If you’re familiar with gumbo, you’re probably thinking that this recipe requires a large number of ingredients and preparation time. You couldn’t be further from the truth. The authentic Creole Chicken and Sausage Gumbo Recipe is a simple dish because it’s made with Mirepoix and Roux. Mirepoix consists of chopped onion, celery, and bell pepper, while Roux is a cooked combination of fat (butter or oil), flour, and seasonings. While you can use some shortcut ingredients, the point is to make the Authentic Creole Chicken and Sausage Gumbo Recipe taste like your grandma’s gumbo. Rather than using canned soup, this recipe uses homemade roux as a base for the gumbo.
It’s important not to skip the steps of cooking down the vegetables and browning the roux. The result is a rich, flavorful gumbo that will warm your soul. Authentic Creole Chicken and Sausage Gumbo Recipe is a dish that takes time and patience to create. It’s worth it, though, because the result is a delicious, hearty meal that will leave you feeling satisfied.
The key to making this gumbo authentic is to use a dark roux. The dark color comes from cooking the flour and oil over medium-high heat until it’s brown, making sure not to burn it. If you burn it, you must start over, or your ending recipe will suffer. This can be tricky for some people, but if you follow these steps, it will come out just right!
-Use a dutch oven or cast iron pot to create your roux. This will make sure that the roux doesn’t burn. If you don’t have one, use an enameled cast iron pot or stainless steel.
-Keep stirring! Make sure you constantly stir so that the roux doesn’t burn on the bottom of your pan.
-Don’t rush it! The longer you cook the roux, the darker it will become and the more flavor it will add to your gumbo.
-Use a whisk to stir your roux. This will help ensure that all the lumps are gone, and it won’t burn on the bottom of your pan. Once my roux is almost complete, I then use a wooden spoon for the final stirring process.
Once you have the foundation of your recipe, which is the roux, you can turn your gumbo into anything from Chicken & Sausage to Shrimp/Seafood Gumbo, etc.
The gumbo will thicken as it cools.
You can add gumbo file for thickening also.
I prefer using Andouille sausage, but you can substitute it with smoked sausage, kielbasa, or chorizo.
Creole gumbo is normally served over hot cooked rice or just with crackers. We prefer cornbread to sop up those delicious juices left over in the bowl! This is another way of saying, “make some more.”
Be sure to tag me if you make this recipe @belleomniley, and thank you for being here! It means a lot. Be Well-OmnileyPrint