Chicken & Sausage Gumbo - SWLA Native
Hello everyone! SWLA Native currently living in Charleston, South Carolina and sharing my Chicken & Sausage Gumbo with you fine people. My gumbo is the best I've ever had -- and I realize how that sounds, but I'm proud of it.
I have a super simple process, don't really follow or have a recipe.
Shopping List
- 1 lb Andouille sausage
- 4-6 Boneless chicken thighs (or whole chicken smoked)
- 1 bunch of Celery
- 2 yellow onions
- 1 green bell peppers
- 2 Chicken broth
- Yukon Gold potatoes
- Dozen eggs
Mise en place
- Cut andouille into half coins
- Prep trinity (3-4 stalks of celery diced, 1 onion diced, 1 bell pepper diced, as much garlic as you desire)
- Wash chicken thighs, or smoke chicken (spatchcock on smoker is best)
- Hard boil and peel 6-8 eggs (4-5 for gumbo, 2-3 for potato salad)
Make Roux
- Brown sausage in oil until done to your liking, set aside.
- Add oil and flour to pot and make roux (I do ~1/3 cup of oil to 1/4 cup of flour, add more as necessary)
- Season with Tony's to your liking
- Cook until dark chocolate
Make Gumbo
- Once roux is as dark as you want it....set aside in a heat safe metal cup of jar
- Add trinity and a little water and deglaze the pot, cook until tender
- Add broth and bring to a boil, slowly incorporating roux by the spoonful
- Add chicken thighs, sausage, and eggs
- Throw a couple bay leaves, a little Tony's, cayenne, salt, and pepper
- Simmer 2-3 hours, or until chicken begins to shred
Make Potato Salad
- Peel, quarter, and boil yukon gold potato
- Make salad dressing - Duke's mayo, yellow mustard, celery seeds, salt pepper, 2-3 stalks finely diced celery, 1/2 yellow onion finely diced.
Serve
- Make white rice
- Serve gumbo over rice
- Lastly, and most importantly, put potato salad IN THE GUMBO lol