Classic Chicken and Sausage Gumbo
Classic Chicken and Sausage Gumbo
Ingredients
For the Gumbo
- 2 green bell peppers, diced
- 3 celery stalks, sliced and chopped
- 1 onion, diced
- 6 garlic cloves, minced
- 1 pound Cajun style sausage, sliced into 1/2-inch rounds
- 1 rotisserie chicken, shredded
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 3 tablespoons Cajun seasoning, plus more to taste
- 10 cups chicken stock
- 1 tablespoon gumbo filé
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 bay leaves
For Serving
- 4 cups cooked white rice
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
Prepare the 'Holy Trinity' by dicing the green bell peppers, slicing and chopping the celery stalks, and dicing the onion. Mince the garlic cloves. Combine the diced bell peppers, chopped celery, and diced onion in a bowl and set aside.
⏱️ 15 min
- 2
Slice the Cajun style sausage into 1/2-inch rounds. Shred the rotisserie chicken and set aside.
⏱️ 10 min
- 3
Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage to the pot and brown it until cooked through and crispy, about 8-10 minutes. Remove the browned sausage with a slotted spoon and set aside in a bowl, leaving the rendered grease in the pot.
⏱️ 10 min
- 4
Reduce the heat to medium. Add the 1/2 cup of vegetable oil to the pot with the sausage grease. Once shimmering, gradually whisk in the 1 cup of all-purpose flour to form a smooth paste.
⏱️ 2 min
- 5
Cook the roux, stirring constantly every 1-2 minutes, for approximately 30 to 45 minutes, or until it reaches a very dark, chocolate-like color. Be patient and do not rush this step, as the roux is crucial for flavor and color. It will start light, then progress to a medium brown around 15 minutes, and eventually to a deep, dark brown.
⏱️ 45 min
- 6
Once the roux has reached the desired dark color, add the 'Holy Trinity' (diced bell peppers, celery, and onion) to the pot. Cook, stirring frequently, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 7
Add the minced garlic and cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Gradually whisk in the chicken stock, about 2 cups at a time, ensuring it is fully incorporated before adding more. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
⏱️ 10 min
- 9
Stir in the 3 tablespoons of Cajun seasoning, 1 teaspoon of paprika, 1/2 teaspoon of black pepper, and the 2 bay leaves. Add the shredded chicken and the browned sausage back into the pot.
⏱️ 2 min
- 10
Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 30 min
- 11
Remove the bay leaves. Stir in the 1 tablespoon of gumbo filé. Taste and adjust seasoning with more Cajun seasoning, salt, or pepper as needed.
⏱️ 3 min
- 12
Serve the gumbo hot over cooked white rice, garnished with chopped fresh parsley or sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken and Sausage Gumbo
For the Gumbo
- 2 green bell peppers, diced
- 3 celery stalks, sliced and chopped
- 1 onion, diced
- 6 garlic cloves, minced
- 1 pound Cajun style sausage, sliced into 1/2-inch rounds
- 1 rotisserie chicken, shredded
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 3 tablespoons Cajun seasoning, plus more to taste
- 10 cups chicken stock
- 1 tablespoon gumbo filé
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 bay leaves
For Serving
- 4 cups cooked white rice
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons green onions, sliced, for garnish
Instructions
- 1
Prepare the 'Holy Trinity' by dicing the green bell peppers, slicing and chopping the celery stalks, and dicing the onion. Mince the garlic cloves. Combine the diced bell peppers, chopped celery, and diced onion in a bowl and set aside.
⏱️ 15 min - 2
Slice the Cajun style sausage into 1/2-inch rounds. Shred the rotisserie chicken and set aside.
⏱️ 10 min - 3
Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage to the pot and brown it until cooked through and crispy, about 8-10 minutes. Remove the browned sausage with a slotted spoon and set aside in a bowl, leaving the rendered grease in the pot.
⏱️ 10 min - 4
Reduce the heat to medium. Add the 1/2 cup of vegetable oil to the pot with the sausage grease. Once shimmering, gradually whisk in the 1 cup of all-purpose flour to form a smooth paste.
⏱️ 2 min - 5
Cook the roux, stirring constantly every 1-2 minutes, for approximately 30 to 45 minutes, or until it reaches a very dark, chocolate-like color. Be patient and do not rush this step, as the roux is crucial for flavor and color. It will start light, then progress to a medium brown around 15 minutes, and eventually to a deep, dark brown.
⏱️ 45 min - 6
Once the roux has reached the desired dark color, add the 'Holy Trinity' (diced bell peppers, celery, and onion) to the pot. Cook, stirring frequently, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 7
Add the minced garlic and cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 8
Gradually whisk in the chicken stock, about 2 cups at a time, ensuring it is fully incorporated before adding more. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
⏱️ 10 min - 9
Stir in the 3 tablespoons of Cajun seasoning, 1 teaspoon of paprika, 1/2 teaspoon of black pepper, and the 2 bay leaves. Add the shredded chicken and the browned sausage back into the pot.
⏱️ 2 min - 10
Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 30 min - 11
Remove the bay leaves. Stir in the 1 tablespoon of gumbo filé. Taste and adjust seasoning with more Cajun seasoning, salt, or pepper as needed.
⏱️ 3 min - 12
Serve the gumbo hot over cooked white rice, garnished with chopped fresh parsley or sliced green onions.
⏱️ 1 min