Chicken and Sausage Gumbo Recipe
Gumbo is a thick, aromatic dish from Louisiana, something between a soup and a stew. In the chicken and sausage version it’s hearty and full of spices, and it’s most often served with white rice. The dish has Creole and African American roots, and its flavor is completely different from typical European soups – it’s more like a spicy sauce with meat and vegetables.
Prep Time
30 min
Cook Time
70 min
Total Time
100 min
Servings
6
Ingredients
- chicken thighs - 600 g
- sausage - 250 g
- oil - 60 ml
- wheat flour - 60 g
- onion - 1 piece
- celery stalks - 2 stalks
- bell pepper - 1 piece
- garlic - 3 cloves
- tomatoes - 400 g
- stock - 900 ml
- bay leaf - 2 pieces
- chili pepper - 4 g
- thyme - 3 g
- salt
- black pepper
- rice - 300 g
Main Ingredient:
chicken
Preparation
- Cut the chicken into larger cubes. Slice the sausage into half-moons. Dice the onion, pepper and celery finely. Mince the garlic.
- Heat 1 tablespoon of oil in a large pot over medium heat. Add the sausage and fry for 4–5 minutes, until lightly browned. Transfer it to a plate.
- In the same pot add the chicken and fry for 5–7 minutes, until browned on all sides. Transfer the meat to the sausage.
- Reduce the heat to medium. Pour the remaining oil into the pot, add the flour and stir constantly with a wooden spoon. Cook for 10–15 minutes, stirring all the time, until the mixture turns dark golden, almost caramel-colored – this is the roux, which will thicken the gumbo and give it a nutty flavor.
- Add the onion, pepper and celery to the roux. Fry for 5–7 minutes, stirring, until the vegetables soften. Add the garlic and fry for 1 minute more.
- Pour in the canned tomatoes and stock, stirring constantly so there are no lumps. Add the bay leaves, chili pepper, thyme, salt and pepper.
- Return the browned chicken and sausage to the pot. Bring to a boil, then reduce the heat to low and cook covered for about 35–40 minutes, until the meat is tender and the sauce is thick.
- In the meantime, cook the rice according to the package instructions, until tender but not overcooked.
- Taste the gumbo at the end and, if needed, season with more salt, pepper or chili. Remove the bay leaves.
- Serve the gumbo hot, placing a portion of rice in a bowl and generously ladling the meat and vegetable sauce over it.
Storage
In fridge:
3 days
Freezing:
Yes
Gumbo przechowuj w lodówce do 3 dni, najlepiej osobno od ryżu. Możesz je też zamrozić w porcjach na 2–3 miesiące. Podgrzewaj powoli w garnku, mieszając, żeby sos się nie przypalił.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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