The Ultimate Buffalo Chicken Dip: A Game Day Favorite!
Gumbo, with its rich, flavorful base and hearty ingredients, stands as a testament to the culinary excellence of Cajun and Creole traditions. The Chicken and Sausage Gumbo combines the smokiness of sausage with the succulence of chicken, all infused in a roux-rich broth that screams comfort and warmth.
Ready to embark on a journey to the heart of Louisiana?
Let’s dive in!
Quick Facts:
- Preparation Time: 30 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 3 hours
- Serves: 6-8
Ingredients:
- 1 cup Vegetable Oil
- 1 cup All-Purpose Flour
- 1 Yellow Onion, finely chopped
- 1 Green Bell Pepper, diced
- 3 Sticks of Celery, sliced
- 2 lbs Smoked Sausage, sliced
- 2 Whole Rotisserie Chickens, deboned and shredded
- 64 oz Chicken Stock
- 2 Cans Rotel (optional for added zing)
- 1 capful Savoie’s Browning Sauce
- 2 Cans Rotel (optional for added zing)
- 4 Cups of Water
- 1 tbsp Cajun or Creole Seasoning
- 1 tsp Salt
- 1 tsp Garlic Powder
- 3 Bay Leaves
- Alternate: 1 small jar premade roux (if you prefer to skip the roux-making step)
Instructions:
Preparation First: Dice all vegetables and slice the sausage. Debone and shred the chickens. Store these prepped ingredients in the fridge.
The Art of Roux: On medium/high heat, consistently stir the mixture of flour and vegetable oil. Aim for an appearance resembling melted milk chocolate (roughly an hour). For a richer, darker roux, extend the cooking time.
Veggie Time: Toss in the onion, bell pepper, and celery, letting them sauté for about 10 minutes until softened.
Searing Sausage: While your veggies are cooking, give the sliced sausage a quick sear in a separate pan to enhance the flavors. If you’re short on time, you can skip this step and add the sausage directly to the roux.
Merge Flavors: If you’ve browned the sausage, deglaze that pan with a bit of chicken stock to capture all the flavorful drippings. Combine this with the roux and veggies.
Season and Simmer: Pour in the Cajun/Creole seasoning, salt, garlic powder, bay leaves, and the remainder of your chicken stock. Allow this aromatic mixture to simmer for about 20 minutes.
Building the Broth: Integrate the 4 cups of water, Savoie’s browning sauce, and optionally, the 2 cans of Rotel. You can bring the mixture to a boil and skim off any oil from the top, though many argue that this layer adds a unique depth to the gumbo.
Final Touch: Fold in the shredded chicken and let the gumbo simmer gently for two hours, allowing all the flavors to meld together beautifully.
Serving Suggestion: Best enjoyed with a side of fluffy white rice and cornbread to soak up the rich broth!
Conclusion:
The Chicken and Sausage Gumbo is more than a meal, it’s an experience that takes you straight to the vibrant and soulful streets of New Orleans. Every spoonful is packed with history, culture, and a love for food. So gather around the table and let this gumbo warm your heart and soul.
Mastered this gumbo or added your own twist? We’d love to hear about it in the comments below.
Spread the love and joy by sharing this recipe with friends and family!