In anticipation of Mardi Gras, I made gumbo!!! New Orleans chicken sausage gumbo 💜💚💛.
It was hands down one of my absolute faves when we went to visit Nola a few years ago (side note I need to go back that city is AH-mazing!). Let’s dive right in.
There are three musts of a classic gumbo. Without them, it just ain’t right!
Firstly, a super dark, nutty, brown roux using oil and flour. Whisk and whisk and whisk over medium-low heat for 30 minutes to get the right consistency, color, and flavor. Do NOT leave that stovetop or it’ll burn in .2 seconds and you’ll have to start over.
Basically, when you think it’s dark enough, keep going for another 5 minutes until your arm is going to fall off from whisking 🤣 . Then you should be good to go!
Secondly, the holy trinity. In Cajun and Creole cooking, the classic mirepoix is switched up. Instead of onion, carrots, and celery, traditional Louisiana cooking uses onion, bell pepper, and celery. Gotta have it for a solid chicken and sausage gumbo!
Thirdly, the addition of gumbo file. Now, this add-in is technically optional, especially if not available near you, it adds a specific texture and taste to a gumbo that you won’t find anywhere else.
PS. Some people may say that okra is required for a classic gumbo, but others say definitely not. Depends on your preference!
Enjoy this classic New Orleans chicken sausage gumbo on Fat Tuesday for a traditional Louisiana dinner! Scroll down for the recipe.Print
Classic, authentic southern style gumbo with chicken, andouille sausage and a hint of spice with a dash of Tabasco.
- 1 cup unbleached, all purpose flour
- 3/4 cup vegetable oil
- 1 lb boneless, skinless chicken breasts
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 12 ounces cooked andouille sausage, sliced
- 1/2 yellow onion, diced
- 1 bell pepper, diced (I like to use 1/2 green bell pepper and 1/2 red bell pepper)
- 2 celery ribs, halved and sliced
- 2 cups fresh or frozen okra, sliced*
- 4 cloves garlic, minced
- 1 tablespoon Cajun or Creole seasoning
- 1/4 teaspoon cayenne powder
- 2–3 bay leaves
- 6 cups chicken broth
- 1 1/2 teaspoons gumbo file
- 1/4 teaspoon Tabasco, more as desired
- Salt and pepper to taste
- Green onion, roughly sliced and fresh parlsey, roughly chopped for garnish
- Make the roux: In a medium sized skillet, heat vegetable oil over medium heat. Whisk in flour. Cook for 25-30 minutes, until dark brown, whisking frequently. Towards the end of cooking, whisk constantly, taking care to not let the roux burn. Set aside in a warm place.
- Pat chicken thighs and chicken breasts dry with a paper towel. Season evenly with salt and pepper on both sides.
- Add 1 tablespoon of the olive oil to a large, heavy bottomed pot over medium high heat. Once oil is shimmering, add chicken and sear 1-2 minutes per side. You may need to do half at a time to avoid over crowding the pot. Remove chicken to a plate.
- Pour 1/2 cup of the chicken broth into the pot and scrape up any browned bits on the bottom.
- Add remaining olive oil, onion, bell pepper, celery and okra and saute until onion starts to become translucent, about 5 minutes.
- Add garlic, cayenne powder, Cajun or Creole seasoning and saute for 1 minute.
- Stir in sausage and add the chicken back to the pot.
- Add the roux and stir until the contents of the pot is evenly coated.
- Pour in 4 1/2 cups of the chicken broth and Tabasco. Add the bay leaves. Bring to a boil. Reduce to a simmer and loosely cover. Cook for 30 minutes, stirring occasionally.
- Remove gumbo from heat. Add more chicken broth as desired for consistency. Stir in gumbo file. After you’ve added the gumbo file, do NOT reboil as this will make the gumbo stringy.
- Add salt, pepper, and more Tabasco as desired. Garnish with green onion and parsley. Serve immediately as a soup or over white rice.
If not available near you, substituting 14 ounces of canned okra, drained works too!