Elaine's Chicken & Sausage Gumbo Recipe

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Elaine's Chicken & Sausage Gumbo

Stacey Lawson

By
@slawson

This is my Momma's gumbo. It has always been my ultimate comfort food, especially during the cold months. Its best with a baked sweet potato or potato salad.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1/4 c
vegetable oil
1/4 c
all-purpose flour
1 large
yellow onion
4
celery stalks
1 lb
chicken breasts or chicken pieces
1 lb
andouille or smoke sausage sliced
2 qt
chicken broth
1 tsp
file (ground sassafras leaves)
salt & pepper
parsley
rice

Directions Step-By-Step

1
In a heavy bottomed stock pot, add oil and flour over medium heat.
2
To make a roux: stirring constantly in a figure 8 pattern, brown flour and oil mixture until it is the color of peanut butter or darker. STIR CONSTANTLY or it will burn and the roux is ruined.
3
Once the roux reaches the desired color add onions and celery with a teaspoon of salt. Let the veggies sweat a little, about 5 minutes.
4
Add chicken broth, stirring roux while adding broth to prevent lumps. Add salt and pepper to taste. If more liquid is needed, add some water.
5
Add sausage & chicken breasts or pieces, cover, and cook on medium to low heat until chicken comes off the bone easily, about an hour. While gumbo is cooking prepare rice, I usually cook two cups of rice.
6
After an hour, add finely chopped parsley to gumbo. Turn off heat and add about a teaspoon of file, this will thicken the gumbo.
7
Serve over a scoop of rice with some warm crusty french bread.

About this Recipe

Course/Dish: Chicken, Pork
Main Ingredient: Chicken
Regional Style: Cajun/Creole