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Cajun Gumbo Sausage

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I’ve been wanting to make this sausage for quite some time and today is the day. here’s the deal. This sausage recipe might seem a bit intense because you are basically making 2 completely different sausages at the same time. Don’t worry though the end result is so worth it!!!

I think that the biggest obstacle in this recipe is the Gumbo Liquid. It’s a critical part of the recipe and can’t be substituted. We make gumbo constantly so I always have liquid I can use but I realize that not everyone makes Gumbo so here is a solution. Gumbo Base, this is basically instant gumbo and will work perfectly for this recipe. All you do is add water, stir, and bring to a boil. Now you have gumbo. Depending on how much of this sausage you plan on making you might end up with extra Gumbo liquid. No worries, you will most likely also end up with a little extra of the trinity vegetable mix. All you got to do is throw whatever extra vegetables you have into your gumbo liquid, add shrimp or chicken, and serve with rice!! You are now eating like a Cajun (on the road). Let me know if you have any questions. You can check out the Gumbo base here: Louisiana Base Gumbo 5 Ounce

With all that being said, if you want to make Gumbo from scratch, I’ll add a recipe in this post as well.

Here are a few things you might find useful when making a smoked sausage.

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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5 from 1 vote

Cajun Gumbo Sausage

A chicken and sausage gumbo…… sausage, yeah you heard it right😉
Prep Time1 day 30 minutes
Cook Time6 hours
How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

The Cajun Pork Sausage

The Chicken Sausage

The Vegetable Mix

  • 200 g onions diced
  • 200 g celery diced
  • 200 g bell pepper diced diced

Instructions

Prepare the casings

  • Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the Vegetable Mix

  • In a skillet with a little oil, sauté the onions, celery, and bell peppers till soft and translucent. Once finished, remove from heat and let the mixture cool. Set aside the amount needed for the pork and chicken portions of this recipe.

Prepare the Gumbo Base

  • I used the liquid from a pot of Gumbo that I made for this recipe but if you can't get any gumbo, I've added a link in this recipe for Gumbo Base. It's basically instant Gumbo. Follow the package instructions to make the gumbo base. Basically, add the base to water and bring to a boil and stir well. Once you have made the gumbo liquid take what you need for both the chicken and the pork portions of this recipe and set that to the side to cool. As for the rest of the gumbo liquid, add some chicken, the unused vegetables from the vegetable mix, and you now have chicken gumbo for dinner!

Prepare the Meat and Spices

  • Clean meat from any silver skin and arteries. Cut the meat into pieces that are small enough to fit into your grinder. Keep the pork portion and the chicken portion separate. Chill the meat and the fat so that the temperature is below 34f (1.1c)
  • Grind chilled meat and fat on a 6mm plate. Keep the temp under 34f (1.1c)
  • Here you are going to make 2 completely different sausage batters. Start with the pork sausage. Combine all of the above ingredients listed for the pork sausage and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.
  • Now make the chicken sausage. Combine all of the above ingredients listed for the chicken sausage and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside
  • Time to get this sausage into a casing, grab a small handful of the pork sausage mixture and put it into the hopper of your sausage stuffer, next grab a small handful of the chicken sausage batter and add that to the hopper, next do the same with the pork and continue alternating till your hopper is full or you run out of meat.
  • Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out
  • Place the sausage in your refrigerator overnight so that the cure can do its job
  • The next day, smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145f (62.7c) – 150F (65.5c).

If you have a convection smoker:

  • 1 hour at 100f (37.7c) with the fan on at 50%. This dries out the sausage.
  • 1 hour at 125f (51.6c) start adding smoke. Fan still on at 50%
  • Bump up the temp to 175f (79.4c) till the internal temperature of your sausage reaches 145f (62.7c). Once you hit your target internal, let the sausage remain there for 3-5 minutes for proper pasteurization.

If you have a digital smoker this is a great cooking schedule:

  • 1.5 hours at 100f (37.7c) – this dries out the sausage (leave the dampers wide open and leave the door slightly ajar)
  • 1 hour at 125f (51.6c) – this is when I start applying smoke
  • 1 hour at 155f (68.3c)
  • 1 hour at 175f (79.4c)
  • then I bump up to 200f (93.3c) until I reach an internal of 145f (62.7c). Make sure you let the sausage cook for at least 3-5 minutes once you hit the 145f (62.7c) temperature to achieve proper pasteurization.

