Finally, we have an almost perfect Chicken & Sausage Gumbo! Three times I have made this recipe from Food Network by Emeril. It is a combination of this and this recipe by him. When I say it was a journey to make this gumbo for the third time, I would not be exaggerating one me!
For starters, the gumbo file is difficult to find in Dayton, OH. I went to Kroger, Walmart, and Meijer. Nada. Zip. Zero. In the end, I had to order it from Walmart.com and have it shipped to a local Walmart for pick up. However, it only came in a two-pack, more than I will need for a while! When I went to pick it up, can you believe the kiosk did not function! I knew I had to make this perfect.
To make sure this dish was a success, I knew I had to nail the roux. For gumbo, only a chocolate roux will do. The key to getting that beautiful dark brown color is staying put in front of the stove and stir. Once it starts browning, this is the point where it can burn quickly! Luckily for me, I was able to get the perfect roux for this gumbo.
I used chicken andouille sausage, which was perfectly spicy. Cajun and Creole use “the trinity” in place of mirepoix. The trinity includes onions, celery, and bell pepper (instead of carrots). There was a mix of beautiful spices and herbs, which gave this the perfect flavor to the chicken stock base.
I love this dish so much. It reminds me of when my (grand) mother use to make it for the holidays. She would include chicken, shrimp, crab legs, and sausage. Even though I am not a big fan of shellfish, I still enjoyed it very much.
With school back in session and a harder semester ahead, this meal is comfort food, stress relief, and self-care! Next time I make it, I will try to make it more low carb using xanthan gum and less roux to thicken.