Here’s a classic, hearty recipe for Chicken and Sausage Gumbo — a flavorful Louisiana-style stew perfect over rice.
Chicken and Sausage Gumbo
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 lb smoked sausage (Andouille or kielbasa), sliced into rounds
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1/4 cup chopped parsley
- Cooked white rice, for serving
- File powder (optional, for thickening and flavor)
Instructions
Step 1: Make a Roux
- In a large pot or Dutch oven, heat oil over medium heat.
- Gradually whisk in flour to form a roux.
- Stir constantly for 10–15 minutes, until roux is dark brown (like chocolate), being careful not to burn it.
Step 2: Cook the Vegetables
- Add onion, bell pepper, and celery to the roux.
- Cook 5–7 minutes until softened.
- Stir in garlic and cook 1 more minute.
Step 3: Add Meat
- Add chicken pieces and sausage slices.
- Cook a few minutes to brown slightly.
Step 4: Add Liquid and Seasonings
- Pour in chicken broth and diced tomatoes (if using).
- Add Cajun seasoning, thyme, bay leaves, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer 45–60 minutes, until chicken is cooked through and tender.
Step 5: Finish the Gumbo
- Remove chicken pieces; shred meat off the bone and return to the pot.
- Taste and adjust seasoning.
- Stir in chopped parsley.
- Optional: sprinkle with file powder for extra thickening and flavor.
Step 6: Serve
- Serve hot over cooked white rice.
- Garnish with green onions or additional parsley if desired.
Tips
- For more heat, add cayenne pepper or hot sauce to taste.
- Andouille sausage gives the most authentic smoky flavor, but kielbasa works in a pinch.
- Gumbo can be made a day ahead; flavors deepen overnight.
- Avoid over-stirring once chicken is tender to prevent breaking up the roux.
If you want, I can also give a slow-cooker version that makes it almost hands-off while still getting that deep roux flavor.
