Chicken And Sausage Gumbo Recipe
There’s something about a hearty gumbo that makes you feel at home. I remember first tasting chicken and sausage gumbo—rich, flavorful, and comforting. Over time, I decided to try my hand at making it myself, and after a few attempts, I finally got it just right. The combination of chicken, sausage, and a flavorful, thick broth, along with the perfect blend of spices, makes this dish stand out.The best part about gumbo is that it’s a dish you can make your own. I’ve experimented with the seasoning and the meats, but I always come back to this chicken and sausage version because of its rich flavor and satisfying texture. Whether you’re making it for a family dinner or a special occasion, this gumbo is sure to impress.
Equipment
- Large pot or Dutch oven for cooking the gumbo
- Wooden spoon for stirring
- Knife and cutting board for chopping vegetables and meat
- Measuring spoons for seasonings
- Whisk (for making the roux)
Ingredients
- 2 tablespoons vegetable oil or butter
- 1/4 cup flour
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 lb smoked sausage or Andouille sausage, sliced
- medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup chopped parsley
- 1 cup okra (optional)
- 2 cups cooked white rice for serving
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil or butter over medium heat. Slowly add the 1/4 cup of flour, whisking constantly to combine. Keep whisking for about 10-15 minutes, or until the mixture turns a deep brown, similar to the color of peanut butter. This is your roux, and it’s the foundation of a good gumbo, giving it a rich, deep flavor. Be careful not to burn it—keep stirring and adjust the heat if necessary.
- Once the roux is ready, add the sliced smoked sausage to the pot. Cook for about 3-4 minutes, stirring occasionally, until the sausage is browned. Remove it from the pot and set it aside.Next, add the bite-sized pieces of chicken thighs to the same pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on the outside (it doesn't need to be fully cooked yet). Remove the chicken and set it aside with the sausage.
- In the same pot, add the chopped onion, bell pepper, and celery—this combination is known as the “Holy Trinity” in Cajun and Creole cooking. Stir well and cook for about 5 minutes, or until the vegetables are softened.Next, add the minced garlic and cook for another 30 seconds, just until fragrant.
- Slowly pour in 6 cups of chicken broth, stirring well to incorporate the roux into the liquid. Add the browned chicken and sausage back into the pot. Stir in 1 teaspoon dried thyme, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 2 bay leaves. Season with salt and pepper to taste.Bring the gumbo to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 40 minutes, stirring occasionally.If using okra, add 1 cup of chopped okra to the pot during the last 15 minutes of cooking. The okra will help thicken the gumbo while adding a subtle, earthy flavor.
- Once the gumbo has simmered and thickened, stir in 1/2 cup of chopped parsley for freshness. Taste the gumbo and adjust the seasoning as needed—if you want more heat, you can add extra cayenne pepper or a few dashes of hot sauce.Remove the bay leaves before serving.
- Ladle the hot gumbo into bowls and serve it over steaming white rice. Garnish with additional chopped parsley or a sprinkle of green onions for extra flavor.