Momma’s Chicken and Sausage Gumbo Recipe: A Taste of Home
Nothing says comfort food quite like a warm, hearty bowl of gumbo. And when that gumbo is Momma’s recipe, you know it’s going to be something special. This Chicken and Sausage Gumbo recipe is a family treasure, passed down through generations, and now I’m sharing it with you. It’s a labor of love, but every spoonful is worth the effort. This recipe focuses on building deep, complex flavors that will transport you straight to your Momma’s kitchen.
**Why This Gumbo is Special**
* **Authentic Flavor:** This recipe is rooted in traditional techniques and ingredients, ensuring an authentic gumbo experience.
* **From Scratch:** We’re making this gumbo from scratch, from the roux to the stock, giving you complete control over the flavors.
* **Family Approved:** This is a recipe that’s been tested and perfected by generations of family members.
* **Hearty and Filling:** With chicken, sausage, and vegetables, this gumbo is a complete meal that will satisfy even the biggest appetites.
**Ingredients You’ll Need**
Before we dive into the recipe, let’s gather our ingredients. This list may seem long, but each ingredient plays a crucial role in creating the perfect gumbo.
* **For the Roux:**
* 1 cup all-purpose flour
* 1 cup vegetable oil (or canola oil)
* **For the Chicken and Sausage:**
* 1 whole chicken (about 3-4 pounds), cut into pieces OR 3-4 lbs chicken thighs (bone-in, skin-on for extra flavor)
* 1 pound Andouille sausage, sliced
* 1 pound smoked sausage, sliced
* **For the Vegetables:**
* 1 large onion, chopped
* 2 green bell peppers, chopped
* 3-4 celery stalks, chopped
* 4 cloves garlic, minced
* 1 jalapeno pepper, minced (optional, for heat)
* 1 bunch green onions, chopped (for garnish)
* 1/2 cup fresh parsley, chopped (for garnish)
* **For the Broth:**
* 8 cups chicken broth (homemade is best, but store-bought works too)
* 4 cups water
* **For the Seasoning:**
* 2 tablespoons Cajun seasoning (such as Tony Chachere’s)
* 1 tablespoon Creole seasoning
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1/2 teaspoon cayenne pepper (optional, for heat)
* Salt and black pepper to taste
* 2 bay leaves
* **Other:**
* 2 tablespoons Worcestershire sauce
* 1 tablespoon hot sauce (optional)
* Cooked white rice, for serving
**Equipment You’ll Need**
* Large, heavy-bottomed pot or Dutch oven
* Wooden spoon
* Cutting board
* Knife
* Measuring cups and spoons
**Step-by-Step Instructions**
Now, let’s get cooking! Follow these detailed instructions to create a gumbo that Momma would be proud of.
**Step 1: Making the Roux**
The roux is the foundation of any good gumbo. It provides the flavor and thickness that makes gumbo so special. This step requires patience and attention, as burning the roux will ruin the whole dish.
1. **Heat the Oil:** In your large pot or Dutch oven, heat the vegetable oil over medium heat. The oil should be hot but not smoking.
2. **Add the Flour:** Gradually add the flour to the hot oil, whisking constantly to prevent lumps from forming.
3. **Cook the Roux:** This is the most crucial part. Continue cooking the roux, stirring constantly with a wooden spoon. The roux will go through several color changes: first, it will be a pale blonde, then a peanut butter color, and finally a dark chocolate brown. The darker the roux, the richer the flavor, but be careful not to burn it. This process can take anywhere from 30-45 minutes, or even longer. Lower the heat if it starts to smoke or burn.
4. **Maintain Consistency:** The roux should be smooth and have the consistency of a thick paste. If it’s too dry, add a little more oil. If it’s too thin, add a little more flour. But be very careful doing so, a little at a time, and whisk or stir very well to incorporate without lumps. Also cook the flour for at least 10 minutes longer if you add more.
5. **Patience is Key:** Don’t rush the roux-making process. The longer you cook it (without burning it!), the deeper and more complex the flavor will be. Stay attentive and keep stirring! Think of it as a meditation.
**Step 2: Sautéing the Aromatics**
Once the roux is the desired color, it’s time to add the vegetables. This step helps to build another layer of flavor in the gumbo.
1. **Add the Vegetables:** Add the chopped onion, bell pepper, and celery (the “holy trinity” of Cajun and Creole cooking) to the roux. Stir well to combine.
2. **Sauté the Vegetables:** Cook the vegetables over medium heat, stirring occasionally, until they are softened and translucent, about 8-10 minutes. This will release their natural sweetness and aroma.
3. **Add the Garlic and Jalapeno (Optional):** Add the minced garlic and jalapeno (if using) to the pot. Cook for another minute or two, until fragrant, being careful not to burn the garlic.
**Step 3: Adding the Chicken and Sausage**
Now it’s time to add the protein that makes this gumbo so hearty and satisfying.
1. **Brown the Chicken (If Using Whole Chicken):** If using a whole chicken cut into pieces, add the chicken pieces to the pot and brown them on all sides. This will help to seal in the juices and add flavor. If using chicken thighs, you can skip this step or still opt to brown them for added flavor.
2. **Add the Sausage:** Add the sliced Andouille sausage and smoked sausage to the pot. Cook for a few minutes, until lightly browned and the sausage has released some of its flavorful oils.
3. **Combine Everything:** Stir everything together to ensure that the chicken and sausage are coated in the roux and vegetable mixture.
**Step 4: Building the Gumbo Broth**
Now it’s time to create the flavorful broth that will simmer all the ingredients together.
