| Level: | Easy |
| Total: | 3 hr |
| Prep: | 30 min |
| Cook: | 2 hr 30 min |
| Yield: | 12 to 15 servings |
Ingredients
- 2/3 cup canola oil
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1/4 cup finely chopped onion, plus 2 cups roughly chopped
- 1 cup low-sodium chicken broth
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 pound smoked sausage, sliced
- 8 ounces tasso ham or andouille sausage, diced
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 3 to 4 scallions, chopped
- Cooked white rice, for serving (optional)
Instructions
- Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
- Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
- Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
- Serve over rice.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 382 |
| Total Fat | 30 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 72 mg |
| Sodium | 432 mg |
Reviews
This is a great recipe for a true South Louisiana Gumbo. You can tweak it to your liking. But cook the roux taste out. That’s how you do it.
This is a very delicious gumbo! It is not the easiest gumbo to make but it is the tastiest gumbo I’ve ever made. Definitely worth the effort!
My advice- Use 10 cups of water, 1 tsp of salt, 1 tsp of cayenne, double the celery and green pepper. Can make in less than 2 hrs!
Based on the previous reviews, I made quite a few modifications. I browned the uncut chicken first, then baked it the rest of the way. I made the roux pretty much as prescribed, let sit only 5 minutes before adding the minced onion (though I did have to stir the roux occasionally while it was cooling) . I used 10-12 cups of water and 1 chicken boullion cube. Boiled the veggies per the recipe. Added the roux per the recipe in thirds, over a span of about 15 minutes. Added the sausage (12 oz smoked sausage + 12 oz andouille sausage) and seasonings (decreasing to 1 tsp salt and 1 tsp cayenne). Chopped the cooked chicken and simmered for 30 minutes. I forgot about the green onions. All told, it took me 1 hrs and 45 minutes. I served over brown rice.
Even with half of the recommended water, I felt like there weren’t enough veggies. Some of that was my own fault with omitting the scallions. But I could have easily doubled the green pepper and celery. Also, I belatedly thought about getting some frozen okra and adding that in the last 30 minutes.
This recipe needs to be taken down and go back for editing. Is it 12-15 servings? 20 cups of water? Are other amounts correct?
It was good however I added like 1/8 cup corn starch to get it to thicken which it didn’t until the next day in the fridge. I don’t know 3+ hours is a lot of work for the same taste of a zatarain’s red bean and rice and throw in some sausage. Less work too
Great recipe, like the other reviewer I don’t add the salt and it’s very tasty!! My go-to recipe for gumbo.
Awesome! Best gumbo ever!!!
Awesome
Super good!! The only thing I did not add was the 2 tablespoons of salt!!! It sound it like a lot so I just added salt to taste and I used 14 cups of water + 2 cups of the regular chicken broth so a total of 16 cups of liquids. Serve it with rice and it was a winner!! We are a family of five and everyone love it!!!
I’m from baton rouge, La. The recipe was ok but I found a couple of things wrong. First you don’t need all that water, I used some of the water and chicken broth. I also browned my chicken first, and I used everything else plus chopped garlic, parsley, and Gumbo file. This was my first time making chicken and sausage Gumbo. Every Christmas I make seafood Gumbo, so I know what it is suppose to look like and taste like.