Embark on a journey to the heart of Louisiana with our Chicken and Smoked Beef Sausage Gumbo, a soul-warming tribute to Cajun cuisine Infused with the spirit of Isaac Toups’ ingenious fast roux method, this dish is a testament to the art of quick, flavorful cooking without compromising authenticity.Jump to Recipe
The Essence of Cajun Comfort:
Gumbo is not just a dish; it’s a Louisiana tradition that brings people together through its rich, complex flavors. Our Kosher spin Gumbo recipe pays homage to this heritage, combining tender chicken, savory smoked beef sausage, and an array of aromatic vegetables in a velvety, dark roux-based broth.
Isaac Toups’ Fast Roux Method:
Isaac Toups, a master of Cajun cuisine, has revolutionized gumbo-making with his fast roux method. By intensifying the heat and constant stirring, he cuts the traditional roux preparation time without sacrificing depth of flavor. The result? A nutty, rich roux that forms the backbone of our gumbo in record time.
The Dance of Flavors:
1. Chicken: Succulent chicken thighs add depth and richness to the gumbo, releasing their juices into the broth as they simmer to perfection.
2. Smoked Beef Sausage: The smokiness of beef sausage infuses the gumbo with a hearty, savory element, creating a delightful interplay of flavors.
3. Holy Trinity: A classic trio of bell peppers, onions, and celery form the foundation of our gumbo, providing a mirepoix that adds layers of complexity to the dish.
4. Spices and Aromatics: A symphony of Cajun spices, including thyme, bay leaves, and TONY CHACHERE’S creole seasoning with two different bourbon rubs, elevates the gumbo to a harmonious crescendo of flavors.
The Fast Roux Advantage:
Toups’ method not only streamlines the cooking process but also allows the flavors to develop rapidly, resulting in a gumbo that tastes like it’s been slow-cooked for hours, even when prepared in a fraction of the time.
This gumbo is a celebration on its own, but serving it over a bed of fluffy white rice or, if you wish, a freshly baked cornbread enhances the experience, soaking up the luscious broth and adding another layer of texture to the dish.
Our Chicken and Smoked Beef Sausage Gumbo, inspired by Isaac Toups’ fast roux method, is a culinary journey to the heart of Cajun country. Whether you’re a seasoned gumbo enthusiast or a newcomer to this soulful dish, every spoonful is an invitation to savor the rich history and bold flavors of Louisiana. Let the enticing aroma and depth of taste transport you to the bayous and bring the warmth of Cajun comfort to your home.
The cast of characters.
Building the roux.
Building the Gumbo.
The Chicken & Smoked Beef Sausage Gumbo plated.
Chicken & Smoked Beef Sausage Gumbo
Using Isaac Toups fast cooking roux method to make my chicken & beef smoked sausage gumbo sacrifices nothing.
- 1 – 2 Packages Smoked Beef Sausage cut in 1" rounds
- 1 -2 Lbs Chicken thighs cut in 1" pieces
- 1/4 Cup Canola oil
- 1/4 Cup Gluten free flour
- 2 Whole Yellow onions diced
- 2 Whole Green bell peppers diced
- 3 Stalks Celery diced
- 3 Whole Bay leaves
- 3 Cloves Garlic diced
- 2 14.5 Oz Canned tomatoes
- 1/2 Bag Frozen okra
- 2 Tsp File powder
- 2 Tsp Smoked hickory salt
- 2 Tsp Black pepper
- 1 Tsp Thyme
- 1 1/2 Tbsp Creole powder divided
- 2 Tsp Bourbon smoked paprika powder
- 2 Tsp Bourbon smoked chili powder
- 6 Cups Homemade chicken stock
Begin by adding the chicken to a bowl and seasoning with each of the bourbon powders and a couple of teaspoons of the Cajun seasoning. In your Dutch oven, add a little oil. Once warm, add in the chicken and sear for 4 – 5 minutes. Remove from the skillet and cook the sausages until brown on each side. Remove from the skillet and set aside.
Now it is time to begin to make the roux. Add in the remaining oil and heat until it shimmers on medium high heat. Add the flour and mix in well. Stir frequently to avoid burning. Remember, we are using a quick cook method so tend to it the whole time. When you get a chocolaty color, it is time to start with the vegetables.
Add in the holy trinity and cook for 3 – 4 minutes. Next, add the garlic and cook for 1 minute. Now add in the can tomatoes and cook for a couple minutes to cook out some of the liquid. Follow with the chicken stock and once mixed in real well, add the bay leaves and the spices except for the file powder. Simmer for 10 – 15 minutes. You want the sauce to thicken up some. When thickened, add back in the chicken and sausage and simmer for 5 – 10 minutes. Finish by adding in the file powder and cook for another 2 minutes.
Serve with rice. Enjoy!
Next time, I will cook the sausage first so I can you some of the left over liquid, oil from the chicken. It had so much flavor because of the spice mixture.