The real character of a good Gumbo is all in the roux, a combination of flour and fat cooked until brown and toasty. It takes some practice to get it toasted without becoming burnt. You have to be gutsy enough to keep cooking until the flour is browned within an inch of insanity, when you are certain that you killed it—but no—perfect.
I like to sauté my vegetables in the roux while it is cooking, becoming so tender and soft they almost melt into the finished sauce. This is a good base recipe, you can substitute seafood or andouille sausage for the smoked. Add some chopped okra with the other vegetables and a dash of filé powder at the end if you can get your hands on some.
There is enough stew here to serve a crowd for a casual holiday get-together and would be a nice respite from more traditional fare. Make it up to 3 days ahead and keep in the refrigerator, or a couple weeks in the freezer, then all you have to do is heat and serve.
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Chicken and Smoked Sausage Gumbo Recipe
Classic gumbo recipe with chicken and smoked sausage all in a spicy sauce. Dairy Free.
Recipe adapted from EAT
- Yield: 8-10 1x
Scale
Ingredients
- 1 whole fryer chicken (about 3–4 pounds) cut into 8 pieces
- 1/2 cup vegetable oil
- 1 1/2 large onions, diced
- 4 stalks celery, diced
- 2 green bell peppers, seeded and diced
- 1/2 cup all-purpose flour
- 1 bunch scallions, thinly sliced
- 1 clove garlic, minced
- 1 pound smoked sausage (such as kielbasa), sliced
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon cayenne
- 3 quarts chicken stock or low-sodium chicken broth
- 2 bay leaves
Instructions
- Season chicken pieces on all sides with kosher salt and black pepper. Heat oil in a large stock pot over medium-high heat. Once shimmering place 3 or 4 chicken pieces in the hot oil. Cook, undisturbed, until dark golden brown on one side, flip and repeat on other side. Brown remaining chicken pieces and transfer to a plate.
- Add onion to pot and season with salt and pepper. Cook, stirring occasionally, until tender. Add celery and bell pepper and season again with salt and pepper. Cook until vegetables begin to soften. Add flour and cook, stirring often, until flour is toasted and turns a dark caramel color. Add 3/4 of the scallions and all the garlic and cook 1 minute more.
- Stir in sausage and return chicken to pot along with any accumulated juices. Add Worcestershire, cayenne, chicken stock, and bay leaves. Bring to a simmer and cook over low heat until chicken is cooked through and stew has thickened, about 3 hours. Taste and add more salt and pepper if necessary. Serve over steamed rice and garnish with remaining scallions.
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