A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.
- Cajun Bloody Mary
- Southern-Style Gougères
- Fried Okra
- Fried Sweet Potatoes
- Chicken and Sausage Gumbo
- Steamed Long Gran White Rice
- Collard Greans Salad
- Corn Bread
- Acadian Syrup Cake
- Cafe Brulot
A good roux, the slow-cooked mixture of flour and fat, is the founodation of a flavorful, thick gumbo. For tips and tricks, see our Q&A with Chef John Besh ».
Acadian syrup cake is traditionally served with a sauce made of satsumas, a citrus fruit native to Louisiana, but you can easily replace navel oranges if satsumas are not available.
For more Louisiana recipes, stories, and more, see our essential guide.
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Anna Stockwell RECIPE: Chicken and Sausage Gumbo
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
SERVES 6 to 8
INGREDIENTS ½ cup canola oil
2 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 oz. andouille sausage, cut into ½" pieces
4 slices bacon, cut into ½" pieces
1 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 small green bell pepper, stemmed, seeded, and finely chopped
2 tsp. dried thyme
1 tsp. cayenne
6 canned, whole peeled tomatoes in juice, drained and crushed by hand
6 cloves garlic, finely chopped
1 bay leaf
10 oz. okra, trimmed and cut into ½" slices
4 cups chicken stock
Cooked white rice, for serving
Hot sauce and filé powder, for serving
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1. Heat ¼ cup oil in an 8-qt. Dutch oven over medium-high heat. Working in two batches, season chicken with salt and pepper, and add chicken to pot; cook, turning once, until lightly browned, about 12 minutes. Transfer to a plate. Add sausage and bacon, and cook, stirring, until their fat renders and bacon is browned, about 5 minutes; transfer to plate with chicken.
2. Add remaining oil, and reduce heat to medium-low; stir in flour, and cook, stirring constantly, until this mixture (called a roux) is the color of dark, reddish caramel, about 8 minutes. Add celery, onion, and pepper, and cook until soft, about 6 minutes. Add thyme, cayenne, tomatoes, garlic, and bay leaf, and cook for 3 minutes. Return chicken, sausage, and bacon to pot along with okra and stock, and bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, until chicken is cooked through, okra is tender, and gumbo is thickened, about 30 minutes. Remove chicken from pot and let cool for 5 minutes. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. Season with salt and pepper, and serve with white rice on the side. Serve with hot sauce and filé powder for sprinkling over each serving.
RELATED: Breads, Rolls, and Biscuits
Todd Coleman RECIPE: Piquant Corn Bread
This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).
⅓ cup unsalted butter, melted, plus more for greasing
1 cup yellow cornmeal
1 cup ﬂour
1 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. chili powder
1 tsp. kosher salt
¾ tsp. ground cumin
1 egg, beaten
1 ½ cups grated cheddar cheese
¾ cup buttermilk
½ cup milk
¼ cup minced fresh cilantro
2 jalapeños, minced
½ medium white onion, minced
7frac12; red bell pepper, minced
VIDEO: Acadiana, Louisiana
1. Heat oven to 400˚. grease an 8" x 8" baking pan; set aside. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder , salt, and cumin in a bowl. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes.
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