Chicken and Sausage Gumbo
Chicken and sausage gumbo is the kind of dish that feels like a hug from the inside out. Smoky sausage, tender chicken, and that deep, rich roux come together in one pot of pure comfort. Ladled over fluffy white rice, it’s hearty, soulful, and made for sharing.
Equipment
- Large Pot
Ingredients
- 1 lb Andouille Sausage, (sliced)
- 2 lbs Bone-In Chicken Thighs
- 1 tbsp Cajun Seasoning
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt, **add salt if the Cajun Seasoning Blend is salt free
Gumbo Ingredients
- 1/2 cup Vegetable Oil
- 1/2 cup All Purpose Flour
- 1 large Yellow Onion , (diced)
- 2 Bell Peppers, (diced) - any color bell pepper works
- 4 Celery Stalks, (diced)
- 6 cloves Garlic, (diced)
- 2 1/2 tbsp Cajun Seasoning
- 2 tsp Garlic Powder
- 1 tbsp Chicken Bouillon Paste
- 1 tsp Cayenne Pepper, (more of less as desired)
- 4 cups Chicken Broth
- 2 14.5 oz Canned Stewed Tomatoes , (do not drain)
- 2 Bay Leaves
- 4 sprigs Thyme
- 2 tsp File Powder
- 2 cups Frozen Okra
- 2 tbsp Worcestershire Sauce
- Green Onions or Fresh Parsley, (for garnish)
- White Rice, (for serving)
Instructions
- Remove the skin from the chicken thighs and season lightly with cajun seasoning, kosher salt, and black pepper.Add large pot to stove over medium high heat.
- Add sliced smoked sausage and cook until just browned, about 5 minutes. Remove from the pot and sear the chicken, add olive oil if the pan becomes dry. Sear on both sides for about 5 minutes, until golden brown. Remove and set aside.
- Throw out excess oil and return the pot to the stove. (leave the browned bits) Add in the vegetable oil and warm for 3-5 minutes, until hot. Gently stir in all purpose flour and continue to whisk together until combined and all of the lumps are gone. Reduce to medium low heat and continue to cook, stirring constantly, until a dark brown roux forms. It should be a deep chocolate brown color, about 30-45 minutes.
- Once the roux is nice and dark, add in the onion, green bell peppers, and celery and cook for 5-7 minutes, until slightly softened. Then add in diced garlic, garlic powder, cajun seasoning, chicken bouillon, and cayenne pepper. Continue to cook, stirring everything together, for 3-4 minutes, until combined and fragrant.
- Pour in the chicken broth, stewed tomatoes, and add the bay leaves, thyme, seared chicken, and sausages into the pot. Bring to a boil, then cover with a lid and reduce to low heat. Simmer for 1-1 1/2 hours, until the chicken is tender and falling off the bone.
- Remove the chicken from the pot, shredded the chicken and remove the bones. Add back into the pot and add the frozen okra, file powder, and Worcestershire sauce. Cook uncovered for another 15-20 minutes over low heat.
- Garnish with sliced green onions or fresh parsley and serve over cooked white rice.
Notes
- Build your roux like it’s your foundation. In other words, Don't rush the roux! Dark roux with a chocolate brown color is the goal. Don’t rush it, don’t walk away. Low and steady heat, constant whisk or spoon. If you scorch it, you're gonna have to start over!
- Layer flavors early. Sear the chicken and sausage first to develop fond on the bottom of the pot. That’s liquid gold when you deglaze with stock.
- Holy Trinity = non-negotiable. Onion, bell pepper, and celery need to sweat until soft, but don’t caramelize them, you want depth, not sweetness.
- Use stock, not water. Homemade chicken stock is best if you’ve got it; if not, a good-quality low-sodium store-bought stock works. Gumbo is all about richness and body, so don’t water it down.
- Let it simmer low and slow. Skim off any excess fat as it cooks, and taste as you go. Gumbo should thicken naturally from the roux and vegetables, not cornstarch.
Nutrition
Calories: 376kcal, Carbohydrates: 14g, Protein: 22g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 93mg, Sodium: 1172mg, Potassium: 564mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1586IU, Vitamin C: 27mg, Calcium: 56mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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