Why Make This Recipe
Louisiana-Style Chicken and Sausage Gumbo is a comforting, hearty dish packed with flavors that reflect the rich culinary heritage of Louisiana. It’s perfect for family gatherings or cozy nights at home. Not only is it easy to make, but it also fills the kitchen with an incredible aroma that will make your mouth water. This gumbo brings together tender chicken, savory sausage, and fresh vegetables in a delicious broth, making it an excellent choice for anyone looking to enjoy a taste of the South.
How to Make Louisiana-Style Chicken and Sausage Gumbo
Ingredients:
- 1.5 lbs chicken pieces (thighs, legs)
- 1 lb Andouille sausage, sliced
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 cup okra, sliced (fresh or frozen)
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1/2 cup oil
- 1/2 cup all-purpose flour
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
Directions:
- Begin by making a roux: In a heavy pot, heat the oil over medium heat and gradually whisk in the flour. Continue cooking and stirring until the mixture turns a deep brown color, similar to chocolate, taking care not to burn it.
- In a separate pan, brown the Andouille sausage slices until they develop a nice color; then remove and set aside.
- In the same pot (with the roux), add the chopped onions, celery, and bell pepper (the Holy Trinity) and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.
- Add the chicken pieces to the pot and lightly brown them on all sides.
- Pour in the chicken broth, and add the bay leaf, dried thyme, paprika, cayenne pepper, salt, and black pepper. Stir well and bring the mixture to a simmer.
- Return the browned sausage to the pot and add the sliced okra. Allow the gumbo to simmer gently for 40-45 minutes, or until the chicken is fully cooked and the flavors meld together.
- Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
- Serve hot over steamed white rice or with crusty bread.
How to Serve Louisiana-Style Chicken and Sausage Gumbo
To serve Louisiana-Style Chicken and Sausage Gumbo, ladle it over bowls of warm, steamed white rice. This gumbo can also be enjoyed with slices of crusty bread on the side, perfect for soaking up the delicious broth. For added flavor, you might sprinkle some chopped green onions or parsley on top.
How to Store Louisiana-Style Chicken and Sausage Gumbo
If you have leftovers, let the gumbo cool completely before storing it in an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat on the stove until hot.
Tips to Make Louisiana-Style Chicken and Sausage Gumbo
- For deeper flavor, let the roux cook longer until it reaches a rich, dark brown color, but be careful not to burn it.
- Feel free to swap in other vegetables like bell peppers or even add shrimp for a different take.
- Adjust the cayenne pepper to suit your taste; you can always start with less and add more if you like it spicier.
Variation
You can make a seafood version by replacing the chicken with shrimp or crawfish. Just add them towards the end of cooking since they cook much faster.
FAQs
What can I serve with Louisiana-Style Chicken and Sausage Gumbo?
You can serve it with steamed rice, crusty bread, or even cornbread.
Can I make this gumbo ahead of time?
Yes, this dish tastes even better the next day as the flavors develop. Cook it ahead and reheat when you’re ready to serve.
How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F (74°C) and should no longer be pink in the center.