Drew's Chicken and Smoked Sausage Gumbo Recipe


Nutrition

Cal/Serving: 1,690
Daily Value: 85%
Servings: 10

Balanced
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat76g117%
Saturated19g93%
Trans0g0%
Carbs187g62%
Fiber3g12%
Sugars7g0%
Protein58g117%
Cholesterol161mg54%
Sodium2204mg92%
Calcium121mg12%
Magnesium151mg38%
Potassium1177mg34%
Iron6mg32%
Zinc6mg41%
Phosphorus658mg94%
Vitamin A1064IU21%
Vitamin C32mg53%
Thiamin (B1)1mg40%
Riboflavin (B2)1mg36%
Niacin (B3)20mg99%
Vitamin B61mg63%
Folic Acid (B9)76µg19%
Vitamin B121µg17%
Vitamin D1µg0%
Vitamin E5mg25%
Vitamin K34µg43%
Fatty acids, total monounsaturated37g0%
Fatty acids, total polyunsaturated15g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

Chicken and Smoked Sausage Gumbo
Ditte Isager

Throughout my book, I’ve had a great deal to say about making the roux that’s the base of our gumbo — and the other steps as well — but I’ll recap it here so that it can be useful every time you start to make our signature dish. Yes, there are other thickeners besides flour that folks use for making their roux, but to my palate, only a flour-based roux yields that traditional flavor. As for the fats in a roux, just about anything works. I love rendered duck fat, chicken fat, or lard, but canola oil works nearly as well.

I always heat the oil first and whisk the flour into the hot oil. Not only does this speed up the process; it yields that deep, dark chocolate-colored gumbo I love. I always add the onions first to the dark roux, holding back the rest of the vegetables until the onion caramelizes. Otherwise, the water in the vegetables will keep the onion from browning and releasing its sweet juices.

I like to add filé powder to the gumbo, and then pass it at the table, too. Serve the gumbo hot with Louisiana rice; serve potato salad on the side, if you like.

Adapted from My New Orleans: The Cookbook by John Besh.

Click here to see A Big Easy Dinner Menu.

5
Ratings4

INGREDIENTS

For the Creole spices:

  • 2 tablespoons celery salt
  • 1 tablespoon sweet paprika
  • 1 tablespoon coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons cayenne
  • ½ teaspoon ground allspice

For the gumbo:

  • 1 cup rendered chicken fat or canola oil
  • 1 cup flour
  • 2 large onions, diced
  • 1 large chicken, cut into 12 pieces  
  • 2 tablespoons Creole spices (above)
  • 2 pounds spicy smoked sausage, sliced ½ inch thick
  • 2 stalks celery, diced
  • 2 green bell peppers, seeded and diced
  • 1 tomato, seeded and chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves picked off
  • 3 quarts John Besh's Chicken Stock
  • 2 bay leaves
  • 6 ounces Andouille sausage, chopped
  • 2 cups sliced fresh okra
  • 1 tablespoon Worcestershire sauce
  • Salt
  • Freshly ground black pepper
  • Filé powder
  • Tabasco
  • 4–6 cups cooked Basic Louisiana White Rice

DIRECTIONS

For the Creole spices:

Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

For the gumbo:

Make a roux by heating the chicken fat or oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.

Season the chicken with Creole spices. Add the chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.

Add the smoked sausage and stir for a minute before adding the celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.

Add the Andouille, okra, and Worcestershire and season with salt and pepper, several dashes of filé powder, and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé at the table.

Recipe Details

 

 

Servings: 10

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human