Chicken gumbo is a rich, deeply flavorful Louisiana stew that is welcome on dinner tables any time of year. With tender chicken, smoky sausage, silky vegetables, and aromatic filé powder, this dish is the ultimate comfort food. While gumbo recipes vary across Louisiana, there are some key techniques and ingredients that go into making an authentic chicken gumbo at home.
What Makes Chicken Gumbo So Special
Gumbo gets its distinctive flavor from a few key components
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The roux – This is made by cooking oil and flour together until browned It adds incredible depth of flavor and richness Taking the time to properly brown the roux is vital.
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The Holy Trinity – Onions, bell peppers, and celery provide the aromatic backbone. No gumbo is complete without sweating these veggies in the roux.
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Dark chicken stock – For best flavor, make your own stock by simmering chicken bones, veggies, and herbs. But store-bought works too.
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Andouille or other smoked sausage – The smokiness complements the vegetables and seasoning.
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Okra – Traditionally used as a thickener and for its distinct flavor. Frozen cut okra works great.
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Filé powder: Ground sassafras leaves give it a thick, earthy taste. Stirred in at the end prevents bitterness.
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Slow simmer – The long cook time allows the ingredients to develop deep, blended flavor.
Step-By-Step Instructions for Chicken Gumbo
Follow these tips for authentic chicken gumbo made right at home:
Brown the Meats
- Dice andouille sausage and cook until browned. Remove and set aside.
- Brown boneless, skinless chicken pieces on both sides in the drippings. Remove and set aside.
Make the Roux
- In the same pot, heat oil over medium heat.
- Slowly whisk in flour to make a smooth paste.
- Cook the roux, stirring constantly, until it turns a rich chocolate brown. This can take 20-30 minutes. Watch closely to prevent burning.
Build the Base
- Add the onion, bell pepper, celery (the Holy Trinity) to the roux. Cook until softened.
- Add garlic and cook 1 minute more.
Finish the Gumbo
- Gradually whisk in warmed chicken stock.
- Add bay leaves, Worcestershire sauce, Cajun seasoning, thyme, hot sauce, and salt.
- Return the browned chicken pieces to the pot.
- Simmer for 45 minutes, then remove chicken and chop into bite-size pieces.
- Add back the chicken along with the sausage. Simmer 30 minutes more.
- Stir in chopped scallions and simmer 30 more minutes.
- Remove bay leaves. Stir in filé powder just before serving.
Serve Chicken Gumbo
- Ladle gumbo into bowls over a scoop of hot cooked rice.
- Garnish with more scallions and hot sauce.
You can make chicken gumbo at home that tastes just as good as it does at the best New Orleans restaurants if you know how to do it right and use a few special ingredients. The flavor is so complex and satisfying that the extra steps and long cook time are worth it.
Tips for the Best Homemade Chicken Gumbo
Here are some handy tips from the pros for perfect chicken gumbo every time:
- Heat the stock before adding to prevent separating the roux.
- Stir stock in slowly to emulsify it into the roux.
- Use a wooden spoon when making the roux. It scrapes the bottom well.
- Don’t skip the hot sauce when serving. It balances the richness.
- Make the roux ahead and refrigerate up to 2 days for quicker gumbo later.
Common Chicken Gumbo Questions
If you’re new to making gumbo, here are answers to some frequent questions:
What’s the difference between gumbo and jambalaya?
- In gumbo, rice is served on the side. In jambalaya, it’s cooked together with the other ingredients.
How can I thicken the gumbo?
- Traditional thickeners include okra and filé powder. Avoid corn starch, which changes the texture.
What if my roux is bitter tasting?
- A bitter roux likely cooked too long and burnt the flour. Unfortunately, you’ll have to start over.
Is chicken gumbo freezer-friendly?
- Yes, gumbo freezes well for 2-3 months. Thaw overnight before reheating.
Can I prepare gumbo ahead of time?
- You can make the entire recipe up to 5 days in advance. Or make just the roux 2 days ahead.
What meats work well in gumbo?
- Andouille sausage, chicken thighs, smoked ham, shrimp, crawfish, beef, or oysters are common.
With the right approach and a little practice, you can master authentic chicken gumbo to enjoy for holidays, game day, or just a cozy weeknight dinner. The from-scratch process is time consuming but so rewarding.
Step 5: Add a Holy Trinity of Vegetables
By sautéing the vegetables and letting their sugars come out, the Creole and Cajun holy trinity adds a sweet smell to the nutty and earthy dish. Sauté the chopped vegetables until tender, about 5 minutes, in the roux. The recipe won’t look that appetizing at this point, but I promise it’s the start of greatness!.
can you freeze gumbo?
Yes, you can freeze chicken, sausage and shrimp gumbo for up to 3 months. Before freezing, let the stew cool all the way down. Then, put it in freezer-safe containers, quart-sized bags, or freezer bags, leaving about an inch of space at the top for expansion. To make it easier to fill these bags, put them in something that has a lid that you can wrap around the edge of. For example, put a sandwich-sized bag in a mug and then cuff the edges around the mug. Final packaging tip, make sure to let out any excess air before you seal.
How to Make Chicken & Sausage Gumbo | Allrecipes
FAQ
What are the ingredients in a gumbo?
Ingredients1 cup all-purpose flour. ¾ cup bacon drippings. 1 cup coarsely chopped celery. 1 large onion, coarsely chopped. 1 large green bell pepper, coarsely chopped. 2 cloves garlic, minced. 1 pound andouille sausage, sliced. 3 quarts water.
How is chicken gumbo made?
Chicken gumbo is a hearty stew traditionally made by browning chicken and sausage, creating a roux (a mixture of flour and fat), and simmering it with vegetables, broth, and spices.
What are the two rules of gumbo?
What goes into a gumbo varies as much as the cook making it, but there are a few rules to keep in mind. Thou Shalt Never Use Tomatoes. Thou Shalt Not Use Un-Cajun Sausage. Thou Shalt Not Use Store-Bought Roux. Thou Shalt Always Use a Bowl. Thou Shalt Only Use a Wooden Spoon.
Should I cook my chicken before putting it in my gumbo?
Chicken: To develop the flavor of the gumbo, start by cooking the chicken and reserving the liquid. I use boneless, skinless chicken breasts, thighs, or a mixture. It cooks quickly for a delicious broth.