Chicken Sausage Gumbo

The word “gumbo” comes from the West African word “ki ngombo” for “okra.”  West Africans used okra as a thickener in their dish which they brought to America.

Most historians agree gumbo has its origins in West Africa and draws inspiration from Native American, African, and European cultures. West Africans brought okra pods to the Americas during the transatlantic slavery period.  They planted and harvested the okra seeds and introduced the dish to the Americas.

Over the years, gumbo was further influenced by Native American and European American settlers.   Choctaws contributed filé gumbo powder to thicken and flavor the dish.  Roux was later introduced as a thickener instead of file or okra, which has its origins in French cuisine.

Gumbo can be made with virtually any protein (chicken, sausage, ham, etc.) and/or seafood (shrimp, oysters, crab, etc.), so its distinguishing factors are: 1) the thickening agent, typically a roux and either okra or gumbo filé; 2) The “holy trinity” – a combination of bell peppers, onions and celery which is the base of much of Creole and Cajun cooking. Other important ingredients include a flavorful broth (typically chicken or seafood) and seasonings such as paprika, cayenne pepper, and thyme. 

Generally speaking, Creole gumbo often includes tomatoes, while Cajun gumbo does not.  Creole gumbo is typically made with shellfish and the acidity of the tomatoes complements the seafood.  Cajun gumbo is commonly made with chicken and sausage and most Cajun cooks will tell you it’s a sin to add tomatoes to gumbo!

Despite the many variances in shrimp, chicken and sausage gumbo recipes, they all follow the same basic technique: brown the meats, sauté the aromatics, make the roux, add the stock and seasonings and simmer until the meats are tender and the gumbo is thickened.  Lastly, add quick-cooking proteins, like shrimp and oysters, and add the gumbo file off heat.

Gumbo is traditionally thickened with a roux, a French and Creole method of cooking equal parts flour and fat, then either filé or okra, but never all three or your gumbo will be too thick.  Here’s the breakdown:

1. Roux: This is made by cooking flour in oil until a dark chocolate color.  The darker the roux, the more flavorful it will be. 
2. Okra:  This is the original thickening agent in gumbo which also adds a distinct flavor. Some people love it, some people hate it!  Today, chopped fresh or frozen (thawed) okra is most popular in seafood gumbos. 
3. Gumbo Filé: Like okra, this is both a thickening agent and a flavoring agent.  It’s become a popular alternative to okra made of dried and ground sassafras leaves, a plant native to north east America. The powder is added at the end of the cooking process off heat, or at the table, otherwise the gumbo can become stringy. 

First let’s clear up Cajun vs. Creole. Cajun and Creole are two distinct ethnic groups with their own unique history, traditions and culture.  Creole cooking existed far before Cajun cooking. It describes the French and Spanish influences found in Louisiana in the 1700s when New Orleans was founded by the French, followed by Spanish control in 1769. (Louisiana was not sold to the United States until 1803.)  It later grew to include Acadian, Caribbean, West African, German and Native American influences.   

Cajun cooking, on the other hand, made its way to Louisiana in the late 1700s when Acadians relocated there.  Acadians are French colonist who, in the early 1600s, settled the Acadia region, (today known as Nova Scotia, New Brunswick and Prince Edward Island). As a result of the French and Indian War, the British expelled the Acadians from their homeland and many migrated to Louisiana, with the belief that France still had control of the region. However, by the time they arrived in Louisiana in 1765, the colony had become the property of Spain.

Cajun and Creole gumbo are very similar.  They both begin with a roux, include okra or filé powder, the holy trinity and similar seasonings.  Cajun gumbo, however, usually includes chicken or sausage, and never tomatoes.  Creole gumbo, however, is usually shellfish based and often includes ham or sausage, but not chicken.  Creole gumbo also usually includes tomatoes to compliment the seafood.

Gumbo is a rich, flavorful stew with a nutty, earthy, paprika forward flavor profile. It is heavily influenced by the ingredients used. For example, okra (if using), lends a bitter sweetness with a slimy texture. Gumbo file powder, on the other hand, lends a cross between root beer and thyme. The holy trinity of onions, bell peppers and celery adds an aromatic sweetness. The popular inclusion of andouille sausage adds juicy pops of spiciness, whereas shrimp is buttery and mild.

Gumbo is a hearty stew made with a dark roux, the holy trinity of onions, bell peppers and celery.  To be a true gumbo, it must have either okra or gumbo file.

All gumbo recipes require a few steps and simmering time, but are not difficult to make.  This recipe eliminates the chopping by using a food processor, then the most difficult part is patiently waiting while the roux develops into a deep chocolate color.  The rest of the recipe searing and simmering!  

Gumbo can be made with a mixture of any proteins such as chicken, andouille sausage, shrimp, crab, and/or oysters.

Yes!  The shrimp in this recipe is optional, although I love the texture and flavor it adds.  If you omit the shrimp, you’ll want to increase both the chicken and sausage.

The Holy Trinity is a classic flavor base in both Creole and Cajun cooking made of diced onions, bell peppers and celery. They are cooked in butter or oil to release their flavor which forms the base of stews, soups, sauces, etc.

The best type of oil for gumbo is a neutral, high smoke point oil such as vegetable oil, canola oil, sunflower oil or peanut oil.  Do not use olive oil because it has a low smoke point and too strong of a flavor. Also, don’t use butter because it creates a light flavored roux and is not recommended for the dark roux needed for the most flavorful chicken or seafood gumbo.

Gumbo should be thick like a stew, much thicker than a traditional soup.  It is typically thickened with roux and either okra, or filé powder.

This gumbo recipe is thickened by a roux, file powder, and by simmering the stew for a time uncovered.  If you simmer it covered for the whole time or add too much liquid, it will still be thin instead of thick. The quickest way to thicken a thin gumbo is to make a slurry by whisking 2 tablespoons cornstarch with ¼ cup water to make a slurry, then slowly stirring it into the stew, then simmering until it reaches your desired consistency.

Cooking the shrimp with the tails on is akin to cooking meat with the bone – it adds loads of flavor to the stew.  However, I realize it can be awkward to remove the tails afterwards (kitchen shears is the easiest to do in bulk), so it’s up to you!