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A classic Mardi Gras dish featuring a rich and flavorful gumbo with chicken and sausage.
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Make a dark brown roux by combining flour and oil in a pan over medium heat, stirring constantly.
Season chicken with Cajun seasoning and roast for 20 minutes. It might not be cooked completely, but that's fine.
Take the meat off the bone if applicable and cut into chunks. Set aside.
Sauté sausage in the roux for 10 minutes.
Add diced onions, bell peppers, and celery. Sauté for another 5-10 minutes.
Add minced garlic and then pour in the stock. Bring it to a boil.
Add chicken and bay leaves. Reduce to a simmer, cover, and let it cook for 1 hour.
Add fresh herbs and gumbo filé. Cook for another 15 minutes.
Adjust flavor with Cajun seasoning and salt.
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Stir the roux constantly to prevent it from burning.
Adjust the thickness of the gumbo by adding more or less stock.
Use homemade Cajun seasoning for the best flavor.
Can I use a different type of sausage?
Yes, you can use any sausage you prefer, but andouille sausage is traditional for gumbo.
Can I make this gumbo ahead of time?
Yes, gumbo often tastes better the next day as the flavors have more time to meld.
Is it necessary to use gumbo filé?
Gumbo filé is traditional and adds a unique flavor and thickness, but it can be omitted if unavailable.
What type of stock should I use?
Chicken stock is commonly used, but you can also use vegetable or seafood stock for different flavor profiles.
How can I make this gumbo spicier?
Add more Cajun seasoning or include some hot sauce to increase the spice level.
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊
