Hey there, folks! If you’re ready to take a flavor-packed journey to the heart of the Deep South, we’ve got a dish that’s gonna rock your taste buds – Creole Chicken and Sausage Gumbo. Today, we’re gonna dive headfirst into the rich history and the soul-warming flavors of this southern classic that’s gonna make your mouth water.
Creole Cuisine: A Symphony of Flavors
Gumbo is like the crown jewel of Louisiana’s culinary heritage. It’s a dish that’s a vibrant blend of French, Spanish, African, and Native American influences. A true embodiment of Creole and Cajun traditions that make this state’s food so special.
Our Creole Chicken and Sausage Gumbo recipe brings all those cultures together in one glorious pot. We’re talkin’ tender chicken, flavorful sausage, the magic of okra, and the zing of bell peppers all getting cozy in a rich, dark roux.
The Roux: The Heart of the Matter
Now, let’s talk roux. That’s the secret weapon in making a killer gumbo. It’s just a mix of fat and flour, but it’s what takes your gumbo from good to mind-blowing. Slow and steady, you cook that roux until it’s this deep, beautiful chocolate brown. And trust me, it’s worth every second because that’s where the flavor magic happens.
Spice It Up, Baby
Creole Gumbo wouldn’t be Creole without a little spice. That’s where Creole seasoning struts its stuff. It’s got paprika, cayenne, thyme, and a bunch of other goodies. It adds that signature Creole kick, giving your gumbo warmth and a flavor symphony that’s gonna have you doing a happy food dance.
A Taste of Tradition
This ain’t just a meal; it’s a piece of history. Every spoonful of Creole Chicken and Sausage Gumbo is a taste of the South’s cultural melting pot. It’s a reminder that food isn’t just about sustenance; it’s about bringing people together, no matter where or when.
Your Gumbo, Your Way
You know what’s beautiful about Creole Chicken and Sausage Gumbo? It’s like a blank canvas. You can make it your own. Seafood lover? Toss in some shrimp, crab, or oysters. Vegetarian? Experiment with all sorts of veggies. You’re the boss, and the possibilities are endless.
In the End
Creole Chicken and Sausage Gumbo is a dish that’s all about embracing history and flavor. Whether you’re a seasoned pro in the kitchen or just starting out, this recipe invites you to experience the magic of Creole cuisine.
So, grab your ingredients, give your roux the love it deserves, and let the Creole seasoning take you on a journey through the lively streets of New Orleans. Whether it’s a special occasion or just a cozy night at home, Creole Chicken and Sausage Gumbo is gonna be the star of your kitchen. Get ready to experience the soul of the South in every single bite!
Recipe Card
Creole Chicken and Sausage Gumbo
Ingredients
Instructions
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Make the roux:
Combine the 3/4 cup of flour and 3/4 cup of vegetable oil in a small saucepan. Heat over medium heat, stirring occasionally, for approximately 20 – 30 minutes. You want to turn it off when the mixture gets to the color of milk chocolate as it will continue to cook and darken. Ultimately you want it to be a dark chocolate brown color, but be careful that it does not burn and start turning black. Keep an eye on the roux and if it is starting to brown too quickly, turn the heat down to medium low.
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Add 2 Tablespoons of vegetable or olive oil to a large pot. Heat over medium heat. Season both sides of the chicken with salt and pepper. Add the chicken to the oil in the pot and brown on both sides, approximately 6-7 minutes per side. Remove chicken and set aside.
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To the same pot, add the bell pepper, onion, and celery. Cook vegetables for 5 – 6 minutes until they begin to soften. Add the garlic and cook an additional 2 minutes. Then add 1 bell pepper, 1 large yellow onion, 6 stalks celery, 5 cloves garlic.
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Add the chicken, still whole, back to the pot as well as the chicken stock. Turn up the heat to medium-high and cook until the chicken is cooked through. Add your split chicken breasts, and add 64 ounces chicken stock to the pot.
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Remove the chicken and add the roux, bay leaves, tomatoes, and seasonings (including the file). (Be careful when adding the roux as it may bubble or splatter if it is still hot). 3 bay leaves,28 ounces diced tomatoes,1/2 Tablespoon Cajun seasoning,1 teaspoon cayenne pepper,1 Tablespoon gumbo file,1 teaspoon hot sauce.
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Pull the chicken off of the bones and shred. Discard the bones and add the chicken back to the pot.
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Slice the sausage and add to the pot. Reduce heat to low and cook for 1.5-2 hours.
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Then add your 2 lbs. smoked sausages.
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In the last half hour, add the frozen okra.
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Season to taste with salt, pepper, and hot sauce. Serve with rice and/or French Bread.
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