Who wants to try the chicken and sausage gumbo recipe? I might be a little stone to cooking, it is all about enjoying yourself and I take that to heart. I’m going to show you how to make chicken and sausage gumbo, gumbo is a Cajun stew. That is very heartfelt in south Louisiana, real. For occasional proper Cajun won’t make gumbo until it’s cold.


Chicken and Sausage Gumbo

This is the gumbo that I teach to everybody because you can get chicken thighs and smoked sausage anywhere in the kind of the United States, everybody’s got a price ever, we got celery, onions, garlic, bay leaf, flower thyme, oil, chicken stock, and beer.

So if you can’t find these ingredients Steel, We got a pound of chicken thighs. I use boneless but you can use bone-in, you can use a whole chicken. I like the chicken thighs because they’ll have the most flavor and a lot of fat, which is very nice.


Chicken and Sausage Gumbo


Read also: How to Make Pickling Spice


List of Ingredients Needed for Chicken and Sausage Gumbo

  • Chicken thighs
  • 3 smoked sausage
  • 2 ribs of celery
  • onions
  • 2 cloves of garlic
  • bay leaf
  • flower thyme
  • oil
  • chicken stock
  • beer
  • salt to taste
  • pepper


Read also: Sweet and Sour Pork Recipes


How to Prepare Chicken and Sausage Gumbo Recipe

  1. We’ll put a little grapeseed oil, a little bit of salt, and a lot of pepper. Turn them over a season on both sides. Placing our wood-burning gas oven, which everybody has obviously. Basically, you want to sear the chicken thighs. You can grill it on the grill, you can sear it in a pan. The broiler setting in your oven is going to be your best way to go about this. You could probably do eight minutes on each side. You just want to get a good hard, sear on the chicken. It’s going to add more depth and more flavor to the gumbo.
  2. While our chicken is cooking with a start. Our roof, Meru is a mixture of oil and flour, or fat and flour, equal parts, most of the time, but this your first time making Once you have your vegetables cut and ready to go, the first trick is to chop your onions. As you leave the end cap on and that’ll help out with a little trick to keeping the onion together.
  3. And since the onion is a circle and comes at an angle, watch your fingers, come back. Make sure you get all the little root ends. We want to use all of the onion and actually, what’s left is bell peppers, another little trick, the ribs, for where the lines are, if you cut lines, you can avoid the ribs and the end result is that you don’t have to clean. I always use celery, bell peppers, and onion. If you will of Cajun cooking and not to mention, you gotta remember the pope, which is the fourth ingredient, and that’s garlic.
  4. And you just want to dice these up. Grab two, ribs of celery, I will cut off the root part. Sometimes the root part gets bitter, our garlic got to be extra special with garlic is delicate. Use the back end of a Cleaver. Put your glue right to the million cutting board and give it a nice gentle wack That way, you don’t have to chop it up. You got minced, garlic instantaneously. Yes, that’s how I do it. Yes, you should do Its real fun.
  5. All of my cooking has a lot of garlic. Garlic has a wonderful, either all-hot flavor. That cannot be replaced. It is essential in some dishes. It is not optional, I would never say option on garlic, don’t be a weenie, put garlic to your meals.
  6.  As the bell pepper, you can just kind of shave down the sides. You don’t have to worry about peace eating it too bad using one jalapeno and of a couple of little seeds, get in there. It’s okay. It’s just a little extra heat and we’re going to miss these up a little fine.
  7. Now you notice I mixed all my celery onions and bell pepper together but I kept my garlic, separate. The reason for that is because garlic has a low smoke point. As in it, it burns real easy. We’re going to switch our vegetables off in the real hot room for we’re saving. Our garlic for the secondary sweat.
  8. Once your oil has started to smoke, this is where, when I add your flour, now once you add your flour, you are not to walk away from this. Want to have your vegetables, ready to rock going to have your beer open, you want to have your chicken stock handy. You walk away from a roof, you will burn or roof. This is your first roof, do not walk away.
  9. You cannot over-stir this. You can understand it and burn it. And this is half a cup of grapeseed oil, high smoke point, and half a cup of all-purpose flour and especially it’s going to make a slurry if you will, and this what I call a white roof. Now, in a couple of minutes, we’ll have a blond Roux. You can already start to tell this already going from life to blonde pretty quick. You’ll notice, if you let it sit, even for a couple of minutes, it’ll start to burn on the bottom of this.
