Chicken & Sausage Gumbo
Chicken & Sausage Gumbo
Ingredients
For the Main Gumbo
- 2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 pound andouille sausage, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 1/3 cup vegetable oil
- 1 yellow onion, small, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, minced
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon Cajun spice
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 12 ounces okra, fresh or frozen, sliced, optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, or more, to taste
- 1 teaspoon gumbo file, optional
- 1 salt, to taste
For Seasoning the Chicken
- 2 teaspoons Cajun spice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For Serving
- 1 cooked white rice, as needed, for serving
- 1 green onions, as needed, sliced, for garnish
Instructions
- 1
Wash and pat dry the chicken thighs. Season them thoroughly with the Cajun spice, onion powder, garlic powder, and black pepper designated for the chicken. Set aside. Slice the andouille sausage into 1/4-inch thick rounds.
⏱️ 15 min - 2
In a large heavy-bottomed pot or Dutch oven, brown the sliced andouille sausage over medium-high heat until lightly crisped. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the seasoned chicken pieces to the pot and cook until browned on all sides. Remove the chicken and set aside.
⏱️ 10 min•🌡️ 375 - 3
Reduce the heat to low. Add the 1/3 cup vegetable oil to the pot (if needed, add more to ensure enough fat for the roux). Gradually whisk in the all-purpose flour. Cook, stirring constantly with a whisk or wooden spoon, for approximately 1 hour, until the roux reaches a deep chocolate brown color. Be patient and do not burn it.
⏱️ 60 min•🌡️ 200 - 4
While the roux is cooking, chop the onion, green bell pepper, and celery. Mince the garlic cloves. Once the roux is the desired color, increase the heat to medium. Stir in the chopped onion, bell pepper, and celery. Cook for about 5 minutes until softened. Add the minced garlic and cook for another 2-3 minutes until fragrant.
⏱️ 10 min•🌡️ 300 - 5
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the remaining Cajun spice, onion powder, garlic powder, black pepper, and the bay leaves. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it simmer for 1 hour. If using, add the sliced okra halfway through the simmering process.
⏱️ 60 min•🌡️ 250
- 6
Return the browned chicken and sausage to the pot. Stir in the Worcestershire sauce and hot sauce (if using). Add gumbo file (if using) and stir well. Taste and adjust salt as needed. Serve the hot gumbo over cooked white rice, garnished with sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Sausage Gumbo
Ingredients
For the Main Gumbo
- 2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 pound andouille sausage, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour
- 1/3 cup vegetable oil
- 1 yellow onion, small, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, minced
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon Cajun spice
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 12 ounces okra, fresh or frozen, sliced, optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, or more, to taste
- 1 teaspoon gumbo file, optional
- 1 salt, to taste
For Seasoning the Chicken
- 2 teaspoons Cajun spice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
For Serving
- 1 cooked white rice, as needed, for serving
- 1 green onions, as needed, sliced, for garnish
Instructions
- 1
Wash and pat dry the chicken thighs. Season them thoroughly with the Cajun spice, onion powder, garlic powder, and black pepper designated for the chicken. Set aside. Slice the andouille sausage into 1/4-inch thick rounds.
⏱️ 15 min - 2
In a large heavy-bottomed pot or Dutch oven, brown the sliced andouille sausage over medium-high heat until lightly crisped. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the seasoned chicken pieces to the pot and cook until browned on all sides. Remove the chicken and set aside.
⏱️ 10 min•🌡️ 375 - 3
Reduce the heat to low. Add the 1/3 cup vegetable oil to the pot (if needed, add more to ensure enough fat for the roux). Gradually whisk in the all-purpose flour. Cook, stirring constantly with a whisk or wooden spoon, for approximately 1 hour, until the roux reaches a deep chocolate brown color. Be patient and do not burn it.
⏱️ 60 min•🌡️ 200 - 4
While the roux is cooking, chop the onion, green bell pepper, and celery. Mince the garlic cloves. Once the roux is the desired color, increase the heat to medium. Stir in the chopped onion, bell pepper, and celery. Cook for about 5 minutes until softened. Add the minced garlic and cook for another 2-3 minutes until fragrant.
⏱️ 10 min•🌡️ 300 - 5
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the remaining Cajun spice, onion powder, garlic powder, black pepper, and the bay leaves. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it simmer for 1 hour. If using, add the sliced okra halfway through the simmering process.
⏱️ 60 min•🌡️ 250 - 6
Return the browned chicken and sausage to the pot. Stir in the Worcestershire sauce and hot sauce (if using). Add gumbo file (if using) and stir well. Taste and adjust salt as needed. Serve the hot gumbo over cooked white rice, garnished with sliced green onions.
⏱️ 5 min