Being that I am a native of Louisiana I always look forward to cooler weather so I can make my first big pot of gumbo of the season. Just like a soup or a stew, gumbo always tastes better in the cooler months. I especially love to cook gumbo during the holidays with all the leftover turkey meat, and I always plan for a hearty duck and sausage gumbo come Mardi Gras. My recipe for Cajun chicken and sausage gumbo is one that can be enjoyed for any occasion.

There are many variations of gumbo recipes, but this recipe is just for chicken and sausage. Some gumbo recipes only call for seafood and typically use different spices and ingredients to accommodate the flavor of the seafood. I have also seen some gumbo recipes that call for chicken and seafood together. I personally am not a fan of mixing poultry and seafood into one pot of gumbo but to each their own.

Another variation of gumbo is Creole style gumbo. Creole gumbo is typically more tomato based and the roux is made from flour and butter as opposed to a Cajun gumbo which uses flour and oil to form a deep dark roux base, and usually does not contain tomatoes.

I have always looked up to my dad for Cajun inspired recipes, so I took my dad’s gumbo recipe along with a few other gumbo recipes that I’ve collected over the years and compiled them all into one. And after a few minor adjustments I’m proud to call this recipe my own.

Now the sooner we get to cookin’ the sooner we can get to eatin’, so below are a few key ingredients that you’ll need…

Key Ingredients:

Chicken

Chicken is probably by far the easiest of the poultry selections for gumbo. Whenever I use chicken, I like to use skinless boneless thighs. I shower the raw chicken with Cajun seasoning, or salt and pepper, and then sauté in a pan of vegetable oil or olive oil until cooked through. Then I shred the chicken before adding it to the pot of gumbo.

To make it easier on yourself, you can also pick up a rotisserie chicken from the grocery store and shred the chicken off of the bone.

Many times, in place of chicken I’ll use whatever poultry I have on hand, or in the freezer. The best thing about gumbo is that you can use what you already have. Doves, duck, and even leftover turkey all make excellent poultry selections for gumbo. Turkey & Sausage Gumbo is probably one of my favorites as I use leftover fried turkey from Thanksgiving in place of chicken. The seasoned flavor of the turkey really comes out in the roux.

Sausage

The main difference between andouille sausage and Cajun pork sausage is primarily that andouille is ground more coarse and contains chunks of chopped pork, lots of spice, and is heavily smoked. I buy my andouille at a meat market called The Best Stop in Scott, Louisiana. I stop by there when I’m passing through from visiting family and friends back home. If you don’t have access to andouille, just add more pork sausage.

My favorite pork sausage for gumbo as well as jambalaya and red beans & rice is Savoie’s Hickory Smoked Pork Sausage, but any Cajun smoked pork sausage should work just fine.

In total you want to use 3 pounds of poultry, andouille, and pork sausage. Any variation of the three ingredients is ok depending on what you have on hand.

Holy Trinity

The vegetables are essentially your “holy trinity” of Cajun cooking. Holy Trinity is a slang term that consists of onions, bell peppers and celery, and is the base for much of the cooking in the regional cuisines of Louisiana. The preparation of many Cajun/Creole dishes all start from this base.

Cajun Seasoning

You’ll notice that the majority of my recipes will call for Cajun seasoning. If you don’t have Cajun seasoning on hand, check out this recipe for a copycat version of Tony Chachere’s Cajun Seasoning.

Roux

The most important part of a Gumbo is the roux. How long you cook the roux will definitely have an effect on the taste of your Gumbo. The darker the roux the more flavorful your Gumbo will be. To make a roux you cook equal parts of flour and oil over medium heat stirring constantly for over an hour until you reach a chocolate brown color.

I usually do not cook a roux from scratch because I am not that patient and don’t want an arm workout while I am cooking. Instead I cheat and use roux out of a jar. That’s right! Call the Roux Police because I must not be a true Cajun for not making my roux from scratch. Sorry not sorry.

