Chicken and Sausage Gumbo

Gumbo? I guarantee you will enjoy this recipe. Not a Mexican recipe, but much like a Mexican recipe, there are layers and layers of flavors!

The test kitchen is officially open!

A couple of years ago, I finally dug out my Louisiana issue of Chile Pepper magazine and decided to prepare gumbo. I had a specific recipe in mind. Emeril Lagasse, from Louisiana, is one of my favorite chefs when it comes to Creole and Cajun cooking. I took one of his simple recipes and added a few Latin flavors, because, how could that be bad? Both my husband and I are not big fans of okra, so we both agreed that chayote or zucchini squash would be so good in this recipe. My first time preparing a real Louisiana roux was a big production! Lol! Now I get it! Now I know what to expect.

Chicken and Sausage Gumbo

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Course: Main Course

Cuisine: Cajun

Servings: 6 Servings

Ingredients

• 1/2 cup flour
• 1 medium sweet onion diced
• 2 pounds chicken thighs
• 2 teaspoons cajun or creole seasoning
• 1 pound smoked sausage sliced
• 2 sticks celery sliced thin
• 1 large poblano diced
• 1 small green bell pepper
• 1 small red bell pepper
• 1 jalapeño
• 2 large roma tomatoes diced
• 3 cloves garlic minced
• 3 sprigs fresh thyme
• 2 bay leaves
• 7 cups chicken broth
• 2 more tablespoons flour
• 4 tablespoons cold water
• 6 ounces andouille sausage sliced thin
• 1 zucchini diced (about 2 cups)
• 1-2 tablespoons of Worcestershire sauce
• Salt and pepper to taste
• Hot sauce to taste
• Parsley and chives, chopped garnish

Instructions

• In a large heavy pot, preheat the oil to medium/high heat for a few minutes. Whisk flour into hot oil, reduce heat and continue whisking often until the roux turns a deep brown, about 10-12 minutes. Season the chicken with the Creole or Cajun spices and set aside. When the roux is ready, add the onions and stir with a wooden spoon, cook for another 10 minutes.
• Add chicken pieces to the roux and cook for the next 6 to 8 minutes, turning as needed. Add the smoked sausage and cook for a minute. Add the celery, poblano, bell pepper, jalapeño, tomato, garlic, thyme, bay leaves, and chicken broth. Bring to a boil, reduce heat and cook for 45 minutes.
• In a small bowl, add the 2 tablespoons of flour, add the 4 tablespoons of cold water and whisk until smooth, to make a slurry. Add the slurry to the gumbo and stir well to combine. Add in the Spanish chorizo or andouille sausage, chayote(or zucchini), and Worcestershire sauce. Season to taste with salt, pepper, and hot sauce. Cook for another 20 minutes. Remove bay leaves and thyme and serve over rice. Garnish with chives and parsely.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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