Chicken and Sausage GUMBO

Inspiration

GUMBO GUMBO GUMBO

Truly one of our all time favorites… Chicken and Sausage GUMBO

I remember all the trips going to Baton Rouge, Louisiana to see my grandparents over the years.  My grandfather, Bainbridge Dugazon always had a pot of gumbo on the stove when we arrived.  The gumbo was shared with family and friends over a meal of crusty french bread, lots of butter and a crispy green salad.  Oh and don’t forget your favorite hot sauce… Tabasco, Louisiana or Crystal… all available at DUGAZON.   We also loved to visit Phil’s Oyster Bar on Government Street for their gumbo when not made at home.  I can just smell it now.  Here is a recipe of our favorite Chicken and Sausage Gumbo.  Enjoy as this is one of Louisiana’s signature dishes.

Ideal Serving Moment

In our opinion, this is incredible anytime of the year, but perfect for a chilly spring, fall or winter night to comfort the soul! It can be served as a meal on its own with a crispy green salad and vinaigrette dressing, crunchy french bread and of course your favorite hot sauce. It pairs well with any kind of dessert.  Enjoy with your loved ones and friends.  The more the merrier!

Recipe Details

Serves: 6-8

Adapted from ‘Cooking Up A Storm’

Ingredients

• 1 (3-5 pound hen), cut into serving pieces (bone preferred) but can use boneless breasts and thighs

• Salt to taste

• 1 teaspoon Tony’s (Tony Chachere’s)

• 1 cup vegetable oil

• 1 cup all-purpose flour

• 2 cups yellow onion chopped

• 1 cup green bell pepper chopped

• ½ cup celery chopped

• Approximately 2.5 quarts of chicken broth (store bought is fine)

• 2 bay leaves

• ½ teaspoon thyme (fresh or dried)

• 1 pound andouille sausage, sliced ¼ inch thick

• ¼ cup green onions chopped (the whole onion)

• 2-3 tablespoons fresh parsley chopped

• Hot rice for serving

Preparation

Season the chicken with salt and the Tony’s and set aside

Take a large dutch oven (love a Le Creuset) or a good old Magnalite (Louisianans use this), this is what you make the roux in.  Combine the oil and flour over medium heat, stirring constantly with a wooden roux spoon.  Cook for about 30-35 minutes until the roux is a dark brown.  Then add the onions, bell peppers, and celery (known as the trinity) and cook for 8-10 minutes, until the vegetable are very soft.  

Add the chicken broth and stir until mixed.  Add the chicken, thyme and bay leaves.  Now bring to a boil, then reduce heat to a simmer.  Partially cover for 2 to 3 hours until the chicken is tender to the fork. Add additional broth if needed while simmering.  Add the andouille and simmer for another 30 minutes.  We like to cook the andouille in a flying pan (sliced) beforehand.  

Adjust the seasonings to your liking then add the green onion and parsley.  When ready to eat, remove the bay leaves.  

Serve over hot rice.  Accompany with a crunchy green salad with french vinaigrette, crusty french bread, butter and your favorite hot sauce.