Creole · Mains
Chicken and Sausage Gumbo
Paul Prudhomme's hearty Creole gumbo with a deep roux, fried chicken, andouille sausage, and the holy trinity.
Ingredients
Serves 6- 1chicken, cut into serving pieces
- Salt to taste
- 1 tspfinely ground black pepper
- 1 ¼ tspfinely ground white pepper
- 1 tsppowdered mustard
- 1 ½ tspcayenne pepper
- 1 ½ tsppaprika
- 1 tspgranulated garlic
- 1 tspfile powder (optional)
- 1 ½ cupsflour
- 2 ½ cupscorn, peanut, or vegetable oil
- ¾ cupfinely chopped onion
- ¾ cupfinely chopped celery
- ¾ cupfinely chopped green pepper
- 9 cupschicken broth
- 1 ¾ cupschopped or sliced andouille or kielbasa
- 1bay leaf
- 1 tspfinely minced fresh garlic
- 2 cupscooked rice
Method
- 01
Blend salt, peppers, mustard, cayenne, paprika, granulated garlic, and file powder. Rub 4 tsp of the mixture over the chicken. Reserve the rest.
- 02
Mix 2 tsp of the reserved spice blend into the flour. Heat oil in a 10-inch skillet. Dredge chicken in seasoned flour; reserve leftover flour.
- 03
Fry chicken in batches until golden brown, about 2 minutes per side. Drain on paper towels.
- 04
Pour off all but 1 cup fat. Heat over high until almost smoking. Add reserved seasoned flour and stir rapidly with a whisk until golden brown (the roux). Do not burn.
- 05
Add onion, celery, and green pepper to the roux; stir to blend. Remove from heat.
- 06
Bring broth to a boil in a large saucepan. Add roux mixture half a cup at a time, stirring rapidly and constantly.
- 07
Add sausage; cook over high, stirring often from the bottom, about 15 minutes.
- 08
Add chicken pieces, bay leaf, and fresh garlic. Cook on medium-low about 40 minutes, stirring occasionally.
- 09
Remove chicken, cut meat from bones, shred or cube, and return to pot. Serve over white rice.