Cajun Gumbo with Chicken and Sausage
The spicy stew that made Louisiana famous. It’s a melting pot of culinary culture spanning several parts of the globe.
- 1 lb of chopped frozen okra, defrosted
- 4-5 boneless skinless chicken breasts, cut into small pieces
- 3/4 cup of canola or vegetable oil
- 1 cup of flour
- 2 cups of yellow onions, chopped
- 1 cup of celery, chopped
- 1 cup of bell peppers, chopped
- 1 lb of smoked sausage, sliced into discs
- 3 bay leaves
- 1 tbsp of cayenne pepper
- 1/2 tsp of paprika
- 1/2 tsp of granulated garlic
- 1/4 tsp of oregano
- 1/4 tsp of thyme
- 9 cups of chicken broth
- 1/2 cup of green onions, chopped
- 2 tbsp of parsley
- Salt and pepper to taste
- Rice for serving
- In a frying pan or skillet, heat up 2 tbsp of oil on high heat.
- Fry the okra in the oil until lightly browned. Set aside.
- Heat up 2 more tbsp of oil in a Dutch Oven or stock pot on medium-high heat.
- Season the chicken with salt and pepper, then place into the oil.
- Cook the chicken halfway, then set aside.
- Turn the heat down to medium, and mix the flour with the remaining oil in your pot.
- Cook and stir the flour and oil until it turns a chocolate-brown.
- Add in the celery, yellow onion, and bell peppers.
- Stir and cook for 4-5 minutes until vegetables soften.
- Place the sausage into the mixture, along with the cayenne pepper, paprika, granulated garlic, oregano, thyme, and bay leaves.
- Slowly pour in the broth, then stir to allow the roux to dissolve.
- Bring the gumbo to a boil, then reduce to medium-low and simmer for an hour.
- Add in the chicken, okra, parsley, and green onions.
- Stir and simmer for 30 more minutes until chicken is fully cooked.
Frying the okra on high heat is necessary to keep it from becoming slimy.
A Dutch Oven is ideal for gumbo, but you can do this with a stock pot if you wish.
Be sure to continuously stir the flour and oil when making your roux (up until you add the vegetables). You don't want the flour to clump up.
I'd keep the rice separate except for when you're serving the gumbo. Stirring it in and storing it that way will only make your leftovers into a thick sludge.
This recipe can also work for a seafood gumbo. Simply take out the chicken and sausage and use shrimp, crawfish, or whatever shellfish you desire. Scallops would also work. You might also want to try seafood broth as opposed to chicken in this case.
If cayenne pepper is too spicy for your personal tastes, then skip it. Same with the okra if it's too much trouble for you.
Best way to serve any gumbo is to place some rice in a bowl, then ladle your gumbo on top. Have a bottle of Louisana hot sauce nearby for those who want to turn up the heat.