Dupre Family Chicken and Sausage Gumbo

Name: Dupre Family Chicken and Sausage Gumbo
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 15
Cuisine: Creole, Cajun
Ingredients: 1 Tbsp Cajun seasoning blend (such as Tony Chacheres®), or to taste; 2 teaspoons Cajun seasoning (such as Tony Chacheres), or to taste; 237 milliliters canola oil; 1 teaspoon cayenne pepper, or to taste; 1 large celery stalk, chopped; 6 bone-in chicken breast halves, with skin; 946 milliliters chicken broth; 7 chicken drumsticks, with skin; 118 milliliters dry white wine; 237 milliliters all-purpose flour; 1 teaspoon garlic powder, or to taste; 1 large green bell pepper, chopped; 1 bunch green onions, chopped; 473 milliliters uncooked jasmine rice; 2 Tbsps olive oil; 680 grams smoked sausage, cut into 1/2-inch slices; 710 milliliters water; 1 large yellow onion, chopped

Dupre Family Chicken and Sausage Gumbo might be just the main course you are searching for. This recipe makes 15 servings with 414 calories, 25g of protein, and 20g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. A mixture of bell pepper, water, chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the seasoning blend you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes.

Instructions

Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat.

Ingredients you will need

Chicken Drumsticks

Chicken Meat

Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin.

Ingredients you will need

Cajun Seasoning

Meat

Whisk 1/2 cup olive oil and white wine together in a bowl.

Ingredients you will need

White Wine

Olive Oil

Equipment you will use

Whisk

Bowl

Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Bowl

Remove the chicken pieces from the marinade, and discard the marinade.

Ingredients you will need

Chicken Pieces

Marinade

Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side.

Ingredients you will need

Chicken Pieces

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.

Ingredients you will need

Chicken Pieces

Whole Chicken

Broth

Soup

Equipment you will use

Pot

While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.

Ingredients you will need

Peppers

Olive Oil

Whole Chicken

Celery

Onion

Equipment you will use

Frying Pan

Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free.

Ingredients you will need

Canola Oil

All Purpose Flour

Equipment you will use

Frying Pan

Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam. Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes. Watch carefully because it's easy to burn the roux. Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes.

Ingredients you will need

Milk Chocolate

Equipment you will use

Wooden Spoon

Frying Pan

Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes.

Ingredients you will need

Onion

Water

Equipment you will use

Whisk

Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water. Season the gumbo with 2 more teaspoons of Cajun seasoning, or to taste, and bring the soup to a rolling boil. Reduce heat, and simmer for 1 hour.

Ingredients you will need

Cajun Seasoning

Whole Chicken

Soup

Water

Equipment you will use

Pot

Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil.

Ingredients you will need

Cayenne Pepper

Smoked Sausage

Garlic Powder

Olive Oil

Equipment you will use

Frying Pan

Transfer the sausage into the soup, and simmer for 30 more minutes.

Ingredients you will need

Sausage

Soup

Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones. Return the chicken meat to the soup. Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo.

Ingredients you will need

Chicken Pieces

Chicken Meat

Soup

Cooking Oil

While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Ingredients you will need

Gumbo

Water

Rice

Equipment you will use

Sauce Pan

Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.

Ingredients you will need

Green Onions

Cooked Rice

Gumbo

Equipment

Ingredients

Servings:

1Tbsp

Cajun seasoning blend (such as Tony Chachere's®), or to taste 2teaspoons

Cajun seasoning (such as Tony Chachere's), or to taste 237milliliters

canola oil 1teaspoon

cayenne pepper, or to taste 1large

celery stalk, chopped 6

bone-in chicken breast halves, with skin 946milliliters

chicken broth 7

chicken drumsticks, with skin 118milliliters

dry white wine 237milliliters

all-purpose flour 1teaspoon

garlic powder, or to taste 1large

green bell pepper, chopped 1bunch

green onions, chopped 473milliliters

uncooked jasmine rice 2Tbsps

olive oil 680grams

smoked sausage, cut into 1/2-inch slices 710milliliters

water 1large

yellow onion, chopped

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun on the menu? Try pairing with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The D'Alfonso-Curran Albarino with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.