It does not get any more NOLA than my go-to chicken and sausage gumbo recipe, and a one pot-meal? Cousins, you know how I love not having extra dishes. Stewed low and slow for a couple of hours, the deep rich flavor that develops is, to me, what comfort food is all about.
| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 1 hr 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 1 hr 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons plus 1/2 cup canola oil
- 1 pound boneless chicken breast and thigh meat
- Kosher salt and freshly ground black pepper
- 1 pound andouille, cut crosswise into 1/2-inch slices
- 1/2 cup all-purpose flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 2 to 3 tablespoons roasted chicken base, preferably Better Than Bouillon Roasted Chicken
- 2 tablespoons minced garlic
- 1 tablespoon gumbo file powder
- Pinch Cajun seasoning
- 2 bay leaves
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup chopped scallions
- Cooked long-grain white rice, for serving
Instructions
- To a large Dutch oven, add 2 tablespoons of the oil and heat over medium-high heat. Sprinkle the chicken with salt and pepper, then sear until golden brown, 4 to 5 minutes per side. Remove the chicken from the pan and add the andouille, cooking until golden brown. Remove from the Dutch oven and set aside.
- Combine the remaining 1/2 cup oil and the flour in the Dutch oven over medium heat. Cook, stirring constantly, to make a deep, dark brown roux, 20 to 25 minutes. Add the onions, celery and bell peppers, then add some salt and cook, stirring, until transparent, 4 to 5 minutes. Add the chicken base, garlic, gumbo file, Cajun seasoning, bay leaves, salt and pepper. Stir for another 2 to 3 minutes. Add 8 cups water to the pot. Using a large whisk, whisk until the roux mixture and water are well combined. Bring to a boil, then reduce the heat to medium-low. Cook, uncovered and stirring occasionally, for 1 hour. (Add more water as needed.)
- Turn the heat down to medium and add the chicken and andouille. Cover the pot and simmer for 2 hours. Remove from the heat. Stir in the parsley and scallions and remove the bay leaves. Top with additional parsley and scallions. Serve with the rice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 801 |
| Total Fat | 59 g |
| Saturated Fat | 14 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 49 g |
| Cholesterol | 181 mg |
| Sodium | 863 mg |
| Serving Size | 1 of 8 servings |
| Calories | 801 |
| Total Fat | 59 g |
| Saturated Fat | 14 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 49 g |
| Cholesterol | 181 mg |
| Sodium | 863 mg |
Reviews
This recipe is very close to the way my Cajun family cooks gumbo. The only difference is I was taught to never ever add the file powder until the gumbo is cooked. Most restaurants even have the file on the table so you can the file yourself.
Great dish! First time making gumbo and it was a hit with the entire family. Will be making this again in the fall and winter!
Not for nothing, but on the episode she said she was adding SIX cups of water and clearly added it all at once. If the disparity is that you add 6 c before you cover and let it cook and *then* add up to 2 more as needed, then this recipe should state that but it doesn’t.
It’s super annoying that whoever manages this site won’t address the error bc these kinds of disparities are chronic on here and are never even acknowledged, no less fixed.
It’s super annoying that whoever manages this site won’t address the error bc these kinds of disparities are chronic on here and are never even acknowledged, no less fixed.
Fantastic! Flavor is off the charts delicious! The plain rice with it is perfect. Highlights the gumbo. This is what the gumbo tasted like when I was in the south and I appreciate this great easy recipe