Authentic Chicken and Sausage Gumbo
This hearty and flavorful chicken and sausage gumbo brings together rich spices, tender chicken, smoky andouille chicken sausage, and a slow-cooked roux for an authentic Louisiana classic. Perfect for family gatherings or cozy weeknight meals.
Ingredients
- 1 lb – Chicken thighs Boneless skinless; diced or shredded
- 1 lb – Andouille chicken sausage Sliced into coins
- ½ cup – All-purpose flour For roux
- ½ cup – Vegetable oil For roux
- 1 cup – Onion Diced
- 1 cup – Celery Diced
- 1 cup – Green bell pepper Diced
- 4 cloves – Garlic Minced
- 6 cups – Chicken stock Preferably low-sodium
- 1 tsp – Dried thyme –
- 2 – Bay leaves –
- 1 tsp – Smoked paprika –
- 1 tsp – Cajun seasoning Adjust to taste
- 1 tsp – Salt Or to taste
- ½ tsp – Black pepper Or to taste
- 1 cup – Okra optional Fresh or frozen, sliced
- 2 tbsp – Filé powder optional Added at the end
- 2 cups – Cooked white rice For serving
Instructions
- Prepare the Roux: In a large Dutch oven over medium heat, whisk together the flour and oil. Stir constantly for 15–20 minutes until the mixture turns a deep brown, like chocolate.
- Sauté Aromatics: Add the onion, celery, and bell pepper to the roux. Cook for 5–7 minutes until softened, then add the minced garlic and stir for 1 minute.
- Brown the Sausage: Stir in the sliced andouille chicken sausage. Cook for 5–6 minutes to release its flavor into the mixture.
- Add Chicken: Add the pre-cooked or diced chicken. Let it cook briefly to absorb the seasonings.
- Pour in Stock & Season: Slowly pour in the chicken stock while stirring. Add thyme, bay leaves, paprika, Cajun seasoning, salt, and pepper.
- Simmer: Bring to a low boil, then reduce heat. Simmer uncovered for about 45 minutes, stirring occasionally.
- Optional Additions: In the last 10–15 minutes of simmering, add okra or sprinkle filé powder to thicken and enhance flavor.
- Serve: Remove bay leaves. Ladle gumbo over warm cooked rice and garnish with parsley or green onions, if desired.
Notes
- Letting the gumbo sit overnight in the fridge enhances the flavor.
- For extra heat, add cayenne or your favorite hot sauce.
- Use rotisserie chicken for quicker prep without sacrificing flavor.
- Freezes well for up to 3 months. Thaw overnight and reheat gently on the stovetop.