I don’t usually get so uppity and call my recipes “the best,” but I honestly think this Chicken and Sausage Gumbo is up there. It’s at least the best my family has tried!
I am so excited to bring you this recipe! I have been saving it up for nearly a year since I started The Weary Chef. What took so long, you ask? Well, it’s not exactly quick and easy. It’s not difficult, but there is a good bit of chopping and lots of steps involved. It is so worth it though! I made a big batch of this gumbo to freeze before both kids were born. Instead of getting by with just sandwiches and pizza delivery during the bleary newborn weeks, we were able to enjoy this savory, spicy, wonderful gumbo for dinner a few times. It freezes beautifully and seems to taste even better leftover. There’s a secret about this gumbo: It’s pretty low in fat! Yes, really. The original recipe called for a whopping 2/3 cup of oil, and I couldn’t bring myself to pour that much into the pot. Over the years I reduced the oil to 1/2 cup, then 1/3 cup. It still tasted just as amazing, but even with 1/3 cup there was oil floating to the top of the finished dish that I had to carefully ladle off. Since there still seemed to be more than I needed, this time I tried reducing the oil to only 1/4 cup. That’s only FOUR TABLESPOONS in an entire pot of gumbo! Folks, it turned out perfectly. You can enjoy a big, steaming bowl of gumbo without the side of guilt! Read through the recipe before you get started because I wrote in opportunities to chop your vegetables and do other prep while you are waiting for other steps. This helps the recipe come together more quickly instead of doing all your chopping first.
This recipe is adapted from a worn, stained, photocopied page that my mother-in-law gave me years ago.