Chicken and Smoked Sausage Gumbo

Hudson Street Wineries

428 Hudson Street
Healdsburg, CA 95448

  • RECIPE YEAR: 2014
  • YIELD: Serves 6
  • PAIRS WELL WITH: Willowbrook 2010 Sonoma County Syrah - Altes Vineyard

A soul-soothing, classic Southern favorite, rich with Creole spices, this gumbo is best served over steamed white rice.

  • 1 cup plus 1 tablespoon vegetable oil
  • 1 pound Andouille sausage, cut crosswise into 1/2-inch slices
  • 2 pounds boneless chicken breasts, cut into 1-inch chunks
  • 1 tablespoon Creole seasoning
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 1 large green bell pepper, chopped
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 3 bay leaves
  • 6 cups chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup sliced green onions
  • 1 tablespoon filé powder
  • Steamed white rice for serving
In a large enameled cast-iron Dutch oven or large, heavy pot, warm the 1 tablespoon oil over medium-high heat. Add the sausage and cook, stirring occasionally, until well browned, about 8 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain. Set aside. 

Season the chicken with the Creole seasoning. Working in batches, add the chicken to the fat remaining in the pan. Cook over medium-high heat, stirring occasionally, until well browned, about 5 minutes. Transfer to a plate and let cool. Refrigerate the sausage and chicken until ready to use.  

Wipe out the pot with a paper towel. Combine the 1 cup oil and the flour in the  pot, set over medium heat and cook, stirring slowly and constantly, to make a dark brown roux, 20 to 25 minutes. Add the onion, celery and bell pepper and cook, stirring, until the vegetables are wilted, about 5 minutes. Add the reserved sausage, salt, cayenne and bay leaves and cook, stirring, for 2 minutes. Slowly add the broth and stir until the roux and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour.  

Add the reserved chicken and simmer for 1 1/2 hours, skimming off any fat that rises to the surface. Remove from the heat and stir in the parsley, green onions and filé powder. Remove and discard the bay leaves. Serve the gumbo over steamed white rice in deep bowls.