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Chicken Gumbo with Bacon Sausage

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Chicken Gumbo with Bacon Sausage

Written By Lance Avery - February 27 2017

Chicken Gumbo with Bacon Sausage

Roux is a mixture of flour and fat that is used as a thickening agent in many dishes, particularly in Cajun and Creole cuisine. Here are some common types of roux:

White roux: White roux is the most basic type of roux, made from equal parts of flour and fat (such as butter or oil) that is cooked together until it turns a pale blonde color. This type of roux is used in dishes where a light, delicate flavor and texture is desired, such as in soups, sauces, and cream-based dishes.
Blond roux: Blond roux is cooked for a longer period of time than white roux, until it takes on a golden, caramel color. This type of roux has a nutty, slightly sweet flavor and is often used in dishes such as gumbo and étouffée.
Brown roux: Brown roux is cooked even longer than blond roux, until it turns a rich, deep brown color. This type of roux has a more pronounced, nutty flavor and is commonly used in dishes such as jambalaya and gravy.
Red roux: Red roux is made by cooking equal parts of flour and oil or fat until it turns a dark red color. This type of roux is used in some traditional Cajun dishes, such as gumbo, and gives the dish a slightly smoky, spicy flavor.
Dark roux: Dark roux is the most deeply colored roux, cooked until it is almost black. This type of roux has a very strong, nutty flavor and is used in dishes such as blackened fish and shrimp creole. It's important to note that dark roux is more difficult to make and requires constant attention to avoid burning.

Image of Chicken Gumbo with Bacon Sausage

Chicken Gumbo with Bacon Sausage

Lance Avery

Rated 5.0 stars by 1 users

Category

Entree

Servings

10 - 12

Prep Time

30 minutes

Cook Time

1 hour 5 minutes

Gumbo is a flavorful stew that originated in Louisiana, particularly in the southern part of the state. It is a hearty and filling dish that typically includes a combination of meat or seafood, vegetables, and a thickened sauce.

The base of gumbo is a roux, a mixture of flour and fat that is cooked until it turns brown, which gives the dish its distinctive flavor and thick texture. The meat or seafood used in gumbo can include chicken, sausage, shrimp, crab, or a combination of these ingredients. Vegetables commonly used in gumbo include onion, celery, bell pepper, and okra, which is a thickening agent in its own right.

Gumbo is often seasoned with a variety of herbs and spices, such as thyme, bay leaves, garlic, and cayenne pepper, which gives the dish its signature spicy flavor. It is traditionally served over a bed of rice and accompanied by hot sauce, cornbread, or other Southern-style sides. Gumbo is a dish that has evolved over time and there are many variations, each with its own unique flavor profile.

Ingredients

1 whole fryer chicken
3 quarts water
½ cup flour
½ cup unsalted melted butter
1 pound sliced okra, fresh or frozen
2 cups onions, medium diced
1 cup green bell pepper, medium diced
½ cup celery, medium diced
1-16 ounce can of diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon rubbed sage
½ teaspoon black pepper
12 ounces (1 package) fully cooked Big fork cracked black pepper bacon sausage, sliced into rounds

Directions

Place whole chicken in a pot, cover with water and simmer for 1 hour until chicken is tender and easily removed from the bones. Reserve the stock and remove all meat from bones and pull apart into small pieces. Set aside.
In a large skillet sauté the okra in 2 tablespoons of oil for 10-15 minutes or until all liquid is gone. Set aside.
In a large pot, heat ½ cup oil over medium heat. Add flour and make a dark rough. As soon as the proper color is achieved, add the onions, bell pepper, and celery and sauté, stirring and scraping occasionally until tender.
When vegetables are tender, add the tomatoes and sautéed okra. Continue cooking for about 15 minutes. Add the bay leaf, thyme, basil, sage, peppers, and salt mix well.
Pour in 8 cups of the chicken stock, bring to a boil, lower the heat and add the cooked chicken meat and bacon sausage. Simmer for 1 hour
Serve gumbo over white or brown steamed rice.

Recipe Note

Gumbo is a delicious and flavorful stew that originates from Louisiana. Here are some ways to serve gumbo:

Over rice:Gumbo is traditionally served over a bed of rice, which helps to soak up the flavorful sauce. Make sure to cook the rice separately and serve it alongside the gumbo.
With cornbread: Another classic accompaniment to gumbo is cornbread. The sweet and savory flavors of the cornbread pair well with the spiciness of the gumbo.
With hot sauce: Gumbo is often served with hot sauce on the side, which allows diners to adjust the heat to their own taste preferences.
With a side salad: A fresh green salad can help balance out the richness of the gumbo. Try serving it with a simple vinaigrette and some fresh vegetables.
With crusty bread: A loaf of crusty bread is another great option to serve alongside gumbo. Use it to sop up the sauce or to make a sandwich with the leftover gumbo the next day.
With fried okra: Fried okra is a popular Southern side dish that pairs well with gumbo. It adds a crispy texture and complements the flavors of the stew.
With a seafood boil: If you're serving gumbo as part of a larger meal, consider pairing it with a seafood boil. This can include shrimp, crab, and other shellfish, which all complement the flavors of the gumbo.

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