Chicken & Linguica Gumbo

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Servings: 8 Difficulty: Advanced
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A rich, spicy Cajun classic with smoky sausage and tender chicken in a deep roux-based broth.
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This hearty Chicken and Linguica Gumbo is a comforting bowl of Louisiana soul food. The deep, nutty flavor comes from a carefully cooked roux, balanced by the “holy trinity” of onions, celery, and bell peppers. Smoky, spicy linguica sausage adds robust depth, while tender chicken pieces provide a satisfying protein. Thickened with file powder and served over steaming white rice, this dish is perfect for cold evenings or family gatherings. It&# 226;€™s a timeless recipe that rewards patience with incredible flavor and texture.

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Chicken & Linguica Gumbo

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 227.8

Description

This hearty Chicken and Linguica Gumbo is a comforting bowl of Louisiana soul food. The deep, nutty flavor comes from a carefully cooked roux, balanced by the "holy trinity" of onions, celery, and bell peppers. Smoky, spicy linguica sausage adds robust depth, while tender chicken pieces provide a satisfying protein. Thickened with file powder and served over steaming white rice, this dish is perfect for cold evenings or family gatherings. It&# 226;€™s a timeless recipe that rewards patience with incredible flavor and texture.

Ingredients

Directions

  1. Cut the linguica sausage into 1/4-inch thick rounds.
  2. Cook the sausage in a large, heavy ungreased skillet over low heat, turning frequently until a film of fat forms on the bottom.
  3. Increase heat to medium and fry sausage slices until browned, about 6 minutes.
  4. Remove sausage to paper towels to drain and set aside.
  5. Add vegetable oil to the remaining fat in the skillet to create a depth of 1/2 inch.
  6. Season chicken pieces with salt and pepper, then dredge in 1/2 cup of flour, shaking off excess.
  7. Heat the oil in the skillet over medium-high heat.
  8. Fry chicken pieces until golden brown on both sides and cooked through, about 12 to 15 minutes per side.
  9. Remove chicken from skillet and drain on paper towels.
  10. Reduce heat to medium and add remaining 6 tablespoons of flour to the skillet fat.
  11. Whisk constantly to form a roux, cooking until it reaches a deep chocolate brown color, about 15-20 minutes.
  12. Stir in chopped green onions, celery, green pepper, parsley, and garlic.
  13. Cook vegetables for 2-3 minutes until slightly softened.
  14. Gradually whisk in chicken stock to prevent lumps.
  15. Return browned sausage and chicken to the pot.
  16. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour.
  17. Season with cayenne pepper and/or Tabasco sauce to taste.
  18. Ladle gumbo into bowls and sprinkle with file powder.
  19. Serve hot over freshly cooked rice, garnished with additional chopped green onions.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 227.8kcal
% Daily Value *
Total Fat 17.4g27%
Saturated Fat 6.1g31%
Cholesterol 39.3mg14%
Sodium 610.6mg26%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gumbo, cajun, linguica, chicken, sausage, roux, comfort food, southern, stew, spicy, file powder, louisiana, rice, smoky, dinner
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