Chicken and Andouille Sausage Gumbo
Welcome to a culinary journey steeped in the rich flavors of the South – where every spoonful tells a story of tradition, warmth, and a symphony of tastes. Today, we embark on a gastronomic adventure with a classic Cajun creation that has stood the test of time and palates – Chicken and Andouille Sausage Gumbo. This soul-soothing gumbo, born from the vibrant kitchens of Louisiana, brings together succulent pieces of chicken, smoky Andouille sausage, and an array of aromatic spices, all simmered to perfection in a velvety roux-based broth. Join us as we unravel the secrets behind this beloved Southern dish, celebrating the heartiness, complexity, and cultural heritage that make Chicken and Andouille Sausage Gumbo a timeless masterpiece on your dining table.
WHAT IS GUMBO?
New Orleans Chicken and Sausage Gumbo is a hearty stew made from combinations of seafood, and meat (like andouille, chicken, or ham) with vegetables served over cooked white rice. Gumbo can be thickened with okra or a roux, a French/Creole method of cooking equal parts flour and fat.
INGREDIENTS
Prepare to tantalize your taste buds with the robust flavors of a true Louisiana classic – Chicken and Andouille Sausage Gumbo. Here’s your detailed list of ingredients to embark on this savory journey:
- 1/2 Pound Andouille Sausage:
- This smoky, spiced sausage adds depth and a distinct Cajun flair to the gumbo. Slice it into rounds to infuse the dish with its rich flavor.
- 2 Cups Flour:
- The foundation for creating a roux, the flour adds thickness and a nutty flavor that characterizes authentic gumbo.
- 2 Tbsp Cajun Seasoning (divided):
- A medley of spices, including paprika, garlic powder, onion powder, and more, providing the quintessential Cajun flavor profile. Divide for seasoning both the chicken and the roux.
- 1 1/2 Pounds Chicken Pieces (legs and thighs):
- Succulent and hearty, chicken thighs and legs bring a tender texture and rich taste to the gumbo.
- 2 Tbsp Olive Oil:
- A light, flavorful oil to sauté the chicken and vegetables, adding a hint of fruitiness to the dish.
- 2 Cups Onion (chopped):
- The sweet and savory notes of chopped onion create a aromatic base for the gumbo, enhancing its overall depth.
- 2 Cups Celery (coarsely chopped):
- Adding a crisp and fresh element, chopped celery contributes texture and a subtle herbal flavor.
- 1 Cup Green Pepper (coarsely chopped):
- Green peppers infuse a mild heat and bright color, bringing balance to the dish.
- 3 Cloves Garlic (minced):
- A fundamental aromatic, minced garlic adds a robust and pungent kick to the gumbo.
- 2 Bay Leaves:
- These aromatic leaves impart a subtle herbal fragrance, enhancing the overall complexity of the dish.
- 2 Tbsp Roux:
- The heart of gumbo, roux is a mixture of flour and fat (in this case, olive oil) cooked to a rich, dark brown, providing both color and flavor.
- Black Pepper (to taste):
- Enhance the gumbo’s warmth with freshly ground black pepper, adding depth to the overall seasoning.
- Cayenne Pepper (to taste):
- For those who enjoy a bit of heat, cayenne pepper adds a fiery kick, allowing you to customize the spiciness according to your preference.
- 6 Cups Water or Chicken Stock:
- The liquid base for the gumbo, whether you choose water or chicken stock, forms the flavorful backdrop that ties all the ingredients together.
HOW DO YOU MAKE CHICKEN AND ANDOUILLE GUMBO?
Preheat oven to 350 degrees F. Slice up the Andouille Sausage into 1/4-inch thick half-moons. Place the sausage in an even layer on a baking sheet. Then bake until the edges are browned about 30-40 minutes. Set aside to cool.
Next, in a shallow dish whisk together 1 cup of flour and 1 tablespoon of cajun seasoning. Then season the chicken with salt and pepper and dredge the chicken in the flour and transfer it to a plate beside the stove.
In a Dutch oven set over medium-high heat add 1/2 inch of frying oil to the pan. Heat to 350 degrees F and measure with a deep-fry thermometer. Work in batches if necessary add the chicken and cook. Then turn the chicken once until brown and crispy about 5 minutes per side.
Transfer the chicken to a baking sheet lined with paper towels because the excess oil needs to drain.
Strain the cooking oil through a cheesecloth or coffee filter into a heatproof measuring cup because we will use this oil to make the Roux. Return the dutch oven to the stove.
MAKING THE ROUX
Return 1/3 cup of the reserved frying oil to the dutch oven. Turn the heat to medium-high. Next, add 1/2 cup flour (you can use the leftover from the dredging) to the oil and whisk continuously until the roux turns the color of butterscotch. Next, reduce heat to medium and continue to whisk until the roux is brown for about 15-20 minutes. Lastly, scrape the roux out of the pan into a heatproof measuring cup and set aside.
To the empty Dutch oven add olive oil heat up to medium-high and add the roasted andouille sausage, in addition to the onions, celery, green peppers, and bay leaves. Saute stirring occasionally until vegetables begin to soften. Turn heat to low and add 1 Tbsp of the Roux, thyme, black pepper, cayenne, and garlic. Stir for about 3-4 minutes.
Turn the heat to high and add the water or chicken stock bring to a simmer and stir occasionally for 1 hour. Finally, skim and discard any fat that rises to the surface.
