Chicken and sausage gumbo is a classic for a reason.
This iconic chicken and sausage gumbo recipe represents everything we love aboutLouisiana cooking.
With ordinary ingredients, the right seasonings, and patience, the results are extraordinary.
Credit:Dotdash Meredith
ensure to brown the sausage and chicken until they both have crispy caramelization.
Secondly, don’t fear theroux.
Dotdash Meredith
What Is Gumbo?
Credit:Dotdash Meredith
To make chicken and sausage gumbo, you’ll need:
What Is File Powder?
Gumbo is a great make-ahead dish.
Refrigerate for up to two days for the freshest flavor and reheat on the stovetop before serving.
Credit:Dotdash Meredith
Store in an airtight container, and reheat on the stovetop until heated throughout.
you’re able to also reheat small portions in the microwave as needed.
Thaw overnight in the refrigerator, and reheat on the stovetop or in the microwave when ready to serve.
Credit:Dotdash Meredith
While another said, “I’ve made this recipe for the last 10+ years.
Definitely my go-to favorite.
Let’s also mention my family devours it and nothing is left over!!
Credit:Dotdash Meredith
It’s requested for holidays and get togethers all the time.
Drain on paper towels, reserving drippings in Dutch oven.
Remove to paper towels, reserving drippings in Dutch oven.
Make the roux:
Add enough oil to drippings in Dutch oven to measure 1/2 cup.
Reduce heat to low, and simmer, stirring occasionally, 1 hour.
Remove chicken; let cool.
Add sausage:
Add sausage to gumbo; cook 30 minutes.
Stir in green onions; cook for 30 more minutes.
Remove and discard bay leaves.
Prepare to serve:
Remove gumbo from heat.
Sprinkle with file powder, if desired.
Serve over hot cooked rice.
Garnish, if desired.
The dark brown roux used in this gumbo helps build deep flavor in the dish.
The consistency of gumbo can vary based on who’s making it.
