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
Cooked 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.
