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Dupre Family Chicken and Sausage Gumbo
Dupre Family Chicken and Sausage Gumbo
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Prep Time:
45 minutes
Cook Time:
195 minutes
Total Time:
300 minutes
Certified Cajun chicken gumbo: meaty chicken, smoked sausage in savory broth.
Ingredients:
  • 7 chicken drumsticks, with skin
  • 6 bone-in chicken breast halves, with skin
  • 1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
  • 0.5 cup olive oil
  • 0.5 cup dry white wine
  • 4 cups chicken broth
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 1 large celery stalk, chopped
  • 3 tablespoons olive oil
  • 1 cup all-purpose flour
  • 1 cup canola oil
  • 10 cups boiling water, divided
  • 1 teaspoon garlic powder, or to taste
  • 1 teaspoon cayenne pepper, or to taste
  • 1.5 pounds smoked sausage, cut into 1/2-inch slices
  • 2 cups uncooked jasmine rice
  • 1 bunch green onions, chopped
Instructions:
  • Gently loosen the chicken skin without detaching it completely, then make deep cuts in the meat. Season with 3 teaspoons Cajun seasoning and put the skin back in place. Mix 1/2 cup olive oil and white wine in a large bowl. Add chicken, coat with the marinade, cover, and refrigerate for 1 hour.
  • Take out the chicken from the marinade, letting the excess drip off, and discard the rest. Heat 1/4 cup of olive oil in a large skillet over medium heat until it shimmers. Brown the chicken, working in batches if needed, for about 5 minutes per side. Transfer the chicken to a large soup pot and pour broth over it. Bring to a boil, then lower the heat and simmer until the chicken is tender, which should take about 20 minutes.
  • Sauté onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil until onion is transparent and pepper has softened, about 8 minutes. Set aside once done.
  • Combine flour and canola oil in a nonstick pan, stirring until smooth and lump-free. Heat over medium-high heat, constantly stirring with a wooden spoon and scraping the bottom to prevent burning. After 5 minutes, the roux will turn pale golden, bubble gently, and foam. Keep stirring until it turns the color of milk chocolate, becomes fragrant, and takes about 30-40 minutes. Be vigilant to avoid burning. Take off the heat, stirring until it stops cooking and cools, roughly 5 minutes.
  • Combine onion mixture with roux and 1 cup boiling water, stirring to avoid spattering. Heat until simmering over medium heat. Whisk for about 10 minutes until thickened. Mix in the chicken, then the remaining 9 cups of boiling water. Season with 2 teaspoons of Cajun seasoning, bring to a boil, then simmer for 1 hour.
  • Season smoked sausage with garlic powder and cayenne pepper. Sear in a skillet with 2 tablespoons of olive oil. Add to the soup and simmer for 30 minutes. Remove chicken from the pot, shred meat, discard skin and bones. Return meat to the soup and simmer for an additional 15 minutes. Remove any excess oil from the surface.
  • Simmer the gumbo and simultaneously cook rice with 3 cups of water in a saucepan over high heat. Once it boils, lower the heat to medium-low, cover, and cook until the rice is tender and has absorbed the liquid, about 20 to 25 minutes.
  • To enjoy, ladle gumbo over fluffy rice and top each portion with a generous amount of fresh chopped green onions.

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