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Hearty Chicken and Sausage Gumbo

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A rich and flavorful Southern classic featuring smoky sausage, tender chicken, and a deep mahogany roux, perfect for cozy dinners and gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 lb smoked Andouille sausage, sliced
  • 2 lbs boneless, skinless chicken thighs, cut into chunks
  • 6 cups chicken stock
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 2 green onions, sliced
  • Cooked white rice, for serving

Instructions

  1. Prepare the roux: In a Dutch oven, combine 1 cup flour and 1 cup vegetable oil over medium heat. Stir constantly with a wooden spoon for 20-25 minutes until deep mahogany color is reached.
  2. Add the holy trinity: Stir in chopped onions, bell peppers, and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.
  3. Brown the sausage: In a separate skillet, lightly brown the sliced Andouille sausage over medium heat for about 5 minutes. Drain excess grease if needed.
  4. Add chicken: Add chicken chunks to the pot with roux and vegetables. Stir to coat and cook for about 5 minutes until starting to brown.
  5. Pour in the stock: Slowly add 6 cups chicken stock while stirring to prevent lumps. Bring to a simmer.
  6. Season: Add Cajun seasoning, smoked paprika, cayenne pepper, bay leaves, salt, and black pepper. Stir well.
  7. Simmer: Reduce heat to low and cook uncovered for 45 minutes to 1 hour, stirring occasionally and skimming excess fat.
  8. Finish with sausage and herbs: Add browned sausage back into gumbo about 10 minutes before serving. Stir in fresh parsley and green onions.
  9. Prepare rice: Cook white rice according to package instructions while gumbo simmers.
  10. Serve: Spoon gumbo over steamed white rice and garnish with extra parsley or green onions if desired.

Notes

Do not rush the roux; stirring constantly over medium heat is key to avoid bitterness. Use chicken thighs for juicier meat. Brown sausage separately for smoky caramelization. Adjust seasoning to taste near the end. If gumbo is too thick, add stock or water; if too thin, simmer uncovered to reduce. Leftovers taste better the next day. Can be frozen up to 3 months.

Nutrition

Keywords: gumbo, chicken gumbo, sausage gumbo, Southern cooking, Cajun recipe, comfort food, Andouille sausage, roux, easy gumbo

Find it online: https://avabowls.com/hearty-chicken-and-sausage-gumbo-recipe-easy-bold-southern-flavors/