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Chicken and Sausage Gumbo Recipe

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3.8 from 1 review

This classic Chicken and Sausage Gumbo is a rich, flavorful stew that features a deeply browned roux, a holy trinity of vegetables, smoky andouille sausage, tender shredded chicken, and fresh okra. Simmered slowly to develop layers of robust Cajun and Creole flavors, it’s traditionally served over steaming white rice with a sprinkle of green onions and hot sauce for an authentic Louisiana dish perfect for family gatherings or cozy meals.

  • Total Time: 5 hours 15 minutes
  • Yield: 10 servings

Ingredients

Roux

  • 1 cup all-purpose flour
  • 1 cup vegetable oil (plus 1 tablespoon)

Vegetables and Aromatics

  • 3 ribs celery, diced
  • 2 large yellow onions, diced
  • 2 large green bell peppers, seeded and diced
  • 5 cloves garlic, minced

Seasonings and Herbs

  • 2 teaspoons creole seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Pepper, to taste

Liquids

  • 6 to 8 cups chicken stock

Proteins and Vegetables

  • 1 pound andouille or Cajun smoked sausage, sliced
  • 6 cups shredded cooked chicken
  • 1 pound okra, trimmed and chopped (fresh or frozen)

For Serving

  • Cooked white rice
  • Sliced green onion
  • Hot sauce (optional)

Instructions

  1. Make the Roux: You can either bake or stovetop your roux. If baking, preheat the oven to 350°F and combine 1 cup flour with 1 cup oil in a large oven-proof Dutch oven. Bake uncovered for 2 to 4 hours, stirring 2-3 times until it reaches a milk chocolate brown color. If stovetop, combine flour and oil in a large Dutch oven over medium-low heat and cook, stirring constantly and scraping the bottom, for 30 to 60 minutes until it turns milk chocolate brown. Avoid burning by monitoring closely.
  2. Sauté the Aromatics: Once the roux is ready, place the Dutch oven over medium heat and add diced celery, onions, and green peppers. Cook for 8 to 10 minutes, stirring frequently, until vegetables soften and onions become translucent.
  3. Add Garlic and Seasoning: Stir in minced garlic and creole seasoning, cooking for about a minute until fragrant.
  4. Add the Stock and Herbs: Gradually pour in 6 cups of chicken stock along with bay leaves and dried thyme. Season with salt, pepper, and additional creole seasoning to taste. Bring to a boil, then reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.
  5. Sauté the Sausage: In a separate large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add sliced sausage and brown it thoroughly.
  6. Add Proteins and Okra, Simmer: To the simmering gumbo base, add the browned sausage, shredded cooked chicken, and chopped okra. Stir well and continue simmering uncovered for 30 to 45 minutes or until the gumbo thickens. Skim off any excess grease that rises to the top. Remove the bay leaves before serving.
  7. Serve: Ladle the gumbo over hot cooked white rice. Garnish with sliced green onions and add a few dashes of hot sauce if desired for extra heat.

Notes

  • Roux color is crucial: aim for a milk chocolate brown but avoid burning, which will impart bitterness.
  • If using frozen okra, thaw and drain excess water before adding.
  • The slow simmer enhances flavors; patience results in a richer gumbo.
  • Adjust seasoning to taste, especially Creole seasoning for desired spice.
  • Use a flat-ended wooden spatula or gumbo paddle to stir the roux to scrape up fond and prevent burning.
  • If roux scorches, discard and start anew as the burnt flavor cannot be masked.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Soup/Stew
  • Method: Slow Cooking
  • Cuisine: Cajun, Creole, Southern US

Find it online: https://monicarecipes.com/chicken-and-sausage-gumbo-recipe/