Chicken & Sausage Gumbo

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 686.9
  • Total Fat: 41.1 g
  • Cholesterol: 101.3 mg
  • Sodium: 3,215.6 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 45.2 g

View full nutritional breakdown of Chicken & Sausage Gumbo calories by ingredient


Introduction

Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickens and made a variety of sausages. Oysters were often added to this everyday dish for a special Sunday or holiday version. Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickens and made a variety of sausages. Oysters were often added to this everyday dish for a special Sunday or holiday version.
Number of Servings: 10

Ingredients

    * 1 (5-pound) stewing hen
    * 1 pound smoked sausage
    * 1 cup oil
    * 1½ cups flour
    * 2 cups diced onions
    * 2 cups diced celery
    * 1 cup diced bell peppers
    * ¼ cup minced garlic
    * 3 quarts chicken stock
    * 2 cups sliced green onions
    * 1 bay leaf
    * sprig of thyme
    * 1 tbsp chopped basil
    * salt and cracked black pepper to taste
    * Louisiana hot sauce to taste
    * ½ cup chopped parsley
    * steamed white rice

Directions

NOTE: You may wish to boil chicken 1–2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo. Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible. Cut smoked sausage into ½-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to surface. Stir in green onions, bay leaf, thyme and basil. Season with salt, pepper and hot sauce. Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over steamed white rice.

Number of Servings: 10

Recipe submitted by SparkPeople user LOCUTEUS.