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Chicken and Sausage Gumbo
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Chicken and Sausage Gumbo Recipe

Keyword: gumbo

Ingredients

  • 3-4 pounds of chicken, sliced small with bone pieces
  • 1 ⅓ cups of smoked sausage
  • 1 bay leaf
  • 9 cups of chicken broth
  • 2 cups of rice , cooked
  • 1 tsp of garlic, minced
  • ¾ cup of chopped onion
  • ¾ cup of chopped green pepper
  • ¾ cup of chopped celery
  • 1 ½ cups of flour
  • 1 tsp of garlic powder
  • 1 cup of okra, chopped
  • 2 ½ cups cups of vegetable oil
  • 1 ½ tsp of cayenne pepper
  • 1 tsp of black pepper
  • 1 ¼ tsp of white pepper
  • 1 tsp of powdered mustard
  • 1 ½ tsp of paprika

Instructions

  • Set the chicken aside in a bowl and then mix together your mustard powder, salt, the different peppers, cayenne pepper, garlic, okra, and paprika. Take about 4 teaspoons of this mixture and rub the chicken with it.
  • Pour your flour into a separate bowl and add in 2 teaspoons of your leftover space next. Combine well.
  • Heat oil up in a large skillet (at least 10 inches). Coat your chicken in the flour mixture and shake off any extra flour. Keep the remaining flour to the side.
  • Once the oil is hot and starting to smoke, place your chicken in with the skin side facing down. You should cook your chicken for about two minutes on each side. You know it's cooked when it is golden brown on that side. Flip over and cook the second side for about 3 minutes until it ground. You don't want to crowd your pan, so cook your chicken in small enough batches to leave enough room for all the chicken to cook thoroughly. Then, use paper towels to drain out and dab the oil from the chicken.
  • The next step for this gumbo recipe chicken and sausage is to drain off the fat from the skillet. Keep about 1 cup of fat remaining. The fat you have drained off needs to be used to make a roux. You'll heat this in a pan on high heat until the fatty oil is starting to smoke. Add in the remaining seasoned flour and stir quickly with a wire whisk. Keep stirring and cooking until your flower and fatty oil turn golden brown. Don't allow it to burn, and what you've made here is a roux.
  • Then, you take your celery, green pepper, and onion and add them to the roux and mix together. Then, take this pan off of the heat.
  • Cook your broth until it starts to boil. Then, add in half a cup of your roux mixture and stir quickly. Keep adding in your roux 1/2 cup at a time, continuing to stir quickly as you add it.
  • Next, to make Louisiana gumbo recipe chicken and sausage, we need to add in your smoked sausage and stir that. While you stir quickly allow it to keep cooking for about 15 minutes.
  • Add in your chicken, garlic, and bay leaf. Cook for another 40 minutes on a medium to low heat and stir every so often.
  • Take the chicken out of your crockpot gumbo recipe chicken and sausage. Remove the chicken from the bones and get rid of the bones. They have served their purpose at this point. Cut your chicken into smaller pieces and place it back into the pot. You can serve your gumbo with rice.