Description
Hearty Pioneer Woman Chicken and Sausage Gumbo delivers Louisiana’s soulful culinary spirit with rich, complex flavors simmered to perfection. Spicy andouille sausage and tender chicken meld seamlessly in this classic Creole dish you’ll savor down to the last comforting spoonful.
Ingredients
Scale
Main Proteins:
- 1 pound andouille or cajun smoked sausage, sliced
- 6 cups shredded cooked chicken
- 1 pound okra, trimmed and chopped (frozen works, too)
Vegetables and Aromatics:
- 3 ribs celery, diced
- 2 large yellow onions, diced
- 2 large green bell peppers, seeded and diced
- 5 cloves garlic, minced
- 2 teaspoons creole seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- salt
- pepper
Liquids and Base:
- 1 cup vegetable oil (plus 1 tablespoon)
- 6 to 8 cups chicken stock
- 1 cup all-purpose flour
Serving Suggestions:
- cooked white rice
- sliced green onion
- hot sauce
Instructions
- Craft a rich, dark roux by whisking vegetable oil and all-purpose flour (237 milliliters / 1 cup each) in a large Dutch oven over medium heat. Continuously stir the mixture for 20 to 25 minutes until it transforms into a deep caramel-brown color, developing a robust, nutty essence.
- Lower the heat to medium-low and introduce diced celery, onions, and bell peppers into the roux. Sauté the vegetables for 8 to 10 minutes, allowing them to soften and become translucent, releasing their aromatic flavors.
- Incorporate minced garlic and 2 teaspoons (10 grams) of Creole seasoning. Stir and cook for approximately 1 minute to intensify the fragrant profile.
- Slowly pour 1.4 liters (6 cups) of chicken stock into the Dutch oven. Drop in bay leaves and sprinkle dried thyme. Season with salt, black pepper, and additional Creole seasoning to taste, creating a complex flavor foundation.
- Elevate the heat to bring the gumbo to a rolling boil. Once bubbling, reduce to a gentle simmer and let it cook uncovered for 45 minutes, occasionally stirring to prevent sticking and ensure even cooking.
- In a separate skillet, heat 15 milliliters (1 tablespoon) of oil. Sear sliced sausage until it develops a golden-brown exterior, releasing its smoky undertones.
- Integrate the browned sausage and cooked chicken into the gumbo. Fold in chopped okra and continue simmering uncovered for 30 to 45 minutes. Monitor the consistency, adding water if needed and skimming any excess grease from the surface.
- Extract the bay leaves before serving to prevent any bitter notes in the final dish.
- Serve the gumbo in generous portions over steamed white rice. Garnish with thinly sliced green onions and provide hot sauce on the side for those desiring an extra kick of heat.
Notes
- Browning sausage separately unleashes deep smoky flavors that elevate the entire gumbo experience.
- Mastering dark chocolate-colored roux requires constant attention and slow stirring to prevent burning.
- Okra works magic by naturally thickening the stew while adding authentic Southern charm.
- Creole seasoning transforms ordinary ingredients into a vibrant culinary celebration of Louisiana’s food culture.
- Slow simmering allows robust ingredients to dance together, creating layers of complex, harmonious taste.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 554
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg