Chicken And Sausage Gumbo Recipe
This Chicken And Sausage Gumbo Recipe is packed with rich, deep flavors from a dark roux, smoky andouille sausage, and tender chicken. Slow-simmered to perfection, this classic Louisiana dish is the ultimate comfort food, perfect for family dinners or special occasions.
Ingredients
- For the Roux:
- 1 cup vegetable oil or peanut oil
- 1 cup all-purpose flour
- For the Gumbo Base:
- 1 large onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 ½ pounds boneless skinless chicken thighs (or bone-in for more flavor)
- 6 cups chicken stock homemade or store-bought, low-sodium preferred
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper adjust for heat preference
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 cup okra sliced (fresh or frozen)
- 1 tablespoon filé powder for thickening at the end
- For Serving:
- Cooked long-grain white rice
- Green onions chopped
- Hot sauce optional
Instructions
- Make the Roux: In a large Dutch oven, heat vegetable oil over medium-low heat. Gradually whisk in the flour, stirring constantly until it turns a deep chocolate brown (about 20-30 minutes). Be patient and don’t stop stirring to avoid burning.
- Sauté the Trinity: Add the diced onion, bell pepper, and celery to the roux. Stir well and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
- Brown the Sausage & Chicken: Stir in the sliced andouille sausage, letting it brown slightly to release its smoky flavor. Add the chicken thighs, searing them for 3-4 minutes on each side.
- Add the Stock & Seasonings: Pour in the chicken stock and stir to combine. Add salt, black pepper, smoked paprika, thyme, cayenne, bay leaves, and Worcestershire sauce. Bring to a simmer.
- Simmer Low & Slow: Reduce heat to low and let the gumbo simmer uncovered for 1 to 1.5 hours, stirring occasionally. If using bone-in chicken, remove, shred, and return to the pot.
- Thicken the Gumbo: Stir in the okra and let it cook for another 10-15 minutes. If skipping okra, use filé powder at the end instead.
- Final Touches: Remove from heat and stir in the filé powder (if using). Let the gumbo sit for 5 minutes before serving.
- Serve & Enjoy: Spoon over cooked white rice, garnish with green onions, and add a dash of hot sauce for extra spice.
Notes
- If your roux burns, you have to start over—there’s no fixing it. Keep stirring and use low heat for best results.
- Okra vs. Filé Powder: If using filé powder, don’t add it during cooking—it should be stirred in at the very end.
- Make-Ahead Tip: Gumbo tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Want a Shortcut? Use shredded rotisserie chicken and pre-made stock to cut down on cooking time.