My favorite jarred roux is Savoie’s Old Fashioned Dark Roux and Kary’s Roux. The best way to use a jarred roux is to place the jar in hot water to get the roux to a softer consistency. The longer you let it sit in hot water the softer it will get, and the easier it will be to scoop out with your measuring spoon.

Chicken Stock (or any poultry stock)

I like to make my own homemade stock. Every Thanksgiving I take the leftover turkey carcass and boil it, strain it, package it, and freeze it. This way I can use it for anytime I need any kind of poultry-like stock.

You can do this with a chicken carcass as well. For those times when you pick up a rotisserie chicken from the grocery store for a quick meal, remember to keep the carcass and make some chicken stock with it.

I find making your own stock gives it more flavor rather than just buying stock from a grocery store. However, you can use store-bought chicken stock and it will certainly be just as delicious.

Liquid Smoke and Browning & Seasoning Sauce (optional)

Liquid smoke is an ingredient that will give the gumbo a smokier flavor. If you don’t have access to andouille sausage, this is a great way to get that smoky flavor in your gumbo.

Kitchen Bouquet Browning & Seasoning Sauce will give the gumbo more of a deep brown color. I use only a tiny bit as a little goes a long way.

Okra (optional)

Okra is an acquired taste and not all gumbo is required to have this ingredient. If you wish to add okra to your gumbo you can do so by cooking and smothering fresh or frozen okra before adding it to the pot of gumbo. Another option and easier way to add okra to gumbo is to add a can of  Trappey’s Tomatoes and Okra.

Rice

Gumbo should be served over rice. My favorite rice to use is Zatarain’s Long Grain Rice which has a nice fluffy consistency and doesn’t get mushy or stuck together.

Potato Salad

You may be wondering what? Potato salad with gumbo? In south Louisiana we sometimes like to serve our gumbo with potato salad whether you scoop it right into the gumbo bowl or serve it on the side.

Potato salad comes from the German influence in south Louisiana. The mix of so many cultures in Louisiana is what makes the food so great and so unique.

Now let’s get to cookin‘! Here’s what you’ll need…

Ingredients:

• 1 lb. andouille sausage, sliced
• ½ lb. pork sausage, sliced
• ¼ cup vegetable oil
• 1 yellow onion, chopped
• 2 celery sticks, chopped
• ½ bell pepper, chopped
• ½ bunch green onions, chopped
• 1 tbsp. garlic, minced
• ½ tbsp. Cajun seasoning
• 6 tbsp. jar roux
• 32 oz. chicken stock
• 4 oz. can of mushrooms, sliced
• 1 ½ lbs. cooked chicken or poultry, shredded
• ½ tbsp. Worcestershire sauce
• ¼ tsp. liquid smoke, optional
• 1/8 tsp. browning & seasoning sauce (for color), optional
• ½-1 tsp. salt
• 1 tbsp. dried parsley
• 3 bay leaves
• 24 oz. water
• 3-4 cups rice, cooked according to package instructions
• 8 oz. cold water

Instructions:

1. In a large skillet, sauté sausage and andouille over medium to high heat until browned.

2. In a separate large pot, or Dutch oven pot, sauté vegetables and garlic in vegetable oil showered with Cajun seasoning, over medium to high heat for 20-30 minutes, until soft.

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3. Add the roux. Stir for about a minute, or until well blended with the cooked vegetables.

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4. Add chicken stock. Stir for a couple of minutes, or until well blended.

5. Add mushrooms and cooked chicken or poultry. Then add sausage and andouille from the sauté pan.

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6. Add seasonings.

7. Add 24 oz of water. Stir.

8. Cover and simmer for 1-2 hours and stir every 30 minutes or so.

9. Cook rice according to package instructions.

10. When the gumbo is done simmering add 8 oz. cold water and stir.

11. Serve it over rice in your favorite soup bowl. You can top your gumbo serving with a few shakes of gumbo file’ for some added flavor and a couple of dashes of Tabasco for some extra heat. You can also serve with potato salad. I like to scoop mine right into the gumbo bowl. Enjoy!

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If you have any leftover gumbo you can refrigerate it for up to 3 days, or freeze it for up to 6 months.