Mardi Gras Chicken Sausage Gumbo (Print version)
Rich, festive New Orleans-style gumbo with tender chicken and smoky halal sausage. A flavorful Creole classic for any occasion.
# Ingredient List:
→ Proteins
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 10 ounces halal beef or turkey sausage, sliced
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 medium tomatoes, diced
→ Roux
08 - 1/2 cup all-purpose flour
09 - 1/4 cup vegetable oil
→ Liquids
10 - 6 cups chicken stock (halal-certified)
→ Seasonings & Aromatics
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon cayenne pepper (adjust to taste)
15 - 1 teaspoon kosher salt (plus more to taste)
16 - 1/2 teaspoon freshly ground black pepper
17 - 1/2 teaspoon ground white pepper (optional)
→ Garnish & Serving
18 - 2 tablespoons fresh parsley, chopped
19 - 3 to 4 spring onions, thinly sliced
20 - Hot cooked rice, for serving
21 - Filé powder (optional, for authentic flavor)
# How To Make It:
01 - In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Continue to cook, stirring frequently, until the mixture achieves a deep chestnut brown color, approximately 10 to 15 minutes. Exercise patience and do not leave unattended, as roux can burn quickly.
02 - Introduce the diced onion, green bell pepper, and celery (the 'holy trinity') to the prepared roux. Cook, stirring often, until the vegetables soften, about 5 minutes.
03 - Add the minced garlic and cook for 1 minute until a fragrant aroma develops.
04 - Stir in the diced tomatoes, chicken pieces, and sliced sausage. Mix thoroughly to ensure all ingredients are well coated with the roux and sautéed vegetables.
05 - Gradually pour in the chicken stock while continuously stirring to prevent any lumps from forming. Add the bay leaves, dried thyme, smoked paprika, cayenne pepper, kosher salt, black pepper, and white pepper (if desired).
06 - Bring the gumbo to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 1 hour, stirring occasionally. Skim any excess fat from the surface as needed.
07 - Taste the gumbo and adjust seasoning as required. Carefully remove and discard the bay leaves before serving.
08 - Ladle the hot gumbo over freshly cooked rice. Garnish with chopped fresh parsley and thinly sliced spring onions. For an authentic touch, sprinkle with filé powder if available.
# Expert Advice:
01 -
- It's truly a labor of love that pays off with incredible depth of flavor.
- Plus, it's surprisingly flexible, letting you use what you have on hand and still taste amazing.
02 -
- Never rush the roux; a perfectly browned roux is the secret to deep, complex gumbo flavor, and burning it means starting over!
- Using quality, halal-certified chicken stock makes a world of difference in the overall richness; it's worth seeking out.
03 -
- Use a heavy-bottomed pot for your roux; it distributes heat more evenly and drastically reduces the chance of burning.
- Always add cold stock to a hot roux (or hot stock to a cold roux) to prevent lumps and ensure a smooth, silky texture.