Chicken Sausage Gumbo

I found this recipe in a magazine just after I was married and have been making it a few times each winter ever since. It is spicy and filling and just the perfect cold-weather comfort food. It takes a little time to make but is sooooo worth it!

For Chicken Sausage Gumbo you will need:

1 pound boneless, skinless chicken
1/2 cup canola oil
3/4 cup flour
1 tsp. garlic powder
1/2 tsp. cayenne pepper (or to taste)
2 onions
3 stalks celery
7 cups chicken broth
1 tsp. cumin
1/2 tsp. dry mustard
1-2 cloves garlic
1 bay leaf
1/2 pound polish kielbasa

Pour oil into a large pot or dutch oven and and heat to medium. Place chicken on a piece of waxed paper and sprinkle both sides with garlic powder and cayenne pepper. Dredge both sides in flour (reserve flour for making roux later). Place chicken in oil and cook 8 minutes on each side.

While chicken is cooking, chop onions and celery. I usually do this in the food processor but I must admit it looks a little prettier when hand-chopped. It doesn't take that long and what else do you have to do while those chicken breasts are cooking anyway?

Remove chicken from oil and drain on paper towels; allow to cool slightly so you can handle it later. Meanwhile, it's time to make the roux. Turn heat to medium high (this is when I really love my gas cooktop!), scrape brown bits from bottom of pot and add the reserved flour. Blend well into the oil and stir constantly as the roux forms. In a few minutes it will turn a lovely red-brown - be careful not to burn!

Now comes the fun part - it's time to add the onions and celery and hear the sizzle! Steam rises up and the pungent odor of onions and roux fill the air - wonderful! Cook the vegetables in the roux for 2-3 minutes on medium-high, then reduce heat to low.

Slowly add chicken broth, stirring as you pour. Add cumin, dry mustard, bay leaf and garlic. We really love garlic so I use two teaspoons of chopped garlic but you can tone it down with just one. While the stew simmers, cut chicken into bite-sized pieces. If some of the thicker pieces are a little pink, don't worry - it will have plenty more time to cook. Add chicken to stew, cover and simmer 45 minutes.

This can simmer longer if you wish but be sure to keep the stove temperature low. About ten minutes before you are ready to eat, thinly slice kielbasa and add to the stew; heat through. 


Serve over rice with a side of fruit or salad - yum! This makes about eight servings and is actually better the next day. Enjoy!