Description
Paula Deen’s chicken and sausage gumbo delivers Southern comfort in a rich, spicy stew packed with robust Cajun flavors. Louisiana’s hearty classic combines tender chicken, smoky andouille sausage, and a deep roux that welcomes you to savor each comforting spoonful.
Ingredients
Scale
Main Proteins:
- 2 pounds (907 grams) boneless skinless chicken thighs, cut into bite-size pieces
- 0.75 pound (340 grams) smoked andouille sausage, sliced ¼-inch thick
Vegetables and Seasonings:
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 bay leaves
- 0.75 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
Cooking and Base Ingredients:
- 0.75 cup (180 milliliters) plus 2 tablespoons (30 milliliters) vegetable oil, divided
- 1 cup (125 grams) all-purpose flour
- 2 (32-ounce/946 milliliters) cartons chicken broth
- 1 (15-ounce/425 grams) package frozen chopped okra
- hot cooked rice
- chopped green onion, for garnish
Instructions
- Prepare the Protein: Heat 2 tablespoons (30 milliliters) of vegetable oil in a large Dutch oven over medium heat. Sear chicken and sausage in batches, ensuring each piece develops a golden-brown exterior. Transfer the browned meat to a paper towel-lined plate to drain excess oil.
- Create the Roux: Pour an additional 3/4 cup (180 milliliters) of oil into the pot, reducing heat to medium-low. Gradually incorporate 1 cup (130 grams) of flour, whisking continuously until a smooth mixture forms. Continue cooking and stirring, allowing the roux to transform into a deep chocolate-brown color, approximately 35-45 minutes.
- Sauté Aromatic Vegetables: Introduce chopped onions, celery, green bell peppers, and minced garlic into the roux. Cook the vegetables until they become tender and translucent, stirring periodically for about 12-15 minutes.
- Combine Liquid Components: Slowly incorporate chicken broth into the vegetable-roux mixture, ensuring thorough integration. Return the previously browned chicken and sausage to the pot. Add okra, bay leaves, Worcestershire sauce, hot sauce, thyme, and black pepper, stirring to distribute seasonings evenly.
- Slow Simmer the Gumbo: Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Allow the gumbo to cook uncovered, stirring occasionally, for 2.5 to 3 hours, enabling flavors to meld and develop depth.
- Final Preparation and Serving: Remove and discard bay leaves. Ladle the rich, aromatic gumbo over freshly prepared rice. Garnish with a sprinkle of finely chopped green onions for a vibrant finishing touch.
Notes
- Simmering develops deep, rich flavors that transform this gumbo from ordinary to extraordinary, allowing each ingredient to release its unique taste profile.
- Skimming excess fat prevents a greasy texture and keeps the broth clean and appetizing, ensuring a lighter, more refined dish.
- Fresh herbs elevate the entire recipe, bringing bright, vibrant notes that store-bought dried spices simply cannot match.
- Consistent chopping guarantees even cooking, helping chicken and vegetables blend seamlessly and creating a harmonious bite every time.
- Continuous roux stirring is crucial for developing a complex, nutty base that defines authentic gumbo’s signature deep brown color and intense flavor complexity.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 270
- Sugar: 2g
- Sodium: 1000mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg