Comprehensive Chicken and Sausage Gumbo Tutorial - With Details on How to Make Roux
1,229 views · Published 23 December 2018 · 11:02 · Indexed 4 November 2026
Channel: Break It Yourself · 2018 · Education
In this video we go in-depth on how to make chicken and sausage gumbo. We cover all steps and ingredients as shown below. This New Orleans chicken and sausage gumbo is one of my all-time favorites. I am a fan of seafood gumbos, however this cajun chicken and sausage gumbo holds its own. GF Flour: https://www.amazon.com/gp/product/B003CHUWQA/ref=oh_aui_search_detailpage?ie=UTF8&th=1 Ingredients: 2 cups diced onion 2 cups diced celery 1 cup diced bell pepper ¼ cup minced garlic 1 ½ lbs green onion andouille sausage 5 lbs chicken thighs (bone in, skin on) Tony Chachere’s original creole seasoning ½ cup butter 1 ½ cups all purpose flour 4 quarts unsalted chicken stock 2 cups chopped green onion ½ cup chopped parsley 1 tablespoon basil Leaves of 3 thyme sprigs 1 tablespoon gumbo fil é Ingredient notes: Use all fresh vegetables and herbs including freshly minced garlic. Method: - Chop/dice/mince all vegetables and herbs. Slice sausage into ¼” pieces. - In a large skillet, brown sausage on medium high heat. Remove sausage from pan and let drain on paper towels. Reserve sausage grease in pan. - Add chicken to skillet. Generously season exposed side of chicken with Tony’s. On medium high heat, cover and brown chicken for 4 minutes. Flip chicken and generously season other side with Tony’s. Cover and brown chicken for an additional 4 minutes. Flip chicken and brown for 2 minutes. Flip chicken and brown for 2 minutes. - Remove chicken from pan and reserve all oil in pan. Reduce heat to medium low and add butter to pan. As the butter is melting, scrape pan with wooden spoon to release any chicken skin stuck to bottom of pan. - Once butter is melted, add flour to oil mixture. Continue to cook on medium low heat as roux browns, approximately 20-30 minutes. Stir roux continuously to prevent burning. Methodically scrape bottom of pan to ensure no part of the roux sits too long in the same place. Continue this process until the roux is a slightly darker than milk chocolate but not yet dark chocolate color. - When proper color has been achieved, reduce heat to low and add onion, celery, bell pepper, and garlic to roux. Quickly stir in vegetables and continue to stir as vegetables sauté. A slight burning smell is expected. Continue cooking until onion is transparent, approximately 5 minutes. - Transfer roux mixture to stockpot and slowly add chicken stock a few cups at a time. Stir until the clumps of the roux mixture have dissolved. Add remaining chicken stock. - Add chicken and sausage to stockpot. - Bringing gumbo to a low boil and reduce to a simmer for 1 hour. - Remove chicken from pot. Remove meat from bone and shred; discard skin, fat, cartilage, and bone. - As the chicken is being separated, excess oil will rise to the top of the stockpot. Do not stir or disturb; use paper towels to skim and discard the excess oil. - Add chicken back to stockpot. Add remaining vegetables, herbs, and gumbo filé to pot. - Simmer gumbo for an additional 30 minutes. Serve with rice. My Gear: Camera https://amzn.to/2taS0o1 Mic https://amzn.to/2rIflx6 Grill https://amzn.to/2RO7GYP Black Nitrile Gloves https://amzn.to/2PKMRur Gimbal https://amzn.to/2YLQx3x Tripod https://amzn.to/2PHaZy7 Editing software https://amzn.to/2yv3rtf
