Chicken and Sausage Gumbo Recipe

Introduction

Chicken and Sausage Gumbo is a hearty, flavorful stew that combines tender chicken, smoky andouille sausage, and a rich, dark roux. This classic Louisiana dish is perfect for cozy dinners and brings a taste of Cajun tradition to your table.

Ingredients

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon avocado oil (or olive oil)
• 1 pound andouille sausage
• 1 ¼ cups flour
• 1 cup vegetable oil (or avocado oil)
• 3 pounds bone-in chicken thighs
• 1 large yellow onion (about 2 ½ cups chopped)
• 1 small green bell pepper (about 1 cup chopped)
• 1 small red bell pepper (about 1 cup chopped)
• 4-5 celery stalks (about 1 cup chopped)
• 5 cloves garlic, minced
• 6 cups chicken broth, warmed
• 3 bay leaves
• ¼ cup finely chopped parsley, divided
• 3-5 green onions (about 1 cup chopped, divided)
• Salt, black pepper, and Cajun seasoning to taste
• Cooked rice (for serving)

Instructions

1. Step 1: Mix garlic powder, onion powder, paprika, dried basil, oregano, thyme, salt, black pepper, and cayenne pepper in a bowl to create the chicken seasoning. Pat chicken thighs dry, remove skin, and evenly season with the mixture. Chop onion, green and red bell peppers, celery, green onions, parsley, and mince garlic. Slice sausage into bite-sized pieces.
2. Step 2: Heat a large Dutch oven over medium heat and add 1 teaspoon oil. Sear sausage until browned, about 10 minutes. Remove and drain on paper towels.
3. Step 3: In the same pot, sear the chicken thighs until browned on both sides, about 3-5 minutes per side, working in batches if needed. Remove chicken and set aside. Drain excess grease and wipe out pot if necessary.
4. Step 4: Reduce heat to medium-low. Add flour and vegetable oil, whisking continuously to remove lumps. Cook while stirring frequently until roux turns a rich chocolate brown, about 45 minutes. Be attentive to prevent burning.
5. Step 5: Add chopped onion, bell peppers, and celery to the roux. Stir and cook on medium-low for about 5 minutes until vegetables soften. Add minced garlic and cook for another minute.
6. Step 6: Gradually pour in warmed chicken broth, about ½ cup at a time, stirring constantly to blend smoothly with the roux and vegetables. Drain any excess grease from chicken and sausage, then add them along with half the parsley, half the green onions, and bay leaves. Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes. Skim off any foam or excess fat that rises.
7. Step 7: Remove chicken and let it cool enough to handle. Debone and chop into bite-sized pieces. Return chicken to the pot.
8. Step 8: Stir in the remaining parsley and green onions, reserving some for garnish. Taste and adjust seasoning with salt, black pepper, or Cajun seasoning as needed.
9. Step 9: Serve gumbo over cooked rice, garnished with green onions, parsley, and a scoop of potato salad if desired.

Tips & Variations

• Use avocado oil or vegetable oil for higher smoke points when making roux to avoid burning.
• Add okra or file powder for additional authentic gumbo flavor and texture.
• Swap chicken thighs for a mix of chicken thighs and drumsticks for varied meat textures.
• Control the heat by adjusting cayenne pepper and Cajun seasoning according to your taste.

Storage

Store gumbo in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. Gumbo often tastes even better the next day as the flavors meld.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, but bone-in chicken adds more depth of flavor to the gumbo during cooking. If using boneless, consider adding chicken broth or stock to enhance richness.

How do I prevent the roux from burning?

Use medium-low heat and stir constantly. Patience is key since a dark roux takes time, about 45 minutes. If you get busy, gently lower the heat rather than stopping stirring.

