How to Make Chicken Gumbo with Sausage
Gumbo is a dish that is all about layering flavors. First, there's the roux, which helps to thicken and flavor.
One of the cooking techniques employed with this recipe is sweating the vegetables. Sweating vegetables is similar to sauteing but over lower heat and without the browning.
You can learn about this cooking technique on my website at How to Sweat Vegetables.
One of the great things about gumbo is that there are as many variations of the dish as people cook it. Depending on how comfortable you are in the kitchen, this can be intimidating or liberating.
Here is a basic recipe yielding a delicious, flavorful gumbo. Use this as a template for those of you who are comfortable with improvising in the kitchen. Either way, if you've never tried gumbo, you really should.
Chicken Gumbo with Sausage Recipe
- 2 ounces flour scant ½ cup
- 2 ounces neutral cooking oil
- 5 slices thick-cut bacon diced
- ½ pound Andouille sausage diced
- 1 large sweet onion diced
- 2 bell peppers diced
- 3 ribs celery diced
- ½ teaspoon pepper flake or to taste
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 bottle beer
- 6 cups chicken broth low sodium canned or homemade
- 2 cups cooked dark meat chicken diced
- 28 ounces whole tomatoes
- ½ pound fresh okra or frozen cut into ½ slices
- salt and pepper to taste
- 4 teaspoons filé powder divided
- Heat a small, cast iron skillet over medium heat.
- Add the oil and then stir in the flour, a little at a time. Cook, stirring constantly, until the roux is the color of a penny. Do not rush, and do this over medium to medium-low heat.
- In a Dutch oven, cook the bacon and sausage until the bacon is crisp and the fat has rendered out. Spoon out all but about 1 tablespoon of the fat.
- Add the onion, peppers and celery, and sweat over medium-low heat until the vegetables are softened but not browned. Regulate the heat so you hear a gentle sizzle, not an angry sizzle or sputtering/popping.
- Add salt and pepper, to taste, the pepper flake, thyme and bay leaves.
- Once the vegetables are translucent, add the roux, and stir until well combined.
- Pour in the beer and bring to a boil. Reduce by about half, turn down the heat and add 2 teaspoons filé powder, the tomatoes and chicken broth.
- Bring to a boil, then turn down the heat and simmer for about an hour. Taste, and adjust seasonings.
- Add the chicken and okra and simmer for an additional thirty minutes.
- Stir in the remaining 2 teaspoons of filé powder and serve over cooked rice.
Some of My Favorite Chicken Recipes
- Chicken Baked in Cornbread Recipe
- Sheet Pan Chicken with Roasted Plums Potatoes and Onions
- Quick and Easy Sweet and Sour Chicken Recipe
- Chicken Mushroom and Spinach Comfort Food Recipe
- Southern California Style Chicken with Rice and Beans Recipe
- Chicken Thighs with Mushrooms and Artichoke Hearts Recipe
- Simple Chicken - Tomato - Pasta Recipe
- Chicken Korma Recipe