Chicken and Sausage Gumbo

Here at Walden, we love a good love story; there isn’t anything better! Dakota’s story is one of our favorites: meeting your future wife and realizing you now have to figure out how to cook the dishes she grew up with. Dakota spent time learning how to make all those Cajun dishes, and now it’s a regular part of their meals and frequently made for parties and gatherings because who doesn’t love a crowd-pleaser that makes enough for a small army? Dakota gave us some insider knowledge that while preferences vary for serving, most serve gumbo like a soup with a smaller portion of rice. It’s not a rice dish with a bit of gumbo on top! Our favorite thing about this recipe is that while it’s great for a party, it is also great to make ahead; gumbo gets even better tasting after being chilled and reheated. The 2nd day is even better tasting!! We love that this recipe is packed with rich, comforting flavors and a touch of Louisiana soul.

Serves: 10 – 12
Time: 2 – 3 Hours
Allergies: Gluten, Alliums

Ingredients for the roux:

• 1 cup all-purpose flour
• 1 cup vegetable oil

Ingredients for the gumbo:

• 4 quarts low sodium or homemade chicken stock
• 1/2 bottle of good beer (optional—enjoy the other half!)
• 4 to 6 bone-in chicken thighs, with extra skin trimmed (or use a whole chicken to make homemade stock)
• 1 lb Andouille or smoked sausage, sliced
• 3 to 4 ribs celery, diced
• 1 1/2 large yellow onions, diced
• 1 large green bell pepper, diced
• 4 to 6 large garlic cloves, minced
• 1 to 1.5 lbs fresh okra, trimmed and sliced (frozen okra works too)
• 2 bay leaves
• 3/4 tsp dried thyme leaves
• Salt to taste
• Freshly cracked black pepper (until your arm hurts!)
• 1 tsp Creole/Cajun seasoning (such as Zatarain’s or similar, adjust to taste)

For serving:

• Long-grain white rice
• Sliced green onions
• Chopped fresh parsley
• Louisiana hot sauce (optional)
• French bread (optional)

Instructions:

1. Dice all vegetables and set aside.
2. Season chicken thighs generously with salt and pepper.
3. Option 1 Cooking the Roux: In a large Dutch oven over medium heat, combine flour and oil.
4. Stir constantly for 30-45 minutes until the roux reaches the color of a Hershey chocolate bar.
5. Be extremely careful—hot roux is known as “Cajun Napalm!”
6. Once the desired color is reached, immediately add onions, celery, bell pepper, and okra to stop the cooking process.
7. Option 2 Cooking the Roux: Preheat oven to 350°F.
8. In a large Dutch oven, mix flour and oil until combined.
9. Place uncovered in the oven, stirring carefully every 20-30 minutes.
10. Bake for 1.5 to 2 hours until the roux reaches a medium-dark peanut butter color.
11. Remove from the oven and place over medium heat.
12. Immediately add onions, celery, bell pepper, and okra. Stir and cook for 5-10 minutes until softened and lightly browned.
13. Add garlic and stir.
14. In a separate skillet, brown the chicken thighs on both sides. Remove and set aside.
15. Slice and brown the sausage, reserving it in a bowl.
16. Deglaze the pan with a splash of chicken stock, scraping up any browned bits, and add it all to the gumbo pot.
17. Add the chicken stock, beer (if using), bay leaves, thyme, Creole seasoning, browned chicken, and sausage to the pot.
18. Bring to a boil, then reduce to a simmer for one hour.
19. Skim off any excess fat that rises to the surface.
20. Remove the chicken and check for doneness with a thermometer.
21. Once cool enough to handle, remove the skin and shred the meat into bite-sized chunks.
22. Return the shredded chicken to the gumbo. Taste and adjust seasoning as needed.
23. Serve gumbo in large bowls with a scoop of rice in the center.
24. Garnish with sliced green onions, chopped parsley, and a few dashes of Louisiana hot sauce.
25. Optionally, serve with crusty French bread for an authentic touch.

Tips:

• While preferences vary, most serve gumbo like a soup with a smaller portion of rice. It’s not a rice dish with a bit of gumbo on top.
•  This gumbo tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Enjoy this heartwarming, flavorful dish that brings the best of Cajun cooking to your kitchen!