Chicken and sausage are the most popular gumbo ingredients in Louisiana.
The ingredients were readily available since most Cajun families
raised chickens and made a variety of sausages. Oysters were often
added to this everyday dish for a special Sunday or holiday version.
- 1 (5-pound) stewing hen
- 1 pound smoked sausage
- 1 cup oil
- 1½ cups flour
- 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
- 1 bay leaf
- sprig of thyme
- 1 tbsp chopped basil
- salt and cracked black pepper to taste
- Louisiana hot sauce to taste
- ½ cup chopped parsley
- steamed white rice
NOTE: You may wish to boil chicken 1–2 hours before beginning
gumbo. Reserve stock, bone chicken and use meat and stock in gumbo.
Using a sharp boning knife, cut hen into 8–10 serving pieces.
Remove as much fat as possible. Cut smoked sausage into ½-inch
slices and set aside. In a 2-gallon stockpot, heat oil over medium-high
heat. Whisk in flour, stirring constantly until golden brown roux
is achieved. Stir in 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 chicken stock, one ladle at a time, stirring constantly.
Bring to a rolling boil, reduce to simmer and cook approximately
1 hour. Skim any fat or oil that rises to surface. Stir in mushrooms,
green onions, bay leaf, thyme and basil. Season with salt, pepper
and hot sauce. Cook an additional 1–2 hours, if necessary,
until chicken is tender and falling apart. Stir in parsley and adjust
seasonings. Serve over steamed white rice.