Wednesday, March 14, 2012

Chicken and Smoked Sausage Gumbo

This is by far my favorite gumbo. As with any great gumbo, the key is the roux. Taking the time to make a proper roux makes all of the difference in the world.

This is my take on a recipe from Emeril Lagasse.

Makes: 6-8 servings
Prep time: 20 minutes
Cook time: 3 hours 30 minutes
Printable Recipe


  • 1 lb andouille sausage, cut 1/2" rounds
  • 4 lbs skinless chicken thighs
  • Creole seasoning
  • 1 cup all-purpose flour
  • 1 large white onion, chopped
  • 5 stalks celery, chopped
  • 1 medium green bell pepper, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne (or more, to taste)
  • 3 bay leaves
  • 9 cups chicken stock
  • 3 green onions, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • 1 tablespoon file powder
  • Seasoned white rice (see below)
  • Hot sauce, to taste
  • Oil for frying

1. Heat a tablespoon of oil in a large Dutch oven or pot. Add the sausage. Brown and remove to a paper towel-lined plate to drain.

2. Season the chicken with Creole seasoning and brown in the Dutch oven (you may have to work in batches). Remove to a plate and refrigerate.

3. Add 1/4 cup of oil to the pot and stir in the flour. Cook, stirring constantly, for 20-24 minutes or until the mixture (a roux) turns the color of dark chocolate.

4. Add the onion, celery and bell pepper to the pot and cook another 5 minutes.

5. Add the sausage, salt, cayenne, bay leaves.

6. Stir in the chicken stock. Bring to a boil and reduce to a simmer, and continue simmering for 1 hour.

7. Add the chicken to the pot. Simmer another 1 hour to 1 1/2 hours, occasionally skimming off any fat that rises to the surface.

8. Remove pot from heat. Remove the chicken and let cool slightly. Remove bones and shred and return the meat to the pot.

9. Stir in the green onions, parsley, and file powder.

10. Serve over rice with hot sauce on the side.

For the rice:

Makes: 7 cups
Cook time: 30 minutes


  • 2 cups long-grain white rice
  • 4 cups chicken stock
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons salt
  • 1 bay leaf

1. Place all ingredients in a large pot. Bring to a boil.

2. Reduce heat to a simmer, cover, and let simmer for about 20 minutes.

3. Remove pan from heat and let sit for 5 minutes.

4. Remove bay leaf.

5. Fluff rice with a fork and serve.

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