • 1 tablespoon Worcestershire
  • Salt
  • Freshly ground black pepper
  • Filé powder
  • Tabasco
  • White rice for serving
  • 2 tablespoons celery salt
  • 1 tablespoon sweet paprika
  • 1 tablespoon coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne pepper
  • 1/2 teaspoon ground allspice

Instructions
 

  • Prepare the Basic Creole Spices by combining all listed spice ingredients. Dice onions, celery, and bell peppers; mince garlic; chop tomato; slice all sausages.
  • In a large Dutch oven or heavy-bottomed pot, combine rendered chicken fat or canola oil and flour over medium-low heat. Whisk constantly for 30-45 minutes until the roux achieves a deep, dark mahogany color.
  • Remove the roux from heat. Season chicken pieces with a portion of the Creole Spices. In a separate pan or the same pot, brown chicken in batches until golden, then set aside.
  • Add onions, celery, and bell peppers to the Dutch oven, sautéing until softened (8-10 minutes). Stir in minced garlic, chopped tomato, and fresh thyme, cooking for another 2-3 minutes.
  • Return the prepared roux to the pot. Gradually whisk in chicken stock until smooth, bringing the mixture to a gentle simmer. Add the bay leaves.
  • Return the browned chicken pieces to the pot. Add the sliced spicy smoked sausage and chopped Andouille sausage.
  • Bring the gumbo to a gentle simmer, cover, and cook for at least 1-1.5 hours, stirring occasionally, until the chicken is tender and flavors have melded.
  • Stir in the sliced fresh okra and Worcestershire sauce. Continue to simmer for another 15-20 minutes, or until the okra is tender.
  • Taste the gumbo and adjust seasoning with salt, freshly ground black pepper, and Tabasco to your preference.
  • Just before serving, remove the gumbo from heat and stir in filé powder, if desired, to thicken (add off heat to prevent stringiness). Ladle hot gumbo over white rice.

Notes

Achieving a dark, mahogany roux is crucial for depth of flavor and color; stir continuously over medium-low heat to prevent burning. Brown the chicken pieces thoroughly before adding to the gumbo base, as this develops significant fond and enhances overall taste. Build flavor in layers, sautéing the 'holy trinity' (onions, celery, bell peppers) until softened before introducing garlic and thyme. Remember to add filé powder off the heat, just before serving, to prevent it from becoming stringy. Taste and adjust seasoning with salt, pepper, and Tabasco as the gumbo simmers, allowing flavors to meld.