Chicken and Sausage Gumbo Recipe

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4.7 from 137 reviews

This hearty Chicken and Sausage Gumbo is a classic Louisiana dish featuring a rich, dark roux combined with tender chicken thighs, spicy andouille sausage, and a medley of vegetables. Simmered to perfection in a flavorful broth with aromatic herbs and spices, this gumbo is served over rice for a comforting and satisfying meal packed with bold Cajun flavors.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun/Creole

Ingredients

Scale 1x2x3x

Chicken Seasoning

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper

Gumbo

• 1 teaspoon avocado oil (or olive oil)
• 1 pound andouille sausage, sliced into bite sized pieces
• 1 ¼ cups all-purpose flour
• 1 cup vegetable oil (or avocado oil)
• 3 pounds bone-in chicken thighs, skin removed and patted dry
• 1 large yellow onion (about 2 ½ cups chopped)
• 1 small green bell pepper (about 1 cup chopped)
• 1 small red bell pepper (about 1 cup chopped)
• 4–5 celery stalks (about 1 cup chopped)
• 5 cloves garlic, minced
• 6 cups chicken broth, warmed
• 3 bay leaves
• ¼ cup finely chopped parsley, divided
• 3–5 green onions (about 1 cup chopped, divided)
• Salt, black pepper, and Cajun seasoning to taste
• Cooked rice, for serving

Instructions

1. Prep: Mix all chicken seasoning ingredients together and set aside. Chop the onion, green and red bell peppers, celery, green onions, and finely chop parsley. Mince the garlic cloves. Slice the sausage into bite sized pieces. Remove skin from chicken thighs, pat them dry, and season evenly with the prepared chicken seasoning mix.
2. Sear Sausage: Heat 1 teaspoon of avocado or olive oil in a large Dutch oven over medium heat. Add the sausage slices and sear until browned and cooked through, about 10 minutes. Remove the sausage and drain on paper towels.
3. Brown Chicken: In the same pot, sear the seasoned chicken thighs over medium heat until browned on both sides, about 3-5 minutes per side. Work in batches for better browning if needed. Remove chicken and set aside. Drain excess grease and wipe out any burnt bits from the pot.
4. Make Roux: Reduce heat to medium-low. Add 1 ¼ cups flour and 1 cup vegetable oil to the pot. Whisk continuously, cooking until the roux turns a rich chocolate brown color, about 45 minutes. Be vigilant as the roux can burn quickly.
5. Sauté Vegetables: Add chopped onions, green and red bell peppers, and celery to the roux. Stir and cook on medium-low heat for about 5 minutes until vegetables begin to wilt. Add minced garlic and cook for an additional minute.
6. Simmer: Gradually stir in the warmed chicken broth, about ½ cup at a time, to incorporate it slowly into the roux and vegetable mixture. Drain any excess grease from the cooked chicken and sausage, then add them back to the pot along with half of the chopped parsley and green onions, plus the bay leaves. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes, skimming off any foam or excess fat that rises to the surface.
7. Debone Chicken: Remove the chicken thighs from the pot and allow them to cool enough to handle. Remove and discard the bones and cartilage, then chop the meat into bite-sized pieces. Return the chopped chicken to the gumbo pot.
8. Finish: Stir in the remaining parsley and green onions, reserving some for garnish. Taste the gumbo and adjust seasoning with salt, black pepper, and Cajun seasoning as needed.
9. Serve: Serve the gumbo hot over cooked rice. Garnish with reserved green onions, parsley, and optionally a scoop of potato salad for an authentic Southern touch.

Notes

• Make sure to watch the roux closely; it can burn quickly if left unattended.
• Using bone-in chicken thighs adds more flavor but requires deboning after cooking.
• The seasoning can be adjusted according to your preferred spice level.
• Andouille sausage adds authentic Cajun flavor, but you can substitute with any smoked sausage if unavailable.
• Leftover gumbo tastes even better the next day as flavors deepen.

Keywords: chicken gumbo, sausage gumbo, Cajun recipe, Creole gumbo, roux, comfort food, Louisiana cuisine, spicy gumbo, stovetop gumbo