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Chicken and Sausage Gumbo: A Savory Embrace of Tradition

Chicken and Sausage Gumbo
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A hearty, flavorful Louisiana-style gumbo featuring tender chicken, smoky andouille sausage, and the holy trinity of vegetables, all simmered in a rich, dark roux-based broth. This classic Cajun dish is perfect for gatherings and tastes even better the next day.

Ingredients

Scale
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 lb boneless, skinless chicken thighs (cut into chunks)
  • 1 lb andouille sausage (sliced 1/2-inch thick)
  • 1 large onion (diced)
  • 1 green bell pepper (diced)
  • 3 celery stalks (diced)
  • 4 cloves garlic (minced)
  • 6 cups chicken stock
  • 1 (14.5 oz) can diced tomatoes
  • 2 bay leaves
  • 1 tbsp Creole seasoning
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 lb okra (sliced, fresh or frozen)
  • 1/4 cup fresh parsley (chopped)
  • 3 green onions (sliced)
  • Salt and black pepper to taste
  • Cooked white rice (for serving)
  • Filé powder (optional, for serving)

Instructions

  1. Make the roux: Heat oil in a large Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, for 20-30 minutes until the color of milk chocolate.
  2. Brown the meats: Remove sausage and set aside. In same pot, brown chicken pieces in batches. Remove and set aside.
  3. Sauté vegetables: Add onion, bell pepper, and celery to pot. Cook 5-6 minutes until softened. Add garlic and cook 1 minute more.
  4. Build the gumbo: Slowly whisk in chicken stock until smooth. Add tomatoes, bay leaves, Creole seasoning, thyme, oregano, and cayenne. Return meats to pot.
  5. Simmer: Bring to boil, then reduce heat. Simmer uncovered for 45 minutes, skimming fat occasionally.
  6. Add okra: Stir in okra and simmer 15 minutes more until thickened.
  7. Finish: Remove bay leaves. Stir in parsley and green onions. Season with salt and pepper.
  8. Serve: Ladle over hot rice. Sprinkle with filé powder if desired.

Notes

  • For authentic flavor, take time with the roux – stop cooking when it reaches peanut butter color for milder flavor or dark chocolate for deeper flavor
  • Gumbo improves with time – make it a day ahead if possible
  • Substitute smoked sausage if andouille isn’t available
  • For thicker gumbo, add 1 tbsp filé powder at the end
  • Traditionalists may omit tomatoes – this is a Creole vs. Cajun preference

Nutrition

Find it online: https://us.recipesfood.org/chicken-and-sausage-gumbo-recipe/

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