Chicken and Sausage Gumbo

I’ve made jambalaya, and I guess I assumed I had made gumbo…but nope. This was a first. I don’t even know if I’ve eaten it before. So, this is not the place to come for confirming authenticity. In fact, I’m pretty sure this should be spicy. I omitted the cayenne pepper because we are weaklings here. I also added more vegetables because I wanted it to be more of a one-pot meal (1 bell pepper and 2 ribs of celery to serve 6?). I also could barely find kielbasa at my local grocery store, so andouille was out of the question. We enjoyed this, and I liked the mix of chicken with sausage.

Have you made gumbo before? It takes a bit of time, but I was able to make it without an extra adult around. The Fudgelet played on his own and during the simmering sections, I could go be with him. There is a bit of prep at the beginning with chopping, but nothing too strenuous. You could chop the vegetables ahead even, if you are worried about a time crunch.

Try to make them all about the same size. Cooking will be easier, and it will cook more evenly.

Directions for Chicken and Sausage Gumbo

Adapted from Cook’s Illustrated Jan/Feb 2017

  • 1 cup flour
  • 1 Tablespoon vegetable oil
  • 1 onion, chopped fine
  • 2 green bell peppers, chopped fine
  • 1.5 cups celery, chopped fine
  • 2 teaspoons dried thyme
  • 1 Tablespoon minced garlic
  • 1 teaspoon paprika
  • 1 bay leaf (or 2 small ones)
  • Salt and pepper
  • 4 cups chicken broth, room temperature
  • 2 pounds boneless, skinless chicken thighs, trimmed
  • 8 ounces andouille sausage (or kielbasa), halved and sliced 1/4 inch thick into half-moons
  • 6 green onions, chopped
  • 1 teaspoon distilled white vinegar
  • Rice, for serving (optional)

To start, you can do this step up to 6 months ahead of time if you keep the flour in a sealed container. I did it the night before…

Preheat the oven to 425 degrees and place the flour in a 12-inch oven-safe skillet. Bake it, stirring occasionally, for about 40 minutes until it reaches the color of a light ground cinnamon. Maybe mine could have gone longer, but the smell from the flour wasn’t pleasant for us (like burnt popcorn). Transfer the flour to a medium bowl to cool it before using.

Heat oil in Dutch oven over medium heat until shimmering. Add the onion, bell pepper, and celery.

Cook, stirring frequently for 5-7 minutes until the vegetables are softened. Stir in the thyme, garlic, paprika, bay leaf, some salt, and some pepper. Cook until fragrant (about 1 minute),

then stir in 2 cups of the chicken broth. Add the chicken in a single layer and bring to a simmer.

The chicken may be poking out from the liquid, and that is fine. Cover and reduce the heat to medium-low. Simmer until the chicken is fork-tender, about 15 minutes.

Transfer the chicken to a plate.

In a medium bowl, take the toasted flour and add the remaining 2 cups of chicken broth in small amounts until it turns into a thick paste.

When the chicken is done, increase the heat to medium and stir or whisk the paste into the gumbo, a little at a time.

Stir in the sausage and simmer uncovered for 20-25 minutes while the gumbo thickens.

When the chicken is cool enough to touch, shred it into bite-sized pieces. When the gumbo is ready, stir the chicken and green onions into the gumbo.

Remove from the heat, stir in the vinegar, and season with salt or pepper to taste. Discard the bay leaf before serving.

Directions for Chicken and Sausage Gumbo (without pictures)

Adapted from Cook’s Illustrated Jan/Feb 2017

  • 1 cup flour
  • 1 Tablespoon vegetable oil
  • 1 onion, chopped fine
  • 2 green bell peppers, chopped fine
  • 1.5 cups celery, chopped fine
  • 2 teaspoons dried thyme
  • 1 Tablespoon minced garlic
  • 1 teaspoon paprika
  • 1 bay leaf (or 2 small ones)
  • Salt and pepper
  • 4 cups chicken broth, room temperature
  • 2 pounds boneless, skinless chicken thighs, trimmed
  • 8 ounces andouille sausage (or kielbasa), halved and sliced 1/4 inch thick into half-moons
  • 6 green onions, chopped
  • 1 teaspoon distilled white vinegar
  • Rice, for serving (optional)

To start, you can do this step up to 6 months ahead of time if you keep the flour in a sealed container. I did it the night before…

Preheat the oven to 425 degrees and place the flour in a 12-inch oven-safe skillet. Bake it, stirring occasionally, for about 40 minutes until it reaches the color of a light ground cinnamon. Maybe mine could have gone longer, but the smell from the flour wasn’t pleasant for us (like burnt popcorn). Transfer the flour to a medium bowl to cool it before using.

Heat oil in Dutch oven over medium heat until shimmering. Add the onion, bell pepper, and celery. Cook, stirring frequently for 5-7 minutes until the vegetables are softened. Stir in the thyme, garlic, paprika, bay leaf, some salt, and some pepper. Cook until fragrant (about 1 minute), then stir in 2 cups of the chicken broth. Add the chicken in a single layer and bring to a simmer. The chicken may be poking out from the liquid, and that is fine. Cover and reduce the heat to medium-low. Simmer until the chicken is fork-tender, about 15 minutes. Transfer the chicken to a plate.

In a medium bowl, take the toasted flour and add the remaining 2 cups of chicken broth in small amounts until it turns into a thick paste. When the chicken is done, increase the heat to medium and stir or whisk the paste into the gumbo, a little at a time. Stir in the sausage and simmer uncovered for 20-25 minutes while the gumbo thickens. When the chicken is cool enough to touch, shred it into bite-sized pieces. When the gumbo is ready, stir the chicken and green onions into the gumbo. Remove from the heat, stir in the vinegar, and season with salt or pepper to taste. Discard the bay leaf before serving.

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