Tag Archives: rice

Chicken and Sausage Gumbo – Louisiana

Louisiana declared gumbo as its state cuisine in 2004. Some scholars think gumbo might have been around as early as the 18th century. The word “gumbo” comes from the West African word for okra, “ki ngombo,” as okra was often used in this dish as a thickening agent.

This rich stew starts with a roux (flour and oil/butter), followed by  what Louisianans lovingly refer to as the “trinity” (onions, peppers

Chicken and Sausage Gumbo - Louisiana and celery). From there, variations abound: some are heavy on the seafood, some favor chicken or pork, and there is even a vegetable version for Lent.

We’ve brought you an adaptation of Emeril Lagasse’s gumbo recipe. We have made it too many times to count. Don’t be intimidated by the amount of time it takes to make, most of it is hands-off and it makes a TON. You can thank us later for the leftovers. You can find filé powder in the international aisle at most large grocery stores or online.

This weekend down in NOLA, parades from the so-called “super krewes” of Orpheus, Bacchus and Endymion will take place, featuring the biggest and most elaborate floats. Check out www.mardigrasneworleans.com for a full schedule.

Chicken and Sausage Gumbo

  • Servings: 8-10
  • Difficulty: moderate
  • Print


  • 4 lb. chicken thighs, skin removed
  • 1 tablespoon Creole seasoning
  • 1-2 tablespoons canola oil
  • 1 cup flour
  • 1/2 cup canola oil
  • 2 cups onion, chopped
  • 2 ribs of celery, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 bay leaves
  • 1 lb. kielbasa sausage
  • 8 cups chicken broth
  • 1 tablespoon filé powder
  • 2 tablespoons parsley, chopped
  • 4 green onions, chopped
  • white rice (for serving)
  • hot sauce (for serving, optional)


In a large pot, heat 1-2 tablespoons oil over medium heat. Rub chicken thighs with Creole seasoning. Working in batches, saute chicken in oil until it browns, about 5-6 minutes. With tongs, remove chicken to a plate and set aside. Add a ½ cup oil and flour to pot. Scrape up any browned bits on bottom of the pan. Cook roux until dark brown (the color of a tarnished penny), approximately 20 minutes. Add the vegetables and cook them for about 5 minutes. Add the salt, cayenne pepper, and bay leaves. Add the sausage and then the chicken broth. Bring to a boil. Reduce heat to medium-low and cook uncovered for about 1 hour. Add reserved chicken to the pot and cook for 1 to 1 ½ hours until chicken is tender and falling off the bone, occasionally skimming off the excess fat from the top of the gumbo.

Again with tongs, remove chicken from the stew to a clean plate. When cool enough to handle, remove meat from bones. Return meat to the gumbo, discarding the bones and fat. Stir in the filé powder, parsley and green onion. Adjust seasonings to taste. Best served over a scoop of white rice.

Recipe by Emeril Lagasse



Laissez Les Bon Temps Rouler: Chicken, Shrimp and Sausage Jambalaya – Louisiana

Next week is Mardi Gras (February 9, 2016) so the folks down in New Orleans have been celebrating a while now with parties, parades and all manner of revelry.  Mardi Gras (Fat Tuesday) celebrations have actually been around for thousands of years as

Chicken, Shrimp and Sausage Jambalaya

festivals of spring and fertility but when Christianity was established, the holiday became associated with the last day of merry making and eating rich food before Lent.

Many dishes are associated with Mardi Gras including crawfish etouffee, gumbo and this jambalaya, a rice based dish that is great for serving a crowd.

If you wondered about the difference between Creole versus Cajun food, one basic difference is that Creole food uses tomatoes while Cajun food generally does not. Since we opted out of tomatoes with this dish, I guess we made Cajun jambalaya but you can use tomatoes if you want to make it Creole. Just add them when the other vegetables go in.

The protein in jambalaya can vary but we went with the very traditional chicken, shrimp and sausage. Feel free to modify based on your tastes.

Mardi Gras will be reaching a full fledged fervor this weekend with parades from the so-called “super krewes” of Orpheus, Bacchus and Endymion which feature the most massive and detailed floats. Check out www.mardigrasneworleans.com for a full schedule.

Chicken, Shrimp and Sausage Jambalaya

  • Servings: 6-8
  • Difficulty: moderate
  • Print


  • Vegetable oil
  • 3-4 pounds chicken thighs
  • 2 onions, chopped
  • 1 rib celery, chopped
  • 1 large green pepper, chopped
  • 2 cloves garlic, diced
  • 3 tablespoons parsley, minced
  • 1 pound raw shrimp
  • 6 smoked sausages (Andouille or Polish)
  • 3 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 ½ cups long grain white rice
  • 2 cups chicken or vegetable stock
  • 1 cup water


In a large, heavy pot, heat the oil on medium heat until hot. Cook the chicken pieces with the skin on until golden brown on both sides. Remove chicken and set aside. Add the shrimp and sauté  2 minutes each side. Remove shrimp and set aside. Add all the vegetables into the pot and cook on medium until the onion is translucent, about 10 minutes. Add the sausage and seasonings and cook until the sausage is browned. Add the chicken, broth and water. Stir gently, making sure chicken is submerged. Raise the heat to high and bring to a boil. Reduce to low, then cover the pot. Simmer for 35 minutes, stirring occasionally. Uncover and bring heat to medium for 10 minutes or until liquid is almost absorbed. During the last 10 minutes, remove chicken. When it is cool enough to handle, remove meat, discard skin and bones and add shredded meat back into jambalaya. Add the shrimp and cook until heated through.