I love food, ALL food. I love the familiar foods I grew up with but I especially enjoy new foods from other cultures and countries. Our whole family especially loves spicy and flavorful foods. Gumbo is right up our alley! It’s my oldest very favorite meal and she requests it all the time so we make it monthly.
This recipe is great because it only get’s better the longer it simmers, so you can start it at any time during your day, the earlier the better, but it’s also great if you make it right before! I make a huge batch and it makes great leftovers. Although it never lasts very long since everyone loves it (I’m enjoying a bowl right now as I write this)
I like to change authentic recipes to fit my tastes, so I don’t include okra in this recipe, and while I love shrimp, my kids don’t so I don’t include them either (for now, hoping the kids develop more tastes as they get older). What about you? any favorite ingredients in Gumbo I should consider adding to mine? It’s hard to go wrong with this dinner!
I prefer my Gumbo soupy, really soupy. I add a lot of the gumbo over the rice and let it sit awhile, let the rice soak up the sauce! Its perfection, BUT my husband likes his with more rice. The kids are split, half and half, I’m slowly winning them over to the more sauce, but now I’m having to make bigger and bigger batches!
Chicken and Sausage Gumbo Recipe
- 2 Tbsp Oil
- 1 lbs Chicken thighs or breasts cubed
- 36-42 oz Andouille or smoked sausage sliced
- 2/3 C Oil
- 2/3 C all-purpose flour
- 1 lrg onion chopped
- 1 lrg green pepper chopped
- 2-3 celery ribs chopped
- 10 oz Ro-Tel (diced tomatoes with green chilies) or just diced tomatoes
- 6 C chicken broth
- 3 Bay leaves
- 5-8 springs thyme
- 1-2 C water add more to preference
- 1 1/2 tsp Salt
- 1/2 tsp pepper
- Cooked Rice
- In a large pot saute the chicken and sausage together. I like to season the chicken with salt and pepper. Once browned pull out and put aside (leaving the drippings)
- Add the oil and flour and cook over medium high, stirring constantly, until it’s the color of a copper penny (this is your roux)
- Add the onion, green pepper and celery and cook until the vegetables are completely tender, about 10 mins.
- Add some broth and stir, deglazing the pan.
- Add the the rest of the broth, Ro Tel, broth, bay leaves, thyme, salt and pepper to the pot and stir. Add the chicken and sausage back to the pan.
- Once it simmers turn the heat to low and continue to simmer for a minimum of 20 mins, but the longer you simmer the better the flavor. Traditinally 3 hours is the minimum but all day is great for flavor.
- Add water as needed as the soup simmers for the soup texture you want.
- before serving take out the thyme stems and bay leaves
- Serve over rice