"The original, purist, real-deal gumbo from a certified Cajun. Serve over cooked jasmine rice with hot French bread to dip.
" — Crawfish
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chicken drumsticks, with skin
bone-in chicken breast halves, with skin
Cajun seasoning blend (such as Tony Chachere's®), or to taste
dry white wine
yellow onion, chopped
green bell pepper, chopped
celery stalk, chopped
boiling water, divided
Cajun seasoning (such as Tony Chachere's), or to taste
garlic powder, or to taste
cayenne pepper, or to taste
1 1/2 pounds
smoked sausage, cut into 1/2-inch slices
uncooked jasmine rice
green onions, chopped
Needed some tomatoes and something more to thicken it (I added more flour but it still wasn't thick enough). Otherwise, was delicious!
I love this gumbo. I prepared as stated but just put the chicken pieces in the broth and cooked. I cleaned the bones and skin after it had cooked. I used 2 types of sausage. One was an green onion smoked sausage as well as andouie sausage and 2 lbs total. I added 1 Tsp of liquid smoke flavoring and it was fabulous. I recommend this recipe! (I tend to make it spicy so put more cayenne pepper in it as well.)
It's not often I take the time to make gumbo, let alone one which requires marinade time, so with this one I took care -- especially with the roux. I probably could have let it go darker (hence losing its thickening properties) than what I did, but I got nervous it would burn, so the resulting gumbo was less soupy than I would have liked (totally my error). And opting for color, I chose to use a tri-color bell pepper blend and for flavor, andouille sausage. Overall- a completely satisfying gumbo ... still not 100% convinced marinating the chicken did much to enhance an already good recipe, tho... many thanks to the Dupre family for sharing.
worth all the steps, for SURE. Used some really spicy andouille sausage and added file powder at the end.
very good!! I didn't have any cayenne pepper though so it was a little bland for gumbo. It took a long time and constant baby sitting of the roux lol I was scared to burn it. otherwise awesome and should be easier the second time around.
This is a great recipe! I added some crab meat for a lil extra kick, and potatoe salad on the side..delicious!!
I cheated and used boneless chicken breasts and premade roux (about 8oz). I was worried the breast might come out dry but they were super moist and easy to shred, I used andouille sausage (of course) and threw in a bay leaf, thyme, basil and some minced garlic when I threw in the sausage because I love SPICES!
Just like the stuff my Mom learned to cook when she lived in New Orleans & made when I was growing up, along with many other cajun favorites. Thanks, Crawfish, for sharing this heritage recipie from down South! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Dupre Family Chicken and Sausage Gumbo
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 821
** Calories from Fat: 517
Watch Chef John make a classic New Orleans gumbo.
The orzo pasta in this chicken and sausage recipe is cooked risotto-style.
It’s Cajun-style comfort food with andouille sausage, bacon, and chicken.