Add the reserved chicken and then stir occasionally until the meat is fully cooked 30-35 minutes.
Use thongs to transfer the chicken to a cutting board and when cool enough to handle discard the bones and skin. Additionally, coarsely chop the meat and set aside.
Turn the heat to high and continue to skim and discard any fat that rises to the surface. When the liquid boils add a tablespoonful of the reserved roux to the pot. Continue to add more roux one tablespoon at a time until the gumbo reaches your desired thickness. Return the chopped chicken to the pot and cook on medium heat for an additional 5-10 minutes, stirring gently, Additionally, taste for seasoning. It may be necessary to add 1-2 tsp of cajun seasoning while also verifying if additional salt and pepper are necessary.
Serve with white rice. Enjoy!
WHAT DO YOU SERVE WITH CHICKEN AND ANDOUILLE SAUSAGE GUMBO?
When cooking chicken gumbo you might also cook some rice (traditionally), then make a fresh green salad and French bread. What is not desirable to serve with the gumbo dish, that has chicken in it is a seafood side dish is not the best idea. In Louisiana, you may see a lot of unusual recipes to go with the gumbo.
HOW TO STORE AND REHEAT LEFTOVERS?
Leftover gumbo can be stored in the refrigerator for up to 3-4 days in an airtight container. Gently reheat on the stovetop for best results or it can be placed in a microwave-safe dish and microwaved for 2 minutes on HIGH.
CAN CHICKEN AND ANDOUILLE SAUSAGE GUMBO BE FROZEN?
Yes, you can freeze gumbo for 3-6 months. There are a few steps and safety practices to follow when preparing gumbo to be frozen, but it is a great way to make the most out of a large pot of gumbo and enjoy another day.
HERE IS HOW TO PROPERLY PREPARE GUMBO FOR FREEZING:
- Cool the gumbo down before you place it in the freezer.
- Portion it into sealable plastic freezer bags. Make sure to leave a 1/2-inch space at the top of the bag for some expansion during freezing.
- Seal the plastic bag tightly, squeezing any excess air out as you seal it.
- Write the date of freezing on the bag.
Chicken and Andouille Sauage Gumbo
Equipment
- 6 Quart Dutch Oven
Ingredients
- 1/2 Pound Andouille Sausage
- 2 Cups Flour
- 2 Tbsp Cajun Seasoning divided
- 1 1/2 Pounds Chicken Pieces legs and thighs
- 2 Tbsp Olive Oil
- 2 Cups Onion chopped
- 2 Cups Celery coarsely chopped
- 1 Cup Green Pepper coarsely chopped
- 3 Cloves Garlic minced
- 2 Bay Leaves
- 2 Tbsp Roux
- Black Pepper to taste
- Cayenne Pepper to taste
- 6 Cups Water or Chicken Stock
Instructions
- Preheat oven to 350 degrees F. Slice up the Andouille Sausage into 1/4-inch thick half-moons. Place the sausage in an even layer on a baking sheet. Bake until the edges are browned about 30-40 minutes. Set aside to cool.
- In a shallow dish whisk together 1 cup of flour and 1 tablespoon of cajun seasoning. Season the chicken with salt and pepper and dredge the chicken in the flour and transfer it to a plate beside the stove.
- In a Dutch oven set over medium-high heat add 1/2 inch of frying oil to the pan. Heat to 350 degrees F and measure with a deep-fry thermometer. Work in batches if necessary add the chicken and cook. Turn the chicken once until brown and crispy about 5 minutes per side.
- Transfer the chicken to a baking sheet lined with paper towels to absorb the excess oil.
- Strain the cooking oil through a cheesecloth or coffee filter into a heatproof measuring cup. We will use this oil to make the Roux. Return the dutch oven to the stove.
- Making the Roux: Return 1/3 cup of the reserved frying oil to the dutch oven. Turn the heat to medium-high. Once hot add 1/2 cup flour to the oil and whisk continuously until the roux turns the color of butterscotch. Reduce heat to medium and continue to whisk until the roux is reddish brown for about 15-20 minutes. Scrape the roux out of the pan into a heatproof measuring cup and set aside.
- To the empty Dutch oven add olive oil heat up to medium-high and add the roasted andouille sausage, onions, celery, green peppers, and bay leaves. Saute stirring occasionally until vegetables begin to soften. Turn heat to low and add 1 Tbsp of the Roux, thyme, black pepper, cayenne, and garlic. Stir for about 3-4 minutes.
- Turn the heat to high and add the water or chicken stock bring to a simmer and stir occasionally for 1 hour. Skimming and discarding any fat that rises to the surface. Add the reserved chicken and cook, stirring occasionally until the meat is fully cooked, 30-35 minutes.
- Use thongs to transfer the chicken to a cutting board and when cool enough to handle discard the bones and skin and coarsely chop the meat and set aside.
- Turn the heat to high and skim and discard any fat that rises to the surface. When the liquid boils add a tablespoonful of the reserved roux to the pot. Continue to add more roux one tablespoon at a time until the gumbo reaches your desired thickness. Return the chicken to the pot and continue to cook on medium heat for an additional 5-10 minutes, stirring gently, Taste for seasoning. It may be necessary to add an additional 1-2 tsp of cajun seasoning while also checking if additional salt and pepper are necessary.
- Serve with white rice. Enjoy