Introduction
Chicken and Sausage Gumbo is a quintessential dish of Louisiana cuisine, embodying the rich and bold flavors that define Creole cooking. This hearty and deeply satisfying stew has its roots in the cultural melting pot of New Orleans, where French, Spanish, African, and Native American culinary traditions converge. Gumbo is more than just a meal; it’s a symbol of the diverse heritage and community spirit of the region. Each spoonful offers a complex blend of textures and tastes, from the tender chunks of chicken to the smoky andouille sausage, all enveloped in a luscious, roux-thickened broth.
The key to an authentic gumbo lies in its meticulous preparation, starting with the creation of a dark, nutty roux that serves as the base. This labor of love requires patience and constant attention, as the roux must be cooked slowly and stirred continuously to achieve the perfect depth of flavor. The addition of the “holy trinity” of vegetables—onions, bell peppers, and celery—further enhances the aromatic foundation of the dish. Combined with a medley of spices and seasonings, the gumbo develops a rich, savory profile that is both comforting and complex.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced into rounds
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup sliced okra (optional)
- 1/4 cup chopped fresh parsley
- 4 green onions, sliced
- Cooked white rice, for serving
- Hot sauce, for serving
Instructions…
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