This gumbo recipe comes from my husband Robin’s family. Hence why we call it Pedranti chicken and sausage gumbo. It was the first gumbo I’d ever eaten and I am hooked. It is soooo delicious. Robin and I make it probably 1-2 times a month!
This recipe has EVERYTHING needed to make for a good recipe. Meat, flavor, and is decently healthy. I think. That is what I tell myself at least. Anyway moving on, you need to try this, you’re going to love it.
The flavors are strong and very cajun based just like the gumbo’s we tried during our trip to New Orleans.
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Supplies & Utinsels
You are going to need a large soup pot that fits at least 10 cups of liquid plus ingredients. I use one very similar to this 12 QT pot. Make sure you also have a lid or someway to cover the top while it simmers.
This recipe calls for Cajun Seasoning, I have tried SO MANY over the years! The best one I have found is this Slap Ya Mama cajun seasoning which has a strong flavor and is super affordable. You can find it in stores or on Amazon.
Related Dinner Recipes:
Gumbo Ingredients
- 2 lbs Chicken
- 1 pkg Cajun Andouille Sausage
- Cajun Seasoning to taste
- 1 Red Bell Pepper
- 1 Large Onion
- 3-4 Celery Stalks
- 3 Cloves Garlic
- 1/2 C Oil
- 1/2 C Flour
- 1 box Chicken Stock (or 5 C homemade Chicken stock)
- 1 Box Water (or 5 C water)
- Gumbo File to taste
- 1 Tbs Parsley
- Green Onion to taste
- optional: Shrimp, shrimp is another popular meat choice in gumbo. Simply cook with cajun seasoning and add to the pot with the chicken and sausage.
Instructions
- Cut up the sausage and chicken into bite size pieces.
- Dice up the red pepper, onion, and celery. This trio of ingredients is called the Trinity. Mince the garlic and set aside all this in a bowl.
- Cook chicken and sausage in a skillet while seasoning with cajun seasoning to taste. The chicken doesn’t need to be fully cooked through as it will continue cooking in the pot. When both are done, set this aside as well. We cook them separately because of pan size.
- In a large pot heat the oil. (Cooking Tip: put a small piece of garlic or onion in the oil. Once you see bubbling around the piece of food, the oil is hot).
- When the oil is hot sprinkle in the flour while stirring to create a roux. The darker the roux, the darker the color of your gumbo at the end.
- Once the roux is thoroughly mixed together and darkened add in the bowl of veggies and the bowl of meat while continuing to stir.
- Next add in the chicken stock and water. We use the box that the chicken stock came in fill it with water and then dump that into the pot. That way we know its equal parts chicken stock and water but we don’t have to dirty another dish.
- Next turn up the heat and bring the pot to a boil.
- Turn the heat back down to low. Add in the gumbo file. Cover the pot most of the way and allow the gumbo to simmer for 45 minutes. (This is normally when we start the rice so that it is done when we are ready to eat just FYI).
- Now sprinkle in the parsley. Let the gumbo continue to simmer for 10 minutes while you dice up the green onions.
- Add the green onions in and you’re ready to eat!
So you eat it in a bowl over rice. I eat it with a spoon but my husband eats his with a fork, then switches to a spoon like halfway through. It’s all personal preference.
Chicken and Sausage Gumbo
I hope you enjoy this recipe! let me know if you try it and what you think. Robins family also eats it with bread, I have a french bread recipe that is delicious and would work well. I personally am way too full after the gumbo and think the bread is too much. Although that bread recipe is worth a go wether you eat it with gumbo or not ;).
