Louisiana Chicken and Sausage Gumbo
I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didnt realize it until I sat down the try to type this, I dont know HOW I make gumbo Gumbo isnt about recipes. I never saw my Maw Maws recipe because she didnt have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo wont taste like yours and yours wont taste like mine, altough mine tastes pretty similar to Maw Maws but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this recipe. If you cant, you might want to find someone to show you how.
I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didnt realize it until I sat down the try to type this, I dont know HOW I make gumbo Gumbo isnt about recipes. I never saw my Maw Maws recipe because she didnt have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo wont taste like yours and yours wont taste like mine, altough mine tastes pretty similar to Maw Maws but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this recipe. If you cant, you might want to find someone to show you how.
- pepper
- salt
- butter
- flour
- 1 large onion diced
- 1 large green pepper diced
- 1 whole chicken cut up (save the gizzards and stuff for your dirty rice)
- sausage as much as you feel like cutting up
- water or chicken broth how much depends on how big your chicken is and how much gumbo
- 1 head garlic diced (as many cloves as you'd like)
- 2 stalks celery cut up
- cajun seasoning (i use tony chachere's it is available on the internet) or creole seasoning (i use to
- Carbohydrate 107.066291874998 g
- Cholesterol 1517.08385415853 mg
- Fat 306.219852288598 g
- Fiber 7.18328139591217 g
- Protein 380.160220833301 g
- Saturated Fat 88.3195854147232 g
- Serving Size 1 1 Big Pot (2512g)
- Sodium 1503.92174997821 mg
- Sugar 99.8830104790856 g
- Trans Fat 26.1001047914519 g
- Calories 4784 calories
Step-by-step
- Melt some butter in your heavy bottomed pot.
- Sprinkle your chicken with a lil bit of flour.
- Brown in the butter (about 5 minutes?) Remove.
- In the same pot, using equal parts butter and flour, make your roux. (see my recipe list, if you dont know how to do this, it is posted under gumbo base, aka roux)
- Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
- In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
- Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
- It doesnt matter how long of a little while as long as you dont let it burn.
- Add chicken back into the pot.
- Start adding your water or broth slowly, stirring the whole time.
- You will know when you have enough by how thick or thin your gravy is.
- If you want thinner gravy, more stock, if you want thicker gravy, less stock.
- Season with more salt, more pepper and the cajun seasoning blend.
- Bring just to a boil and lower heat to a simmer.
- Add sausage.
- Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back. (about an hour and a half?)
- Serve over rice.
Louisiana Chicken and Sausage Gumbo: A Taste of Home
The aroma of Louisiana gumbo is a powerful thing. It conjures up images of cozy kitchens, family gatherings, and the comforting warmth of Southern hospitality. For me, the scent alone transports me back to my childhood, to my Maw Maw's kitchen, where the air always hummed with the happy clatter of pots and pans and the rich, earthy fragrance of simmering spices. This isn't just a recipe; it's a memory, a tradition passed down through generations, a testament to the heart and soul poured into every bubbling spoonful.
My Maw Maw never measured anything. She cooked by instinct, by feel, by the rhythm of the simmering pot. She taught me to cook the same way – not by following strict measurements, but by understanding the balance of flavors, the interplay of textures, the art of seasoning until it sings. This "recipe" isn't a set of rigid instructions, but a guide, a starting point for your own gumbo journey. It's a framework that allows you to personalize your creation, to add your own touch of heart, your own unique twist.
Gumbo is more than just a dish; it's a story. It's a reflection of the land, the people, and the rich culinary heritage of Louisiana. Each ingredient tells a part of the tale – the earthy sweetness of the Holy Trinity (onion, bell pepper, and celery), the savory depth of the roux, the tender succulence of the chicken, and the spicy kick of the andouille sausage. It's a dish that invites you to slow down, to savor each bite, to appreciate the time and effort that went into its creation.
Making gumbo is a process of discovery. It's a journey of experimentation and refinement. Don't be afraid to adjust the seasoning, to alter the ingredients to your liking. Add a pinch of this, a dash of that, and let your own culinary instincts guide you. This is where the magic happens – in the subtle adjustments, the intuitive understanding of flavor, the confident hand that transforms simple ingredients into a culinary masterpiece. The beauty of gumbo is its adaptability, its ability to reflect your individual tastes and preferences.
Remember, the best gumbo is made with love and passion. It's a dish that tastes of home, of tradition, of family. It's a culinary embrace, a warm welcome to the table, a celebration of Southern soul. So gather your ingredients, roll up your sleeves, and let the delicious adventure begin. Embrace the imperfections, the variations, the uniquely personal touch that only you can add. Because in the end, the truest measure of a gumbo isn't in following a recipe, but in crafting a taste of home.
Beyond the technical aspects of cooking the perfect gumbo, there's a deeper narrative at play. It's about creating a connection to your heritage, whether it be through family traditions or simply by embracing a culinary style that resonates with your soul. This extends to the very act of cooking itself – a mindful practice that allows you to connect with yourself and your surroundings, a form of self-expression as much as it is a culinary endeavor.
Ingredients: The ingredients list itself provides an opportunity to explore different flavors and textures. Experiment with different types of sausage, perhaps adding some spicy chorizo or a smoky Andouille. Consider adding shrimp or oysters for a seafood twist. The possibilities are endless, and each variation offers a unique flavor profile. The art lies not only in the precise measurements of each ingredient but also in the creative improvisation that comes with using fresh, high-quality ingredients, allowing their natural flavors to shine through.
The Roux: The heart and soul of any gumbo is the roux. It's a culinary dance between butter and flour, a slow, deliberate process that transforms simple ingredients into a complex foundation of flavor. The color of the roux dictates the intensity of the flavor, from a light, nutty blonde roux to a deep, rich dark brown. Mastering the roux is a skill that comes with practice, but the rewards are well worth the effort. The depth of flavor it imparts to the gumbo is unparalleled.
So, gather your ingredients, embrace the imperfections, and let the warmth of Louisiana fill your kitchen. This isn't just a recipe; it's an experience, a journey, a testament to the love and heart you put into each pot of gumbo. It is more than just a meal; it's a culinary story waiting to be told, and you, my friend, are the storyteller.
