How To Make Creole Chicken And Sausage Gumbo!

A question that I get often is, isn’t gumbo the same thing as jambalaya? No, they are different in a little ways. Gumbo is more of a stew and is usually always made with a roux to thicken. Jambalaya is a rice based dish and tends to be more on the spicy side. People tend to not add shrimp into gumbo either. Like this yummy recipe has only chicken and sausage. The two foods are similar, but are different at the same time. Try out this gumbo and you will see what I mean about it being more of a stew.

Check out what our friends from Searching For Spice have to say about this:

Ingredients

Spice Blend Ingredients

1/2 tsp celery salt

1/2 tsp salt

1/2 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/4 tsp ground allspice

Gumbo Ingredients

2 chicken breasts, diced into large chunks

2 smoked sausages (I used Polish kabanos)

50ml oil

50ml white flour

1 onion, diced

1 green pepper, diced

2 sticks celery, finely diced

1 tomato, diced

2 cloves garlic, crushed

2-3 tsp Creole spice blend – see recipe above

1 bay leaf

Pinch dried thyme

1tsp Worcestershire Sauce

Tabasco, according to taste (I used quite a lot, but then maybe I was making up for the lack of Worcestershire sauce)

300ml Chicken stock

Instructions

How to make the Creole Spice Blend

1. Mix all these ingredients together.   It will make enough for the recipe below.  The original recipe also contained garlic powder and onion powder which I didn’t have but I added crushed garlic.

How to make Chicken and Smoked Sausage Gumbo

1. Prepare the spice blend and crush one clove of garlic.   Rub this into the diced chicken and set aside.
2. Heat the oil in a saucepan.   Add the flour and whisk or stir with a wooden spoon.   Keep stirring and don’t let any of it burn.   I found it easier to use the wooden spoon as I could get into the corners of the pan.   The roux will gradually darken to a deep brown.
3. After about 15 minutes turn the heat down and add the diced onion.   After about 10 minutes the sauce will be glossy and caramelised.   Add the chicken and stir to brown all over.
4. Add the sausage and the rest of the vegetables, including the other clove of garlic.  Keep stirring for another couple of minutes.
5. Add the thyme, bay leaf and chicken stock. Bring to the boil and then simmer for about 45 minutes.   Stir every now and again and skim off any oil that rises to the top.
6. Cook a little rice to serve under the gumbo.
7. When ready, season with Worcester Sauce and Tabasco before serving.
8. Serve in bowls with the gumbo on top of the rice.

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Quick Tip: Serve with cornbread.

Thanks again to Searching For Spice for this amazing recipe.