Chuck’s Gumbo
- Details
Down on Western Avenue, around the corner from our brick & mortar storefront, folks still talk in hushed tones about a little place called Sesto’s Cafe, and the legendary gumbo of Chuck Smith. Chicken and sausage are served up alongside the classic trinity of celery, onion, and bell pepper, with a touch of Herbes de Provence, for mouthwatering and memorable flavor.
Sesto’s is gone now, but it’s legacy lives on in Chuck’s famous recipe, which he generously shared with us. We’ve made a few changes, to keep his secrets safe, but this bayou classic is still worthy of every bit of it’s formidable reputation.
Chicken and Sausage Gumbo
Ingredients
For the Roux:
- 1/2 cup flour
- 1/2 cup vegetable oil or butter
For the Gumbo:
- 4 cups onion, chopped
- 1-1/2 cups celery, chopped
- 1-1/2up red or green bell pepper, chopped
- 4-5 cloves garlic, minced
- 1/4 teaspoon Worcestershire powder
- 1 tablespoon Herbes de Provence
- 1 tablespoon Creole Seasoning, ground
- 1 teaspoon Tabasco sauce
- 2 links Andouille sausage, sliced
- 2 pounds chicken thighs, skinless
- 4 cups chicken stock, heated
- Salt, to taste.
- File powder
Instructions
- A large, heavy pot is a must - the heavier the better. Patience is a must - the more the better.
- Mix flour and oil until thoroughly blended before heating. Turn heat on medium-low and immediately begin stirring. Allow roux to brown slowly, stirring constantly.
- When roux is dark brown, add chopped vegetables. Increase heat to medium and stir until onions are translucent. Add seasonings, stirring to blend. Add sausage and chicken, stirring until evenly browned.
- Slowly add heated chicken stock, stirring constantly. Continue stirring until gumbo comes to a simmer. Simmer 1 hour, stirring often and reducing heat if necessary to prevent sticking. Add salt to taste.
- You can adjust the final thickness of the gumbo with file powder, or pass it at the table as a traditional accompaniment.
1 Comment
Leave a Comment
Creole and Sorghum Roasted Brussel Sprouts
If you’ve never used sorghum before, now is your chance, and it is worth a trip to the market. Sorghum is a syrup made from a cereal grain and it tastes as if honey and …
Creole Deviled Eggs
Deviled eggs are always a crowd pleaser, even more so when you make them with a twist. Enter our Creole Deviled Eggs. This version is anything but ordinary, packed with flavor from Creole classics and …
Michael’s Boeuf A La Bourguignonne
Turkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered …
Herbes de Provence Lemon Chicken
The most common question we get in the spice shop is “what’s good on chicken” and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the …
Mediterranean Chicken Salad
We’re crazy in love with our Cascade Mushroom Mix, featured in this Mediterranean chicken salad with just the right embellishments. We put the mushroom mix in the marinade, where the umami flavor magic made the …
Enjoy