Description
Chicken and Sausage Gumbo is a classic Cajun stew featuring tender chicken thighs, andouille sausage, and a rich dark roux base. This hearty and flavorful dish is simmered with fresh vegetables, Creole seasoning, and okra, creating a comforting meal perfect for any occasion. Served over white rice and garnished with parsley, green onions, and hot sauce, it’s a delicious taste of Louisiana cuisine.
Ingredients
Scale
Meat
- 4 (1 lb) chicken thighs
- 2 (24 oz) andouille sausage links, sliced
Roux
- 1 cup flour
- ½ cup vegetable oil
Vegetables
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 celery sticks, chopped
- 6 garlic cloves, minced
- 12 okra, chopped
Liquids and Seasonings
- 8 cups chicken broth
- ½ tbsp Tony Chachere’s Creole Seasoning
- ½ tsp gumbo filé powder
- 2 bay leaves
To Serve
- White rice
- Parsley, chopped
- Green onions, sliced
- Hot sauce
Instructions
- Sear the Sausage: In a pot over medium heat, add the sliced andouille sausage and sear for about 3 minutes on each side. Remove the sausage and set aside, leaving the drippings in the pot.
- Cook the Chicken: Season the chicken thighs with Tony’s or Cajun seasoning. In the same pot with the drippings, sear the chicken thighs for about 5 minutes on each side until browned. Remove the chicken and shred it once cooled. Set aside.
- Make the Roux: Lower the heat to low-medium. Add flour and vegetable oil to the pot with drippings, stirring frequently for about 30 minutes until the roux reaches a chocolate brown color. Be attentive to prevent burning.
- Sauté the Vegetables: Add chopped green bell pepper, onion, celery, and minced garlic to the roux. Cook until the vegetables are softened, stirring regularly.
- Add Broth and Simmer: Gradually pour in the chicken broth while stirring to incorporate it into the roux. Return the sausage and shredded chicken to the pot. Add Tony’s seasoning, gumbo filé powder, bay leaves, and chopped okra. Stir well and cover with a lid.
- Simmer the Gumbo: Let the gumbo simmer on low heat for at least 1 hour, allowing flavors to meld and the broth to thicken.
- Final Adjustments: Taste and adjust seasoning as needed. Remove bay leaves.
- Serve: Serve the gumbo hot over white rice, garnished with chopped parsley, sliced green onions, and hot sauce as desired. Enjoy!
Notes
- Chicken and sausage gumbo is a comforting and hearty stew with deep flavors from a slow-cooked dark roux and Cajun spices.
- Be careful when making the roux; constant stirring is crucial to avoid burning and ensure a rich, nutty flavor.
- Gumbo filé powder is essential for authentic flavor and thickening, but omit if unavailable or allergic to sassafras.
- Use fresh okra for best texture and flavor, though frozen okra can be used as a substitute.
- Leftovers taste even better the next day as flavors have more time to meld.
Nutrition
- Serving Size: 1 cup gumbo with rice (approximately)
- Calories: 430
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: thirty-two grams (32g)
- Cholesterol: 110mg
