Gumbo is a versatile and storied dish, deeply embedded in Cajun and Southern cuisine. While there are many varieties of gumbo, each with its own unique set of ingredients and flavors, two of the most popular versions are the chicken and sausage variety and the seafood variety.
The recipe we discuss below represents the chicken and sausage variety of gumbo. This version typically features a hearty combination of chicken and andouille sausage, a smoked sausage that’s a staple in Cajun cooking. The dark roux, made from cooking flour and fat together until they reach a deep brown color, forms the base of this gumbo, imparting a rich, nutty flavor. Okra is often included for its thickening properties and its own unique taste. This type of gumbo is known for its robust and smoky flavors, primarily derived from the andouille sausage and the dark roux.
In contrast, seafood gumbo, another beloved variant, primarily features seafood like shrimp, crab, and sometimes oysters. It often has a lighter base, sometimes made with a lighter roux or even a tomato-based broth, which complements the delicate flavors of the seafood. While it can also include okra or a file powder for thickening, the focus is on the variety of seafood used. Seafood gumbo is celebrated for its complex layers of flavors that highlight the freshness and natural taste of the ocean fare.
Both versions can include a variety of vegetables like bell peppers, celery, and onions, known as the “holy trinity” of Cajun cuisine, along with spices like cayenne pepper and paprika that give gumbo its characteristic warmth and depth.
Ingredients List
- 1 Whole Chicken
- 1 Gallon Water
- 2 Large Yellow Onions, peeled and small diced
- 1 ½ Pounds Andouille Sausage, cut into ¼” slices
- ¾ Cup + 3 Tablespoons Vegetable Oil
- 4 Ribs Celery, small diced
- 1 Red Bell Pepper, seeded and small diced
- 1 Green Bell Pepper, seeded and small diced
- 5 Cloves Garlic, finely minced
- 1 Cup All-Purpose Flour
- 2 Tablespoons Cajun Seasonings
- 2 Bay Leaves
- 1 Pound Fresh or Frozen Okra, thick cut sliced
- Gumbo File, for garnish
- Cooked Long Grain Rice, for garnish
- Optional Potato Salad, for garnish
- Sea Salt and Pepper, to taste
Preparation Steps
- Place the whole chicken in a large pot and cover with 1 gallon of water. Simmer on low to medium heat for 75 to 90 minutes until the chicken is fully cooked.
- In a separate pot, sauté the sausage slices in 3 tablespoons of vegetable oil over medium heat for 5 to 6 minutes. Set aside.
- In the same pot, caramelize the onions over low heat for 45 to 60 minutes.
- Add celery and bell peppers, sautéing for 6 to 8 minutes.
- Stir in garlic and cook for another 45 to 60 seconds. Set the sautéed vegetables aside.
- Remove the chicken from the broth, strain the stock, and keep it warm.
- Debone the chicken, chop the meat, and set aside.
- In the pot with the sautéed vegetables, make the roux by heating the remaining oil and gradually whisking in flour until it turns the color of a dark penny.
- Add the vegetables back into the pot with the roux, adding Cajun seasoning.
- Gradually add chicken stock to the pot, followed by the chopped chicken, sausage, bay leaves, and okra.
- Bring to a boil, then reduce to a simmer for 1 hour, adjusting seasonings as needed.
- Serve hot, garnished with gumbo file and over cooked rice. Optional potato salad can be served alongside.
Preparation and Cooking Time
- Total Time: Approximately 3 hours
Serving Information
- Best served hot, perfect for a comforting and hearty meal.
Make-Ahead, Storage, and Reheating Notes
- Make-Ahead: Can be prepared 1 day in advance.
- Storage: Store covered in the refrigerator for up to 5 days or freeze for up to 6 months.
- Reheating: Warm in a saucepot over low heat, adjust seasonings, and serve.
Tips or Variations
- Experiment with different types of sausage or add seafood like shrimp for variation.
- Adjust the heat level with more or less Cajun seasoning according to taste.
Last Modified: 12/18/2023