If you’re craving a taste of Louisiana, look no further than this chicken and sausage gumbo. This classic Southern dish is known for its rich, savory flavors, and heartwarming qualities. Combining tender chicken, smoky sausage, and a deep, flavorful roux, this gumbo will transport you straight to New Orleans with each bite.
Chicken and Sausage Gumbo Recipe
6
servings25
minutes1
hour30
minutes452
kcal1
hour55
minutesKeep the screen of your device on
Ingredients
- For the Roux:
120 ml 1/2 cup vegetable oil
60 g 1/2 cup all-purpose flour
- For the Gumbo:
450 g 1 lb boneless, skinless chicken thighs
450 g 1 lb smoked sausage (such as Andouille)
1 1 onion
1 1 green bell pepper
2 2 celery stalks
4 4 garlic cloves
400 g 14 oz diced tomatoes, with juice
1 l 4 cup chicken broth
2 2 bay leaves
1 tablespoon 1 tablespoon Cajun seasoning
1 tablespoon 1 tablespoon dried thyme
1/2 teaspoon 1/2 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon 1 teaspoon salt
1 teaspoon 1 teaspoon black pepper
1 tablespoon 1 tablespoon Worcestershire sauce
300 g 3 cup okra, sliced (optional but traditional)
3 3 green onions
10 g 1/4 cup fresh parsley
C ooked white rice (for serving)
Equipment
Large heavy-bottomed pot or Dutch oven- Wooden spoon
- Knife
- Cutting board
- Measuring cups (for USA)
- Spoon
- Ladle
Directions
- Make the Roux:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour, stirring constantly.
- Cook the roux for about 15-20 minutes, stirring often, until it turns a deep brown color (the color of chocolate). Be patient and keep stirring to avoid burning.
- Cook the Vegetables:
- Once the roux is ready, add the chopped onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking). Cook for 5 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
- Brown the Meat:
- Add the sliced sausage and chicken to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and the sausage is slightly crispy.
- Add Liquid and Seasoning:
- Pour in the chicken broth and diced tomatoes with their juice. Stir well to combine.
- Add the bay leaves, Cajun seasoning, thyme, cayenne pepper (if using), salt, black pepper, and Worcestershire sauce.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
- Add Okra (Optional):
- If using okra, add it to the pot during the last 20 minutes of cooking. This will help thicken the gumbo slightly and add texture.
- Finish and Serve:
- Remove the bay leaves and taste the gumbo, adjusting the seasoning as needed.
- Serve hot over steamed white rice, and garnish with chopped green onions and parsley.
Notes
- The key to a great gumbo is the roux. Stir it constantly and keep the heat moderate to avoid burning it. If it burns, you’ll need to start over.
What is gumbo?
Gumbo is a traditional Louisiana dish with roots in Creole and Cajun cooking. It’s a rich stew typically made with a flavorful roux, vegetables (known as the “Holy Trinity” – onions, bell peppers, and celery), and proteins such as chicken, sausage, or seafood.
What is a roux and why is it important?
A roux is a mixture of fat and flour cooked together, and it serves as the base for thickening gumbo. The longer you cook the roux, the darker it gets, resulting in deeper flavors. For authentic gumbo, the roux is cooked until it reaches a dark, chocolate-like color.
Can I use other types of sausage besides Andouille?
Yes, while Andouille sausage is traditional for gumbo, you can substitute it with other smoked sausages if you prefer. Kielbasa or any flavorful, smoky sausage can work well.
Is it necessary to add okra to gumbo?
Yes! Gumbo is one of those dishes that actually tastes better the next day. The flavors continue to develop, making it an ideal dish to prepare in advance for even richer results.
How do I store and reheat leftover gumbo?
Store leftover gumbo in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally until hot. You may need to add a little broth or water to loosen it up if it thickens too much.
Can I freeze gumbo?
Absolutely! Gumbo freezes well. Let it cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight and reheat on the stovetop.
What can I serve with gumbo?
Gumbo is traditionally served over white rice. You can also pair it with cornbread or French bread to soak up the rich sauce. Some people enjoy a side of potato salad as well!
How can I adjust the spice level of gumbo?
To make your gumbo spicier, add more cayenne pepper or hot sauce to taste. For a milder version, reduce the cayenne or skip it altogether. You can also offer hot sauce on the side so each person can adjust their portion to their liking.
