The real heart of Cajun gumbo is the roux! Gumbo, a hearty dish that’s part stew and part soup, is the official state cuisine of Louisiana!
In south Louisiana, where seafood is plentiful, seafood gumbos are popular. In north Louisiana, where I grew up, chicken and sausage gumbos are popular. All around the state, when the hunt is over, hunters enjoy making big pots of gumbo with duck, dove and wild game gumbo.
For the best gumbo . . . add Savoie’s Andouille Sausage. Founded in 1949 by Ms. Eula and her husband Tom Savoie, Savoie’s Foods. has grown into a Cajun food empire.
In Dallas, my favorite place to buy Savoie’s Andouille sausage is TJ’s Seafood.
The real heart of Cajun gumbo is roux . . . and cooking some for your friends and family!
Chicken and Andouille Gumbo
Gumbo, the hearty dish that's part stew and part soup, is probably served more often in Louisiana to friends and family than any other dish. Gumbo is a great dish anytime and especially good for Sunday dinner!
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
- 1 t. salt
- 1 t. cayenne pepper
- 1/4 cup all-purpose flour
- 1 pound Andouille sausage
- 2 cups onions, chopped (2 onions)
- 1 cup celery, chopped
- 1/2 cup green bell pepper
- 1 tablespoon minced garlic
- 2 bay leaves
- 6 cups chicken stock, preferably homemade
- 1 bunch green onions
- 2 tablespoons fresh parsley, minced
For serving: steamed rice and French bread
Gumbo filé is optional.
In an enameled cast-iron Dutch oven set over medium heat, make a roux of flour and water. Cook, stirring constantly, adjusting the heat to medium-low, until dark brown, about 30 minutes.
Meanwhile, season the chicken pieces with salt and cayenne pepper. Toss the chicken with the flour. Over medium heat, add the oil to a cast iron skillet. When oil is hot, add the chicken. Brown the chicken on all sides, about 5 to 6 minutes. Add the sausage and continue cooking and stirring for 5 to 6 minutes.
When the roux is dark brown, add the onions, celery and bell peppers. Over low heat, stir and cook until onions are clear, about 5 to 6 minutes. Add the garlic and bay leaves, cook for 1 minute, stirring constantly.
Add the chicken broth and chicken/sausage mixture to the roux/vegetable mixture. Stir to mix thoroughly. Bring to a boil. Reduce heat to a simmer. Cook uncovered for one hour.
Remove bay leaves. Add the green onions and parsley. Cook for 10 minutes.
Serve in soup bowls with steamed rice and plenty of French bread!