Cooking Classics: Chicken & Sausage Gumbo

How to make a 5 minute roux RebeccaGordon ButtermilkLipstick Tailgating RecipesCooking Classics

How To Make Gumbo

 Simmer Down For Classic Comfort

Heaven can be a little spicy… A rich bowl of smoky gumbo along with a generous helping of devilish potato salad. It’s a treat when someone offers you a bowl of homemade gumbo & folks tend to run the opposite direction when the thought of making their own recipe comes to mind. It isn’t difficult but it does take a little time. Once the vegetables have been prepped, a quick roux can be prepared & then it’s simply down to simmering. And by all means, don’t let the roux intimidate you. Follow my tips for making this valuable flavor component in about 5 minutes. Chicken & Sausage Gumbo will be one of your favorites in no time. Offer a selection of classic accompaniments such as potato salad, rice or saltine crackers & let guests customize their own bowl. Get ready to hone your skills & make a batch of classic, spicy comfort.

gumbo and potato salad Buttermilk Lipstick Tailgating

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChicken & Sausage Gumbo
makes 6 to 8 servings

1/3 cup oil
1/3 cup ap flour
1 medium sweet onion, chopped
2 celery ribs, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
2 tsp Creole seasoning
1/4 tsp dried thyme
1 {32-oz} box chicken broth
1 {14-oz} can chicken broth
2 bone-in chicken breasts
1 {16-oz} package frozen okra, divided
1 lb smoked sausage, sliced
Hot sauce
Garnishes: Scallions & fresh parsley
Toppings: Big Easy Potato Salad, cooked rice or saltine crackers

Stir together the oil & flour in a dutch oven over Medium-High heat {image No. 1}. Stir constantly for 5 minutes or until your reach the color just shy of a Hershey bar {image No. 2}. A nutty aroma will fill your kitchen… keep going. Add the onion & the next 3 ingredients. Cook for 8 minutes {image No. 3}. Stir in the Creole seasoning & the next 4 ingredients with a 1/2 a bag of okra. Simmer over low heat partially covered. Stir the gumbo on occasion for 1 hour & 30 minutes. Remove the chicken & fish out any bones. Pull the remaining chicken from the bones & shred with a fork. Return the meat to the pot. Brown the sausage in a skillet & drain well on paper towels. Add it to the pot. Add the remaining 1/2 of a bag of okra. Cook for 30 more minutes, stirring occasionally. Serve with hot sauce. Garnish, if desired. Offer a variety of toppings to add to each bowl of gumbo.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Gumbo

Gumbo is a crowd-pleasing main dish favorite in the south.
Learn the in’s & out’s of this culinary superstar.

The Technique

No. 1
Get the roux started

No. 2
You’re almost there… keep going

No. 3
Ready to add the seasonings, broth & what not

The Logistics

The Roux

Use a 1:1 ratio of flour to oil. I make a speedy roux that turns a nice rich dark color in about 5 minutes. Stir every inch of that pot to keep it from burning. Slide the Dutch oven off of the heat momentarily to keep it a steady color… Keep stirring.

If Medium-High heat makes you nervous, take your time at a slightly lower temperature. I just like to get on with it already.

The Vegetables

Seed & remove the membrane from the green bell pepper.

The okra will add additional thickening power. I prefer to add a little at the end for color & texture.


Cooking Lessons
Follow these tips to make the gumbo ahead to serve later.

Cool the gumbo at room temperature, uncovered for 30 minutes.
Place in the refrigerator with the lid to one side so that additional steam can escape.
Reheat & transfer to a slow cooker. Add additional water to thin, if necessary.
Organize an assortment of stir-ins & toppings on a tray. Serve in mugs or bowls.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


3 Responses to Cooking Classics: Chicken & Sausage Gumbo

  1. jan gautro February 17, 2013 at 9:20 am #

    Rebecca, my husband is cajun(we are both from La.) and he introduced me to Gumbo & pot. salad also & it continues to be a favorite for us! Yum! could eat some right now!!!!!

    • Rebecca February 17, 2013 at 11:57 am #

      Jan, I’m so glad you stopped by! I know, “isn’t it the most… to say the least” (one of my fave quotes from Grease) Miss u, R (the smiley face icon is a little creepy– I had to remove it)


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