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One of favorite all times dishes. I adapt it with chicken and smoked beef sausage since I do not eat pork.
Jump to RecipeI have made gumbo many times. It is all about the roux. ROUX is a thickener developed in France some 200 – 300 years ago. Roux is a combination of oil and flour. In the classic New Orleans gumbo, it is cooked for quite a long time – some 45 minutes – to get the dark caramel to chocolate color we all know.
However, I saw a youtube video from BABISH working with a guest chef, Isaac Toups, a well known Cajun chef. He starts his dish with the roux cooked on super high heat. The roux is done in 10 minutes. You have to be very careful not to burn it or you will have to start all over. Once the roux is completed, all the ingredients are added into the roux to be cooked. The final result was phenomenal. I love this cooking methodology.
The resultant gumbo has a deeper flavor than my normal gumbos. Isaac also likes his gumbo more soupy. Next time, I will use this methodology but make it thicker. A couple examples of the traditional gumbos I have made are below:
EASY CHICKEN AND SAUSAGE GUMBO
Creating the quick dark roux.
Building the gumbo in the roux.
The Best Chicken & Sausage Gumbo plated.
Chicken & Sausage Gumbo
Winging a Cajun recipe by throwing together a roux to add deep, rich flavor.
Ingredients
- 1 1/2 Lbs Chicken thighs cut in 1" cubes
- 1 – 2 Lbs Beef smoked sausage
- 4 Tbsp Canola Oil divided
- 3 Tbsp Gluten Free Flour
- 2 Tbsp CajunCreole seasoning divided
- 1 Whole Medium Yellow Onions diced
- 1 Whole Green Peppers diced
- 1 Stalks Celery diced
- 3 Cloves Garlic minced
- 12 Ounces Frozen Okra
- 1 Tbsp File Powder
- 2 Cups Chicken Stock
- 1 Tsp Salt
- Tsp Ground black pepper
- 2 Tsp Worcestershire sauce
- 2 Tsp Louisiana hot sauce
- 4 – 5 Whole Carrots sliced
- 1 Tbsp Brown sugar
Instructions
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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!
Where’s my shoutout? Your daughter works for Louisiana!
Good point! Bring us back some good gumbo.