Detsi's Creole Chicken and Sausage Gumbo
Servings: 10
This Creole chicken and sausage gumbo recipe is a family favorite, a rich and flavorful stew that's perfect for a cold winter's day. This comforting dish features a dark roux, tender chicken, andouille sausage, and a medley of vegetables, all simmered together to create a hearty and satisfying meal. Thanks to my best friend's mom, Detsi, for sharing her recipe with us!
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Ingredients
- 4 cups diced rotisserie chicken
- 1 pound smoked andouille (or smoked turkey sausage) cut in 1/2-inch slices
- 1 pound peeled deveined shrimp optional
Roux:
- 1 cup butter or vegetable oil
- 1½ cups flour
For the Gumbo:
- 2 cups diced onions
- 2 cups diced celery
- 1 cup diced bell peppers
- ¼ cup minced garlic
- 3 quarts chicken stock
- 24 button mushrooms
- 2 cups sliced green onions
- 3 bay leafs
- 6 sprigs thyme
- 2 tbsp chopped basil
For Serving:
- Salt and black pepper to taste
- Louisiana hot sauce to taste
- ½ cup chopped parsley for garnish
- Cooked white rice for serving
Instructions
Make the roux:
- In a 2-gallon stockpot, heat butter or oil over medium-high heat. Whisk in flour, stirring constantly until chocolate brown roux is achieved. This takes about an hour.
Cook the Veggies:
- In a 5-6 quart Dutch oven, heat some butter or oil over medium heat. Stir in the 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 the Stock, Meat & Veggies to the Roux:
- Add the cooked vegetables, chicken and sausage to the roux mixture in the stock pot. Next, add the chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
- Stir in mushrooms, green onions, bay leaf, thyme and basil.
- Cook until the mixture is thick. Stir in parsley and adjust seasonings.
- Season to taste using salt, pepper and hot sauce. Serve over hot white rice.
Notes
- If using shrimp instead of the chicken and sausage, add 1 pound peeled, deveined shrimp during the last 10 minutes of the final simmering stage.
- Detsi isn't afraid to take a shortcut or two with her Creole chicken and sausage gumbo recipe. When time's tight, she'll whip up a batch of gumbo using Louisiana Fish Fry's Cajun Gumbo base. It's a great way to get dinner on the table more quickly, and it tastes *almost* as delicious as the homemade roux.