|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||80%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Like most good Louisiana gumbos, this one starts with a rich roux. The standard "holy trinity" of vegetables is added to the gumbo along with smoked sausage and chicken. Use a spicy andouille sausage or make it with Polish sausage.
A delicious chicken gumbo the whole family will enjoy, or double and serve to a crowd for game day or another gathering. This gumbo is wonderful with hot boiled rice and crusty bread.
- 3 to 4 chicken breast halves (cut in small chunks)
- 4 chicken thighs (trimmed and cut in small pieces)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 12 to 16 ounces smoked sausage (cut in 1/2-inch pieces)
- 1 cup onion (chopped)
- 1/2 cup green bell pepper (chopped)
- Optional: 1/4 cup red bell pepper (chopped)
- 3 ribs celery (chopped)
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 3 medium cloves garlic (minced)
- 6 cups chicken broth
- 1 (14 1/2-ounce) can diced tomatoes
- 1 small bay leaf
- 1 teaspoon Creole seasoning blend (or to taste)
- 1/2 teaspoon dried thyme leaves
- 4 green onions (chopped)
- 2 tablespoons fresh parsley (chopped)
Gather the ingredients.
Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour.
Heat 1 tablespoon of oil heavy skillet or sauté pan over medium heat; add chicken.
Cook, stirring until browned. Transfer to a dish and set aside.
Brown sliced sausage.
Add to chicken mixture.
Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.
In a large, heavy pot, heat the 1/2 cup of oil and add the 1/2 cup of flour.
Cook, stirring constantly until the roux reaches a deep blonde color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.
When roux has reached the color you want, add the vegetable mixture and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.
Add the minced garlic and cook 1 minute longer.
Add the chicken broth to the roux and vegetable mixture, along with the tomatoes, bay leaf, Creole seasoning, thyme, and the chicken and sausage.
Bring to a boil; cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.
Add the chopped green onions and parsley; heat for 5 to 10 minutes longer.
Mound hot cooked rice in bowls, ladle the gumbo around the mound, and serve with crusty bread and butter.