Spicy Gold Star Baked Rigatoni
July 11, 2025Gold Star Mac and Cheese
October 21, 2025Protein
- 3 Gold Star Hotlinks (½ lb each) — sliced into thick coins
- 2 lbs boneless, skinless chicken thighs — cut into bite-sized pieces
- 2 tbsp vegetable oil
Roux (the heart of the gumbo)
- ¾ cup vegetable oil
- ¾ cup all-purpose flour
Vegetables (“The Holy Trinity”)
- 1 ½ cups yellow onion, diced
- 1 cup green bell pepper, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (optional, Gold Star links already pack heat)
- 1 ½ tsp thyme
- 2 bay leaves
Liquids
- 6 cups chicken stock
- 1 (14 oz) can diced tomatoes (optional — for a touch of brightness)
- 1 tbsp Worcestershire sauce
Finish
- 2 tbsp parsley, chopped
- Salt & black pepper to taste
- Cooked white rice, for serving
- File powder (optional) — sprinkle on top before serving for that authentic Cajun finish
- Brown the Hotlinks & Chicken
In a large heavy pot or Dutch oven, heat 2 tbsp of oil over medium-high heat.
Sear the sliced Gold Star Hotlinks until browned and slightly crisp. Remove and set aside.
Add the chicken pieces to the same pot and brown them lightly on all sides. Remove and set aside with the sausage.
- Make the Roux
Lower heat to medium. In the same pot, add ¾ cup oil and slowly whisk in ¾ cup flour.
Stir constantly for 20–25 minutes, until the roux turns a deep chocolate brown — careful not to burn it.
- Build the Base
Add diced onion, bell pepper, celery, and garlic right into the hot roux. Stir well and cook for 5 minutes until softened.
Stir in smoked paprika, cayenne (if using), thyme, and bay leaves.
- Simmer the Gumbo
Slowly whisk in chicken stock to loosen the roux. Add diced tomatoes (if using), Worcestershire sauce, chicken, and Gold Star Hotlinks.
Bring to a gentle boil, then reduce heat and simmer for 1 hour, uncovered, stirring occasionally.
Skim any fat off the top as it forms.
- Season & Serve
Taste and adjust seasoning with salt and black pepper.
Stir in fresh parsley before serving.
Serve the gumbo over a bed of hot white rice, and finish with a sprinkle of filé powder if desired.
Chef’s Tips
- Those Gold Star Hotlinks are big, so slicing them thick (½-inch) helps them hold their shape and release their “Enjoyable Heat” into the broth.
- For even deeper flavor, you can smoke or grill the sausage before slicing.
- Leftovers are even better the next day as the flavors meld.
