Gumbo or “A Gumbo” as my Cajun family calls it, is a hearty soup/stew that is slow-cooked in a cast iron or Magnalite pot, starting with a roux at its base. I covered how to make a roux in a previous blog post. The chocolate brown roux is what gives a gumbo its signature taste. Other essential ingredients are the “holy trinity” - onions, celery, and green bell pepper, and of course, garlic - lots of garlic, and I like to add a bunch of green onions.
Your favorite Cajun/Creole spices and favorite meats too. I typically make a chicken and sausage gumbo, but there are variations with seafood (crawfish, shrimp, and crab).
The recipe that follows is an adaptation of techniques I’ve learned from Joey’s family and my favorite Cajun chef, The Cajun Ninja. I’ve shared before that the prerequisite from Joey’s family before I could be approved and welcomed into the family was my ability to make a roux. I’ve since learned that some of his family have resorted to using bottled roux mixes or packaged gumbo bases - I’m not going to name any names! We have tried Louisiana Fish Fry Product’s Cajun Gumbo Base and I have to say, it’s pretty damn close to a from-scratch gumbo. In true fashion, I don’t follow their recipe completely, because who doesn’t add veggies to a gumbo? Nonetheless, if you’re looking for a quicker version, you must try this...only after mastering a roux from scratch!
Hope you enjoy and if you make this, please leave a comment below and/or tag your The Next Door Daddies with your photos on Facebook and Instagram!
Chicken and Sausage Gumbo
Roux (chocolate brown - see how to make a roux here)
1 large onion chopped
4 garlic cloves minced
3 celery stalks chopped
2 green bell peppers chopped
1 green onion bunch chopped
½ cup tasso sausage chopped
(we like Savoie Foods)
2 loops smoked sausage
(1 regular smoked & 1 hot smoked sausage - we like Manda’s Fine Meats Hot Smoked
Sausage and Hillshire Farms Regular Smoked Sausage)
2 lbs boneless/skinless chicken thighs cut into bite-sized pieces
2 32 oz cartons of low-sodium chicken broth
1 tbsp Cajun seasoning
(we like The Cajun Ninja’s Piyah Seasoning)
1 tsp salt
2 bay leaves
Once your roux has reached the chocolate brown stage, stir in all the veggies and cook until soft, about 20 minutes on medium-low to medium heat. In another pot, brown the tasso and smoked sausage on medium heat, then add chicken thighs and cook thoroughly, and then set aside. When the veggies are cooked, add about 1 cup of the chicken broth and stir until well blended, then add the remaining broth and seasonings. Once blended, add meat and reduce the heat to low, and simmer for about an hour, stirring frequently.
Serve with your favorite rice!