If you’re craving a taste of Louisiana, look no further than this chicken and sausage gumbo. This classic Southern dish is known for its rich, savory flavors, and heartwarming qualities. Combining tender chicken, smoky sausage, and a deep, flavorful roux, this gumbo will transport you straight to New Orleans with each bite.
Recette du gumbo au poulet et à la saucisse
6
portions25
minutes1
heure30
minutes452
kcal1
heure55
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Roux:
120 ml 1/2 tasse huile végétale
60 g 1/2 tasse farine tout usage
- For the Gumbo:
450 g 1 lb boneless, skinless chicken thighs
450 g 1 lb smoked sausage (such as Andouille)
1 1 oignon
1 1 poivron vert
2 2 celery stalks
4 4 gousses d'ail
400 g 14 oz diced tomatoes, with juice
1 l 4 tasse chicken broth
2 2 bay leaves
1 cuillère à soupe 1 cuillère à soupe Cajun seasoning
1 cuillère à soupe 1 cuillère à soupe dried thyme
1/2 cuillère à café 1/2 cuillère à café cayenne pepper (optional, for extra heat)
1 cuillère à café 1 cuillère à café sel
1 cuillère à café 1 cuillère à café poivre noir
1 cuillère à soupe 1 cuillère à soupe Sauce Worcestershire
300 g 3 tasse okra, sliced (optional but traditional)
3 3 oignons verts
10 g 1/4 tasse persil frais
Cooked white rice (for serving)
Equipement
Large heavy-bottomed pot or Dutch oven- Cuillère en bois
- Couteau
- Planche à découper
- Measuring cups (for USA)
- Cuillère
- Ladle
Directions
- Make the Roux:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour, stirring constantly.
- Cook the roux for about 15-20 minutes, stirring often, until it turns a deep brown color (the color of chocolate). Be patient and keep stirring to avoid burning.
- Cook the Vegetables:
- Once the roux is ready, add the chopped onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking). Cook for 5 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
- Brown the Meat:
- Add the sliced sausage and chicken to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and the sausage is slightly crispy.
- Add Liquid and Seasoning:
- Pour in the chicken broth and diced tomatoes with their juice. Stir well to combine.
- Add the bay leaves, Cajun seasoning, thyme, cayenne pepper (if using), salt, black pepper, and Worcestershire sauce.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
- Add Okra (Optional):
- If using okra, add it to the pot during the last 20 minutes of cooking. This will help thicken the gumbo slightly and add texture.
- Finish and Serve:
- Remove the bay leaves and taste the gumbo, adjusting the seasoning as needed.
- Serve hot over steamed white rice, and garnish with chopped green onions and parsley.
Notes
- The key to a great gumbo is the roux. Stir it constantly and keep the heat moderate to avoid burning it. If it burns, you’ll need to start over.
What is gumbo?
Gumbo is a traditional Louisiana dish with roots in Creole and Cajun cooking. It’s a rich stew typically made with a flavorful roux, vegetables (known as the “Holy Trinity” – onions, bell peppers, and celery), and proteins such as chicken, sausage, or seafood.