  10. So, if this is your first true, go, low and slow. If you’re comfortable with yourself to feel a little Brave Builder, oh, go ahead and get that oil, nice and Rocket hot and keep them on. I’ve got it on medium-high right now and you can already tell this is going to take a lot of time will off of our gumbo this your first roof. You should probably take 30 to 45 minutes medium level. If you take you 20, we’ll probably have we started about 10 to 15, sorry, starting to smoke.
  11. And you’ll see, you’ll get that whip of dark Roux in the air. And this just, this brings me back. This is what home to me. Smells like food. We’re gonna add our vegetables, but not our garlic. Going to add a pinch of salt, and a normal, small little pinch. This is going to help release a lot of the moisture in our vegetables.
  12. Now, this is going to go pretty quick. That rule is already really hot about as hot as harmless sugar gets to. These are going to sweat quicker than they normally would. Well, that’s sweating down with a. Check our chicken. It sounds like it’s right. Sure. It is nice and crispy bits. We’re going to leave that fat in, and we’re going to deglaze with just a little bit of our beer, but choose a nice Amber Style.
  13. Make sure we get all that fond up, that’s just a good crispy bit, and that’s a lot of flavor in there. Our vegetables looking good. Now, that it’s calm down. Here’s where we can add our garlic at this point. Our onions are just starting to get translucent. Starting to turn the clay off. We’re just looking for a little while longer.
  14. Now, our onions are nice and translucent. Nice and clear. We’re adding our beer. Now, the alcohol will evaporate never want raw alcohol in a final product, he’ll take away a lot of flavor from the gumbo. Hey, now it’s about a cup and I’m going to give that a good stir. Stir pretty vigorously for the next couple of minutes because we want to make the gravy alcohol vapor.
  15. Now, we can add our chicken stock. Got a court here and we’re going to add it and stir it. If you ever had your liquids gravy too fast, And insert. You get lumpy gravy or lumpy stew because your flower congealed with it and you don’t want that. At this point, we can throw our chicken end, nicely this last little bit of that gravy in there, and really get the rest of that fond up there. That’s really the good parts.
  16. Add our bay leaves of five, a teaspoon of fresh thyme, and probably a tablespoon. Then 1/2 tbsp salt, the start, you can always add a little more salt, but you can’t take it out to about closets and 30 cracks of your black pepper. Yes, that’s a lot.
  17. I’m gonna chop up. Our sauce real quick. Got a pound of smoked sausage, but if you can find some andouille, get some on. Do it if you can’t grab your favorite smoked sausage and we’re not going to get too fancy with just to make little chunks. Think about how much sausage you would want in your mouth at one time. I make little chunks. You can make big chunks. If I was at the house, I might not even cut it up. I might just break it up with my hands and I, add our sausage.
  18. The heat is on a good medium-high until it comes up to a good simmer. We’re going to lower this thing down. You just kind of want it burbling. And yes, that’s a complicated culinary word, verbalist after we start to purple, we’re going to cover this thing and let it go. Stir it about every 10 to 15.
  19. You can’t overcook a gumbo on the best comes. I make roll all day, Sodom in the morning, sermon tonight, these had to roll for, at least, I say, three hours for the router cookout and to really develop all the flavor from the sausage and the chicken. Now we wait and drink. Here’s the fun part right now with Gumbo’s cooking, which is going to slice up some green onions. Cook ourselves Some white rice not like serve gumbo over. White rice is very traditional. It’s really just something to suck up. All the juices in the fat.
  20. Now, that our tumbles Several hours. Oh, you smell like booze. Good chickens. Nice and cooked down rules cooked out and grab yourself a bowl here. Don’t be shy about it. Don’t pull yourself a small bowl, not gonna enjoy yourself. Dish yourself a little bit of rice or a lot of rice, your call just willing to suck up. All the good juice Doris, sprinkle your chopped green onions. Enjoy yourself a good bowl of gumbo. This is Gumbo’s gonna be even better the next day. Leave it on the stove and I’ll be fine. Fridge, it up, take some to work. some will get jealous you’re eating gumbo and they’re just eating cheese sandwiches like that.



Chicken and sausage gumbo is a meal you shouldn’t miss out on, they are super tasty, delicious, and filling. Every spoon of it comes with goodness till the end. Why not try this recipe and I know you will love it.

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