My Chicken and Sausage Gumbo
Ok. This is my chicken and sausage gumbo recipe. Something I feel like I can always get right in the kitchen. It’s my most requested meal. My guys love it that much. The weather in Louisiana has finally started to get cooler, so I’ve made this twice. Haha. I’m really not sure how I came about to creating this exact recipe. I think I just made it so many times that I have pinpointed it to this.
I’ll go ahead and tell you; this is not a typical, classic gumbo. I like to think of it as more of a “simple gumbo.” I don’t brown my roux for hours, and I don’t use your typical Andouille sausage. I like my roux lighter in this gumbo. That’s just me. I also use a cheap grocery store sausage. I always have used this particular kind with cheddar and jalapenos. I won’t use another. Read along to see how I make MY chicken and sausage gumbo.
Equipment You Will Need
This chicken and sausage gumbo recipe doesn’t hardly use much equipment. The main thing is using a large pot. I used my Le Creuset. Mine is 7.5 quarts. I like a more affordable one as well. Other than the pot, all you’ll need is a kitchen knife for chopping and a spoon to stir your gumbo with. That’s it.
Ingredients You Will Need
Chicken:
For this particular batch, I actually used boiled chicken. However, I’ve also used rotisserie chicken as well. The exact type of chicken for this recipe really doesn’t matter.
Jalapeño and Cheddar Smoked Sausage:
Ok. This is a dealbreaker for me. I only use Eckrich brand Jalapeno and Cheddar Smoked Sausage. I don’t know why, but I feel like that exact sausage makes this recipe so much. You can find it anywhere. I’ve even found it at Dollar General before.
The Trinity:
Celery, onion, and green bell pepper. The base for all classic creole dishes. Chop them up then stir them in your roux. Classic southern flavor.
Oil and Flour:
I use one part oil to one part flour. I cook my roux on the lowest heat setting. I like it to get to a “rose gold” color.
Chicken Broth:
I said in the recipe that you could use 4 cups, but you can add or subtract to that number. However thick or runny you’d like your gumbo.
Poultry Seasoning:
The main component to this recipe. Poultry seasoning is what makes this recipe. The rich sage adds so much flavor. Don’t go skimpy on the PS.
Other Seasonings:
Some other seasonings I used were pepper, garlic powder and Cajun seasonings. I waited until the gumbo was finished, then I tried it and added these in. I used about a tablespoon each. You can add to taste though…
Step by Step on How to Make My Chicken and Sausage Gumbo
Step 1
Chop sausage into small pieces. Add sausage and your cooked shredded chicken to a large pot. Sauté on medium until both are browned, then remove from pot. If there is some grease and remnants stuck to the bottom of the pot, that’s ok.
Step 2
Once your meat is sautéed and removed from the pot, add in your oil. Make sure than your heat is on the lowest setting. You can use your spoon/spatula to scrape the bottom remnants of the pan where your meat was browned. Add in your flour 1/3 of a cup at a time. Stir constantly. While watching and stirring constantly, your roux will slowly start to turn a darker color. I like my roux to look almost “khaki or a rose-gold color.” Not too dark. You’ll be able to smell the nuttiness once it starts to brown. This should take around 10-12 minutes to receive your optimal color.
Step 3
Once your roux has reached your ideal color, add in your chopped onion, celery, and bell pepper. The roux will then add a fluffy coating to your vegetables. Sauté until the vegetables are tender. Then add your meat back to your pot and slowly add in your chicken broth and poultry seasoning. Bring the gumbo to a boil to thicken and bring it all together.
Step 4
Taste your gumbo. At this point, I add in pepper, Cajun seasoning, and garlic powder. Reduce heat and let simmer on low for up to an hour. Serve hot on top of rice. Enjoy!
My Chicken and Sausage Gumbo
Equipment
- Large Pot
- Kitchen Knife
- Spoon or Spatula
Ingredients
- 3 cups Shredded Chicken (You can use a rotisserie chicken or boiled chicken; whatever you want)
- 28 oz Jalapeño and Cheddar Smoked Sausage (I specifically use Eckrich brand)
- 1 Onion
- 1 Green Bell Pepper
- 3 Stalks of Celery
- 2/3 cups Oil (I use Extra Light Olive Oil)
- 2/3 cups Flour
- 4~ cups Chicken Broth
- 2 tbsp Poultry Seasoning
- 1 tbsp Cajun Seasoning
- 1 tbsp Pepper
- 1 tbsp Garlic Powder
Instructions
- Chop sausage into small pieces. Add sausage and your cooked shredded chicken to a large pot. Sauté on medium until both are browned, then remove from pot. If there is some grease and remnants stuck to the bottom of the pot, that's ok.
- Once your meat is sautéed and removed from the pot, add in your oil. Make sure than your heat is on the lowest setting. You can use your spoon/spatula to scrape the bottom remnants of the pan where your meat was browned. Add in your flour 1/3 of a cup at a time. Stir constantly. While watching and stirring constantly, your roux will start to turn a darker color. I like my roux to look almost "khaki or a rose-gold color." Not too dark. You'll be able to smell the nuttiness once it starts to brown. This should take around 10-12 minutes to receive your optimal color.
- Once your roux has reached your ideal color, add in your chopped onion, celery, and bell pepper. The roux will then coat your vegetables. Sauté until the vegetables are tender. Then add your meat back to your pot and slowly add in your chicken broth and poultry seasoning. Bring the gumbo to a boil to thicken and bring it all together.
- Taste your gumbo. At this point, I add in pepper, Cajun seasoning, and garlic powder. Reduce heat and let simmer on low for up to an hour. Serve hot on top of rice. Enjoy!
Please let me know what you think about this Chicken and Sausage Gumbo recipe! I’d love to hear from you here or in the comments below! Happy cooking!
