Recipe ingredients
- 1 pound hot smoked sausage, cut into 1/4-inch slices
- 4 chicken breast halves, skinned
- 1/4 to 1/3 cup vegetable oil
- 3/4 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced celery
- 2 quarts hot water
- 3 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried whole thyme
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon hot sauce
- 1/2 cup sliced scallions
- 1/4 teaspoon salt (optional)
- Hot cooked rice
- Gumbo file (optional)
Recipe method
- Brown sausage in a Dutch oven over medium heat.
- Remove to paper towels, leaving drippings in Dutch oven.
- Brown chicken in drippings. Remove to paper towels, reserving drippings.
- Measure drippings, adding enough vegetable oil to measure 1/2 cup.
- Heat in Dutch oven over medium heat until hot.
- Add flour to hot oil. Cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).
- Add onion, green pepper and celery. Cook until vegetables are tender, stirring often.
- Gradually stir in water. Bring to a boil.
- Return chicken breasts to Dutch oven. Add garlic and next 5 ingredients.
- Reduce heat. Simmer, uncovered, 1 hour.
- Remove chicken. Let cool.
- Return sausage to Dutch oven. Cook gumbo, uncovered, 30 minutes.
- Stir in scallions. Cook, uncovered, an additional 30 minutes.
- Add salt, if desired.
- Bone chicken breasts and cut into strips.
- Add to gumbo and cook until thoroughly heated.
- Remove bay leaves.
- Serve gumbo over rice.
- Sprinkle with gumbo file, if desired.
Other soup recipes:
Chicken and sausage gumbo recipe
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