Authentic Chicken and Sausage Gumbo
Authentic Chicken and Sausage Gumbo
Ingredients
For the Gumbo Filling
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 white onion, chopped
- 4 cloves garlic, minced
- 12 ounces Cajun style andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs, seasoned with Cajun seasoning
For the Roux
- 1/4 cup cooked sausage grease, from cooking andouille
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Seasoning and Liquid
- 3 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon dried thyme, or to taste
- 1/4 teaspoon dried rosemary, or to taste
- 1 tablespoon Cajun seasoning, or to taste
- 6 cups chicken stock
- 1 teaspoon Tabasco sauce, or to taste
For Serving
- 2 cups cooked white rice
- 2 stalks green onions, chopped, for garnish
Instructions
- 1
Prepare all vegetables: dice the green bell pepper, celery, and white onion. Mince the garlic. Slice the Cajun style andouille sausage into 1/2-inch rounds.
⏱️ 10 min
- 2
Season the chicken thighs generously with Cajun seasoning. In a large skillet or Dutch oven over medium-high heat, cook the seasoned chicken thighs until browned on both sides and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.
⏱️ 10 min
- 3
In the same large skillet or Dutch oven, cook the sliced andouille sausage over medium heat until browned and some grease has rendered, about 5-7 minutes. Remove the cooked sausage from the pot, leaving the rendered grease behind. If there is less than 1/4 cup of grease, add enough vegetable oil to reach 1/4 cup.
⏱️ 7 min
- 4
To the pot with the sausage grease, add 1/2 cup of vegetable oil. Heat over medium heat until shimmering. Gradually whisk in 1/2 cup of all-purpose flour. Continue to whisk constantly for 20-30 minutes, or until the roux reaches a dark caramel to chocolate brown color. This is crucial for the flavor of the gumbo.
⏱️ 30 min
- 5
Once the roux is the desired color, add the chopped green bell pepper, celery, and white onion to the pot. Stir well to coat the vegetables in the roux and cook until they soften, about 8-10 minutes.
⏱️ 10 min
- 6
Add the minced garlic to the vegetable mixture and stir, cooking for another 1 minute until fragrant.
⏱️ 1 min
- 7
Pour in the chicken stock slowly, whisking constantly to prevent lumps. Bring the mixture to a simmer.
⏱️ 5 min
- 8
Add the bay leaves, salt, black pepper, dried thyme, dried rosemary, and Cajun seasoning to the pot. Stir to combine.
⏱️ 2 min
- 9
Return the cooked andouille sausage and the cooked chicken thighs to the pot. Stir everything together.
⏱️ 1 min
- 10
Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 45 minutes to 1 hour, stirring occasionally to prevent sticking. The chicken thighs should become very tender and may start to shred.
⏱️ 60 min
- 11
After simmering, remove the lid. Taste and adjust seasonings as needed. Stir in the Tabasco sauce.
⏱️ 2 min
- 12
Serve the gumbo hot, typically over a scoop of white rice, and garnish with chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Chicken and Sausage Gumbo
For the Gumbo Filling
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 white onion, chopped
- 4 cloves garlic, minced
- 12 ounces Cajun style andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 pounds boneless, skinless chicken thighs, seasoned with Cajun seasoning
For the Roux
- 1/4 cup cooked sausage grease, from cooking andouille
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the Seasoning and Liquid
- 3 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon dried thyme, or to taste
- 1/4 teaspoon dried rosemary, or to taste
- 1 tablespoon Cajun seasoning, or to taste
- 6 cups chicken stock
- 1 teaspoon Tabasco sauce, or to taste
For Serving
- 2 cups cooked white rice
- 2 stalks green onions, chopped, for garnish
Instructions
- 1
Prepare all vegetables: dice the green bell pepper, celery, and white onion. Mince the garlic. Slice the Cajun style andouille sausage into 1/2-inch rounds.
⏱️ 10 min - 2
Season the chicken thighs generously with Cajun seasoning. In a large skillet or Dutch oven over medium-high heat, cook the seasoned chicken thighs until browned on both sides and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.
⏱️ 10 min - 3
In the same large skillet or Dutch oven, cook the sliced andouille sausage over medium heat until browned and some grease has rendered, about 5-7 minutes. Remove the cooked sausage from the pot, leaving the rendered grease behind. If there is less than 1/4 cup of grease, add enough vegetable oil to reach 1/4 cup.
⏱️ 7 min - 4
To the pot with the sausage grease, add 1/2 cup of vegetable oil. Heat over medium heat until shimmering. Gradually whisk in 1/2 cup of all-purpose flour. Continue to whisk constantly for 20-30 minutes, or until the roux reaches a dark caramel to chocolate brown color. This is crucial for the flavor of the gumbo.
⏱️ 30 min - 5
Once the roux is the desired color, add the chopped green bell pepper, celery, and white onion to the pot. Stir well to coat the vegetables in the roux and cook until they soften, about 8-10 minutes.
⏱️ 10 min - 6
Add the minced garlic to the vegetable mixture and stir, cooking for another 1 minute until fragrant.
⏱️ 1 min - 7
Pour in the chicken stock slowly, whisking constantly to prevent lumps. Bring the mixture to a simmer.
⏱️ 5 min - 8
Add the bay leaves, salt, black pepper, dried thyme, dried rosemary, and Cajun seasoning to the pot. Stir to combine.
⏱️ 2 min - 9
Return the cooked andouille sausage and the cooked chicken thighs to the pot. Stir everything together.
⏱️ 1 min - 10
Reduce the heat to low, cover the pot, and let the gumbo simmer for at least 45 minutes to 1 hour, stirring occasionally to prevent sticking. The chicken thighs should become very tender and may start to shred.
⏱️ 60 min - 11
After simmering, remove the lid. Taste and adjust seasonings as needed. Stir in the Tabasco sauce.
⏱️ 2 min - 12
Serve the gumbo hot, typically over a scoop of white rice, and garnish with chopped green onions.
⏱️ 2 min