Classic Chicken and Sausage Gumbo
Classic Chicken and Sausage Gumbo
Ingredients
For the Chicken and Sausage
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons Very Noicee All Purpose Seasoning, plus more for gumbo
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon vinegar
- 12 ounces smoked sausage, sliced into 1/2-inch rounds
- 2 tablespoons vegetable oil
For the Roux and Vegetables
- 1/4 cup clarified butter (Ghee)
- 1/2 cup all-purpose flour
- 1 green bell peppers, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon green garlic paste, (optional)
For the Gumbo Base
- 6 cups unsalted chicken stock
- 1 tablespoon Cajun seasoning, or to taste
- 1 teaspoon smoked paprika
- 3 bay leaves
For Finishing and Serving
- 1 pound raw shrimp, peeled, deveined, tails on
- 1/4 cup fresh parsley, chopped, for garnish
- 4 cups cooked white rice, for serving
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Prepare all ingredients (mise en place): Cut chicken thighs into bite-sized pieces. Dice the green bell peppers, onions, and celery. Mince the garlic. Slice the smoked sausage into 1/2-inch rounds.
⏱️ 10 min
- 2
Season the chicken: In a bowl, combine the cut chicken pieces with 2 teaspoons of Very Noicee All Purpose Seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon vinegar. Mix thoroughly by hand until the chicken is well-coated.
⏱️ 5 min
- 3
Brown chicken and sausage: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken pieces and cook until a nice brown color is achieved on all sides, about 5-7 minutes. Do not cook through. Remove the chicken and set aside. Add the sliced sausage to the same pot and brown until nicely colored, about 5-8 minutes. Remove the sausage and set aside.
⏱️ 15 min
- 4
Make the roux: Reduce the heat to low. Add 1/4 cup of clarified butter (Ghee) to the pot with the remaining oil. Once melted, gradually whisk in 1/2 cup of all-purpose flour. Continue to whisk constantly for at least 45 minutes to 1 hour, or until the roux reaches a dark chocolate brown color. This step requires patience to prevent burning and develop deep flavor.
⏱️ 60 min
- 5
Sauté the 'Holy Trinity' and garlic: Once the roux is dark brown, add the diced green bell peppers to the pot and sauté for 3 minutes. Add the diced onions and sauté for another 3 minutes. Add the diced celery and sauté for 3 minutes. Stir in the minced garlic and optional green garlic paste, and continue to sauté until the vegetables are softened, about 5 more minutes.
⏱️ 15 min
- 6
Add liquid and seasonings: Gradually pour the unsalted chicken stock into the pot while continuously whisking to ensure the roux is fully incorporated and the mixture is smooth. Season the gumbo base with 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, and additional Very Noicee All Purpose Seasoning to taste. Add the bay leaves. Remember to go light-handed with salt as flavors will concentrate.
⏱️ 5 min
- 7
Combine proteins and simmer: Return the browned chicken (including any accumulated juices) and browned sausage to the pot. Stir everything together. Bring the gumbo to a gentle simmer, then reduce heat to low, cover, and let it simmer for at least 20 minutes, allowing the flavors to meld.
⏱️ 20 min
- 8
Cook the shrimp: Just before serving, add the raw shrimp to the simmering gumbo. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them.
⏱️ 5 min
- 9
Finish and serve: Stir in the chopped fresh parsley. Serve the gumbo hot over cooked white rice, garnished with chopped green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken and Sausage Gumbo
For the Chicken and Sausage
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons Very Noicee All Purpose Seasoning, plus more for gumbo
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon vinegar
- 12 ounces smoked sausage, sliced into 1/2-inch rounds
- 2 tablespoons vegetable oil
For the Roux and Vegetables
- 1/4 cup clarified butter (Ghee)
- 1/2 cup all-purpose flour
- 1 green bell peppers, diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon green garlic paste, (optional)
For the Gumbo Base
- 6 cups unsalted chicken stock
- 1 tablespoon Cajun seasoning, or to taste
- 1 teaspoon smoked paprika
- 3 bay leaves
For Finishing and Serving
- 1 pound raw shrimp, peeled, deveined, tails on
- 1/4 cup fresh parsley, chopped, for garnish
- 4 cups cooked white rice, for serving
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Prepare all ingredients (mise en place): Cut chicken thighs into bite-sized pieces. Dice the green bell peppers, onions, and celery. Mince the garlic. Slice the smoked sausage into 1/2-inch rounds.
⏱️ 10 min - 2
Season the chicken: In a bowl, combine the cut chicken pieces with 2 teaspoons of Very Noicee All Purpose Seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon vinegar. Mix thoroughly by hand until the chicken is well-coated.
⏱️ 5 min - 3
Brown chicken and sausage: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken pieces and cook until a nice brown color is achieved on all sides, about 5-7 minutes. Do not cook through. Remove the chicken and set aside. Add the sliced sausage to the same pot and brown until nicely colored, about 5-8 minutes. Remove the sausage and set aside.
⏱️ 15 min - 4
Make the roux: Reduce the heat to low. Add 1/4 cup of clarified butter (Ghee) to the pot with the remaining oil. Once melted, gradually whisk in 1/2 cup of all-purpose flour. Continue to whisk constantly for at least 45 minutes to 1 hour, or until the roux reaches a dark chocolate brown color. This step requires patience to prevent burning and develop deep flavor.
⏱️ 60 min - 5
Sauté the 'Holy Trinity' and garlic: Once the roux is dark brown, add the diced green bell peppers to the pot and sauté for 3 minutes. Add the diced onions and sauté for another 3 minutes. Add the diced celery and sauté for 3 minutes. Stir in the minced garlic and optional green garlic paste, and continue to sauté until the vegetables are softened, about 5 more minutes.
⏱️ 15 min - 6
Add liquid and seasonings: Gradually pour the unsalted chicken stock into the pot while continuously whisking to ensure the roux is fully incorporated and the mixture is smooth. Season the gumbo base with 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, and additional Very Noicee All Purpose Seasoning to taste. Add the bay leaves. Remember to go light-handed with salt as flavors will concentrate.
⏱️ 5 min - 7
Combine proteins and simmer: Return the browned chicken (including any accumulated juices) and browned sausage to the pot. Stir everything together. Bring the gumbo to a gentle simmer, then reduce heat to low, cover, and let it simmer for at least 20 minutes, allowing the flavors to meld.
⏱️ 20 min - 8
Cook the shrimp: Just before serving, add the raw shrimp to the simmering gumbo. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them.
⏱️ 5 min - 9
Finish and serve: Stir in the chopped fresh parsley. Serve the gumbo hot over cooked white rice, garnished with chopped green onions.
⏱️ 5 min