Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Ingredients
For the Meats
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs
For the Vegetables
- 1 red bell pepper, finely chopped
- 1 white onion, finely chopped
- 3 celery stalks, finely chopped
- 1 jalapeño, finely chopped (seeds removed for less heat, optional)
- 3 garlic cloves, minced
- 1/4 cup green onions, chopped, for garnish
For the Seasoning and Roux
- 1 teaspoon garlic powder, or to taste
- 1 tablespoon all-purpose seasoning, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon paprika, or to taste
- 1 tablespoon olive oil, for chicken
- 1 cup vegetable oil
- 1 cup all-purpose flour
For the Gumbo Base
- 6 cups chicken stock, or as needed to cover ingredients
- 2 bay leaves
- 1 tablespoon gumbo filé powder, or to taste
For Serving
- 4 cups cooked white rice
- 2 cups potato salad
Instructions
- 1
Prepare the vegetables: Finely chop the red bell pepper, white onion, celery, jalapeño, and garlic. Set aside in separate bowls.
⏱️ 10 min
- 2
Season the chicken: Place chicken thighs in a large bowl. Season generously with garlic powder, all-purpose seasoning, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne pepper, a drizzle of olive oil, and paprika. Mix well to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min
- 3
Cook chicken: Place a large heavy-bottomed pot (like a Dutch oven or Magnalite pot) over medium-high heat. Add the seasoned chicken thighs to the cold pot and cook, turning occasionally, until browned on all sides and a flavorful 'fond' (brown bits) forms at the bottom of the pan. This should take about 8-10 minutes. Remove the cooked chicken and set it aside.
⏱️ 10 min
- 4
Cook sausage: Add the sliced Andouille sausage to the same pot with the fond. Cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove the cooked sausage and set aside with the chicken.
⏱️ 7 min
- 5
Make the roux: With the fond still in the pot, add 1 cup of vegetable oil and 1 cup of all-purpose flour. Stir continuously with a wooden spoon over medium heat. This is crucial: do not stop stirring. Continue stirring until the roux reaches a rich, dark brown color, similar to milk chocolate or a copper penny. This process can take 20-30 minutes.
⏱️ 25 min
- 6
Sauté the vegetables: Once the roux has reached the desired color, add the chopped red bell pepper, white onion, celery, jalapeño, and minced garlic to the pot. Stir well to combine with the roux. Cook the vegetables for approximately 2 minutes, stirring constantly, until slightly softened and fragrant.
⏱️ 2 min
- 7
Combine and simmer: Return the previously cooked sausage and chicken to the pot with the roux and vegetables. Stir everything together. Season again with salt and pepper to taste, remembering to 'season as you go'.
⏱️ 3 min
- 8
Add liquid and simmer: Pour in the chicken stock, ensuring all ingredients are covered. Bring the mixture to a gentle boil, then reduce the heat to low. Place the lid on the pot, leaving a small crack for steam to escape. Let it simmer for 30 minutes.
⏱️ 30 min
- 9
Add bay leaves and filé: After 30 minutes, add the 2 bay leaves and the gumbo filé powder to the pot. Stir to combine.
⏱️ 1 min
- 10
Final simmer: Bring the gumbo back to a slight boil, then reduce the heat to low and let it simmer for another 30 minutes to 1 hour, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking.
⏱️ 45 min
- 11
Serve: Remove the bay leaves before serving. Ladle the hot gumbo into bowls. Serve with a scoop of cooked white rice, a dollop of potato salad, and garnish with chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Sausage Gumbo
For the Meats
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs
For the Vegetables
- 1 red bell pepper, finely chopped
- 1 white onion, finely chopped
- 3 celery stalks, finely chopped
- 1 jalapeño, finely chopped (seeds removed for less heat, optional)
- 3 garlic cloves, minced
- 1/4 cup green onions, chopped, for garnish
For the Seasoning and Roux
- 1 teaspoon garlic powder, or to taste
- 1 tablespoon all-purpose seasoning, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon paprika, or to taste
- 1 tablespoon olive oil, for chicken
- 1 cup vegetable oil
- 1 cup all-purpose flour
For the Gumbo Base
- 6 cups chicken stock, or as needed to cover ingredients
- 2 bay leaves
- 1 tablespoon gumbo filé powder, or to taste
For Serving
- 4 cups cooked white rice
- 2 cups potato salad
Instructions
- 1
Prepare the vegetables: Finely chop the red bell pepper, white onion, celery, jalapeño, and garlic. Set aside in separate bowls.
⏱️ 10 min - 2
Season the chicken: Place chicken thighs in a large bowl. Season generously with garlic powder, all-purpose seasoning, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne pepper, a drizzle of olive oil, and paprika. Mix well to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min - 3
Cook chicken: Place a large heavy-bottomed pot (like a Dutch oven or Magnalite pot) over medium-high heat. Add the seasoned chicken thighs to the cold pot and cook, turning occasionally, until browned on all sides and a flavorful 'fond' (brown bits) forms at the bottom of the pan. This should take about 8-10 minutes. Remove the cooked chicken and set it aside.
⏱️ 10 min - 4
Cook sausage: Add the sliced Andouille sausage to the same pot with the fond. Cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove the cooked sausage and set aside with the chicken.
⏱️ 7 min - 5
Make the roux: With the fond still in the pot, add 1 cup of vegetable oil and 1 cup of all-purpose flour. Stir continuously with a wooden spoon over medium heat. This is crucial: do not stop stirring. Continue stirring until the roux reaches a rich, dark brown color, similar to milk chocolate or a copper penny. This process can take 20-30 minutes.
⏱️ 25 min - 6
Sauté the vegetables: Once the roux has reached the desired color, add the chopped red bell pepper, white onion, celery, jalapeño, and minced garlic to the pot. Stir well to combine with the roux. Cook the vegetables for approximately 2 minutes, stirring constantly, until slightly softened and fragrant.
⏱️ 2 min - 7
Combine and simmer: Return the previously cooked sausage and chicken to the pot with the roux and vegetables. Stir everything together. Season again with salt and pepper to taste, remembering to 'season as you go'.
⏱️ 3 min - 8
Add liquid and simmer: Pour in the chicken stock, ensuring all ingredients are covered. Bring the mixture to a gentle boil, then reduce the heat to low. Place the lid on the pot, leaving a small crack for steam to escape. Let it simmer for 30 minutes.
⏱️ 30 min - 9
Add bay leaves and filé: After 30 minutes, add the 2 bay leaves and the gumbo filé powder to the pot. Stir to combine.
⏱️ 1 min - 10
Final simmer: Bring the gumbo back to a slight boil, then reduce the heat to low and let it simmer for another 30 minutes to 1 hour, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking.
⏱️ 45 min - 11
Serve: Remove the bay leaves before serving. Ladle the hot gumbo into bowls. Serve with a scoop of cooked white rice, a dollop of potato salad, and garnish with chopped green onions.
⏱️ 2 min