1. **Pour in the Broth and Water:** Slowly pour in the chicken broth and water, stirring constantly to prevent lumps from forming.
2. **Add the Seasoning:** Add the Cajun seasoning, Creole seasoning, dried thyme, dried oregano, cayenne pepper (if using), salt, black pepper, and bay leaves to the pot. Stir well to combine.
3. **Add Worcestershire Sauce and Hot Sauce (Optional):** Stir in the Worcestershire sauce and hot sauce (if using) to add depth and complexity to the flavor.
**Step 5: Simmering the Gumbo**
This is where the magic happens. Simmering the gumbo allows all the flavors to meld together and create a truly unforgettable dish.
1. **Bring to a Boil:** Bring the gumbo to a boil over medium-high heat.
2. **Reduce Heat and Simmer:** Reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or even longer. The longer it simmers, the better the flavor will be. Stir occasionally to prevent sticking.
3. **Check for Doneness:** After 2-3 hours, check the chicken for doneness. If using a whole chicken, the meat should be falling off the bone. If using chicken thighs, they should be tender and easily pierced with a fork.
4. **Shred the Chicken (If Using Whole Chicken):** If using a whole chicken, remove the chicken pieces from the pot and let them cool slightly. Once cool enough to handle, shred the chicken meat from the bones and skin. Discard the bones and skin.
5. **Return the Chicken to the Pot:** Return the shredded chicken to the pot.
6. **Skim the fat (optional):** If there is too much fat on the surface of the gumbo, skim it off with a spoon.
**Step 6: Adjusting the Seasoning**
Taste the gumbo and adjust the seasoning as needed. You may need to add more salt, pepper, Cajun seasoning, or hot sauce to achieve your desired flavor profile.
**Step 7: Serving the Gumbo**
Now it’s time to enjoy the fruits of your labor! This gumbo is best served hot, over a bed of fluffy white rice.
1. **Cook the Rice:** Prepare white rice according to package directions.
2. **Ladle the Gumbo:** Ladle the gumbo into bowls.
3. **Garnish:** Garnish with chopped green onions and fresh parsley.
4. **Serve:** Serve hot with a side of crusty bread, if desired.
**Tips and Variations**
* **Make it spicier:** Add more cayenne pepper or hot sauce to increase the heat level.
* **Add seafood:** Shrimp, crawfish, or crab can be added during the last 30 minutes of cooking for a seafood gumbo.
* **Use different sausages:** Try using other types of sausage, such as chorizo or Italian sausage, for a different flavor profile.
* **Add okra:** Okra is a classic gumbo ingredient that adds a unique flavor and thickening agent. Add sliced okra during the last hour of cooking.
* **Make it vegetarian:** Omit the chicken and sausage and use vegetable broth instead of chicken broth. Add more vegetables, such as sweet potatoes, corn, or beans.
* **Make it in a slow cooker:** This recipe can also be made in a slow cooker. Cook the roux in a skillet on the stovetop, then transfer it to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours.
* **Make it ahead of time:** Gumbo is even better the next day, as the flavors have had time to meld together. Make it a day ahead of time and store it in the refrigerator.
* **Freezing gumbo:** Gumbo freezes very well. Allow the gumbo to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
* **Adjusting the thickness:** If the gumbo is too thick, add more broth or water. If it’s too thin, simmer uncovered for a longer period of time to allow some of the liquid to evaporate. Alternatively, you can make a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the gumbo during the last 30 minutes of cooking.
* **Don’t skip the roux:** The roux is essential for the flavor and texture of gumbo. Take the time to make a good roux, and don’t be afraid to experiment with different levels of darkness.
* **Bay Leaves:** Remember to remove the bay leaves before serving.
**Serving Suggestions**
Momma’s Chicken and Sausage Gumbo is a complete meal on its own, but here are a few serving suggestions to enhance the experience:
* **Hot Sauce Bar:** Set up a hot sauce bar with a variety of hot sauces, from mild to fiery, so everyone can customize their level of heat.
* **Crusty Bread:** Serve with crusty bread for dipping into the flavorful broth.
* **Potato Salad:** Potato salad is a classic Southern side dish that pairs perfectly with gumbo.
* **Cornbread:** Sweet cornbread offers a delightful contrast to the savory gumbo.
* **Coleslaw:** A refreshing coleslaw can cut through the richness of the gumbo.
* **Iced Tea or Lemonade:** Quench your thirst with a glass of iced tea or lemonade.
**Nutritional Information (Approximate)**
*Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.*
* Calories: 450-600 per serving
* Fat: 25-40 grams
* Saturated Fat: 8-15 grams
* Cholesterol: 150-200 mg
* Sodium: 1000-1500 mg
* Carbohydrates: 30-40 grams
* Fiber: 3-5 grams
* Sugar: 5-10 grams
* Protein: 30-40 grams
**Conclusion**
Momma’s Chicken and Sausage Gumbo is more than just a recipe; it’s a taste of home, a warm embrace, and a reminder of the love and traditions that bind us together. While it takes time and effort, the result is a rich, flavorful, and satisfying meal that will be cherished by your family and friends. So gather your ingredients, put on some music, and get ready to create a gumbo that will become a family favorite for generations to come. Enjoy!
This recipe is a testament to the power of simple ingredients transformed into something extraordinary with love and patience. I encourage you to try it and experience the magic of Momma’s Chicken and Sausage Gumbo for yourself. Don’t be afraid to experiment with different variations and make it your own. After all, the best recipes are those that are passed down and adapted to suit individual tastes.
Happy cooking!