If you are cooking on a pit or offset:

  • on indirect heat start smoking sausages while the pit is at 150f (65.5c) and smoke for 3 hours.
  • Increase the temperature to 250f (121.1c) and cook till you get to an internal of 150f (65.5c)

Once finished

  • After your sausage has finished cooking, place them in a cold-water bath till the internal temp gets below 100f (37.7c). Then place the sausage on a rack or hang them at room temp for 3-4 hours to bloom. After they bloom, refrigerate and enjoy

Storage Instructions

  • For long term storage, place the smoked sausages in a vacuum sealed bag and freeze. They will last up to a year in the freezer.
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5 from 1 vote

Cajun Chicken & Sausage Gumbo

A South Louisiana Staple

Ingredients

Metric – US Customary

Quick Brine for Chicken (optional)

  • 1.5 pounds chicken
  • 1 Quart of water
  • 1/4 cup kosher salt
  • 2 tbsp sugar
  • 1 tsp cracked pepper
  • 1 tsp thyme
  • 1 bay leaf

Gumbo Roux

  • 1 cup veg oil
  • 1.5 cup flour

Gumbo Spices

Gumbo Ingredients

  • 1.5 cups of green onions chopped
  • 2 cups bell pepper diced
  • 2 cups onion diced
  • 2 cups celery diced
  • 1/3 Cup minced garlic
  • 1.5 lbs. chicken meat
  • 1.5 lb. smoked sausage we use andouille sausage
  • 3.5 quarts chicken stock if you find that the gumbo is too thick you can add a little chicken stock at a time till you reach the desired consistency

Instructions

If you plan on brining your chicken

  • Heat the water on a stovetop, Dissolve salt and sugar in water then add aromatics. Cool down the water mixture then add your chicken to it
  • if the chicken is "boneless" brine for 30 min to 1:30 hour. If the chicken is "bone-in" brine for 1 hour to 3 hours

Prepare the Gumbo – the Meats & Vegetables

  • We prepare and cook the chicken ahead of time. If you want, you can cook the chicken in the same pot of gumbo to make it easier. The only reason we do it this way is to better control the portions per serving. Either way I would still brine the chicken. A different option would be to use rotisserie chicken, pull it off the bone and use the bones/skin to make a delicious stock for this gumbo.
  • If you want to precook the chicken, remove from brine. Pat dry, season with a little Cajun seasoning, then bake or pan fry your chicken till it reaches an internal of 155f (68.3c)
  • To cook the chicken in the gumbo, remove the chicken from the brine. Pat dry and in a cast iron skillet with a little, oil sear the chicken. Once you get some beautiful color on all sides, add the chicken to your pot of gumbo and cook for 6-8 minutes till the chicken is fully cooked through.
  • Slice the sausage in half-moon shapes by cutting the sausage lengthwise, then slicing it. Brown the sausage. Once finished, remove the sausage from the skillet add the celery, bell peppers, and onions in the rendered fat from the sausage. If you need a little more oil add accordingly
  • Sautee the vegetables till the onions begin to soften and start to turn translucent.
  • Add the garlic and the gumbo spices. Cook for a few minutes more. Remove from the vegetables from the skillet and set to the side. Deglaze the skillet with a little chicken stock and pour off the liquid from the skillet into a cup (LOTS OF FLAVOR HERE, WE WILL USE THIS IN THE GUMBO)

Making the Roux

  • In a large stock pot add the oil and the flour and heat it on a medium heat. Begin to stir gently and consistently. If you don't stir consistently your roux will take on a bitter/burnt flavor which will ruin your gumbo. The process of making a good roux takes 30-45 minutes so be patient and try not to rush it. As the roux cooks it will begin to darken. The darker your roux (to a point) the more complex and deeper the flavors your gumbo will have. I like to go till the roux begins to take on a dark brown color.
  • Once your roux has been made add the chicken stock and whisk. After the stock has been fully incorporated add the seasoned cooked vegetables and whatever liquid came from deglazing the skillet. Cook on a medium heat for 15-20 minutes. Add the sausage and the chicken and cook for an additional 5-10 minutes on a medium heat. Finally add the chopped green onions.
  • Taste for seasonings and adjust if necessary (I typically will add a little more Cajun seasoning at this step).
  • Your gumbo is ready when it gets to be the consistency of a stew. If you find the gumbo to be too thick you can always add a little extra chicken stock till you get to your desired consistency.
  • We serve our gumbo with cooked rice and a side of Cajun Potato Salad

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