Chicken and Sausage Gumbo
Today is National Gumbo Day. That might be the best holiday I can think of for football season, chilly evenings and, well... any autumn day! I made a big batch of chicken and sausage gumbo last night. I love this recipe because it can be as easy or as elaborate as you'd like it!
Chicken and Sausage Gumbo
- 2-3 bone-in, skin-on chicken thighs
- 2 bone-in, skin-on chicken breasts
- 8 links andouille sausage, sliced
- 2 bell peppers, diced
- 3 ribs celery, diced
- 1 white onion, diced
- 1 bag frozen
- 2-3 cloves of garlic, mashed
- 1 bay leaf
- Cajun seasoning
- salt and pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- Louisiana hot sauce
- chicken stock (recipe below or use one box of stock with additional water as needed)
- 2 cups dry rice
If making own stock:
- Skin, drippings, and bones from cooked chicken
- 2-3 garlic cloves, mashed
- 1 white onion, sliced in half
- 4 ribs celery, including tops and leaves
- 2 carrots
- 8-10 cups water
- Place chicken breasts and thighs in glass cooking dishes. Bake on 425 until skin is golden brown and meat is cooked through, about 35 minutes. (Breasts will take longer to cook than thighs.)
- Allow chicken to cool somewhat, peel skin and remove large bones that can be easily separated. Place chicken in stand mixer with paddle attachment and blend on medium low speed until chicken is shredded. Pick through for any remaining bones.
- If you're making your own stock, add all stock ingredients to a large stockpot, bring to a rolling boil, then allow to simmer for 1 - 1.5 hours. Strain and skim fat from top.
- In Dutch oven, brown sausage in olive oil on medium-high. Remove meat and set aside, leaving fat in the Dutch oven. Add butter and allow to melt on medium-high heat.
- Make a roux by reducing heat to medium-low and adding flour to the fat mixture. Stir constantly until the mixture is the color of milk chocolate. (If your roux burns, throw the mixture away and start it over with butter and olive oil and flour!)
- Add onions, bell peppers, celery, garlic, onion, and okra to the roux mixture; saute until vegetables are tender and onions are translucent.
- Add reserved meats (chicken and sausage) to mixture and cover the mixture with chicken stock (homemade or purchased). Bring to a boil, then let simmer for 2-3 hours, seasoning with Cajun seasoning, bay leaf, and and hot sauce to taste.
- About twenty minutes before serving, prepare rice according to directions on package.
- Serve gumbo over a heaping scoop of rice.