Description
Classic Chicken and Sausage Gumbo is a hearty and comforting Louisiana stew made with tender chicken thighs, smoky andouille sausage, and a rich dark roux. Packed with the traditional ‘holy trinity’ of bell pepper, onion, and celery, this gumbo simmers slowly to develop deep, complex flavors, enhanced by Creole seasoning, okra, and filé powder. Served over white rice and garnished with fresh parsley, green onions, and hot sauce, this dish is a perfect crowd-pleaser for any occasion.
Ingredients
Scale
Meat
- 4 (1 lb) chicken thighs
- 2 (24 oz) andouille sausage links, sliced
Roux
- 1 cup flour
- ½ cup vegetable oil
Vegetables and Aromatics
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 celery sticks, chopped
- 6 garlic cloves, minced
- 12 okra, chopped
Liquids and Seasonings
- 8 cups chicken broth
- ½ tbsp Tony Chachere’s Creole Seasoning
- ½ tsp gumbo filé powder
- 2 bay leaves
To Serve
- White rice
- Parsley, chopped
- Green onions, sliced
- Hot sauce
Instructions
- Sear the sausage: In a large pot over medium heat, add the sliced andouille sausage and sear for about 3 minutes on each side until browned. Remove the sausage from the pot and set aside, leaving the flavorful drippings in the pot.
- Sear and shred the chicken: Season the chicken thighs with Tony Chachere’s Creole Seasoning or your favorite Cajun spice mix. Add the chicken thighs to the pot and sear for about 5 minutes on each side until browned. Remove the chicken and shred it into bite-sized pieces once cool enough to handle. Set aside.
- Make the roux: Reduce the heat to low-medium and add the flour and vegetable oil to the pot with the drippings. Stir constantly for about 30 minutes until the roux reaches a deep chocolate brown color. Be vigilant during this step, as the roux can burn quickly if left unattended.
- Sauté vegetables: Add the chopped green bell pepper, onion, celery, and minced garlic to the roux. Cook, stirring frequently, until the vegetables are softened and fragrant.
- Add chicken broth and combine: Slowly pour in the chicken broth while stirring continuously to blend it smoothly into the roux. Then add back the seared sausage and shredded chicken. Stir in the Tony Chachere’s seasoning, gumbo filé powder, bay leaves, and chopped okra.
- Simmer the gumbo: Cover the pot with a lid and let the gumbo simmer gently on low heat for at least 1 hour, allowing the flavors to meld and the gumbo to thicken. Stir occasionally to prevent sticking.
- Final taste and serve: Remove the bay leaves, taste the gumbo, and adjust seasoning if necessary. Serve hot over white rice and garnish with chopped parsley, sliced green onions, and a dash of hot sauce for added heat and freshness. Enjoy your authentic Chicken and Sausage Gumbo!
Notes
- Ensure you stir the roux constantly to prevent it from burning and to achieve the perfect deep brown color.
- Using andouille sausage adds authentic smoky flavor; if unavailable, a smoked sausage can be a substitute.
- Okra helps thicken the gumbo and adds its distinctive texture.
- Filé powder is a traditional thickener and flavor enhancer for gumbo; add it towards the end of cooking.
- Serve gumbo over freshly cooked white rice to balance the rich flavors.
- Gumbo tastes even better the next day as the flavors continue to develop.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups gumbo with ½ cup cooked rice)
- Calories: 450
- Sugar: 3g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: Thirty-nine grams
- Cholesterol: 110mg
