Classic Chicken and Sausage Gumbo
Classic Chicken and Sausage Gumbo
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all purpose flour
- 1 yellow onion, large, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 6 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 pound Andouille sausage, sliced
- as needed white rice, cooked, for serving
- as needed fresh parsley, for garnish
Instructions
- 1
Make the Roux: In a large pot, heat 1/2 cup vegetable oil over medium-high heat. Whisk in 1/2 cup all purpose flour. Cook, stirring constantly, until the roux is a dark brown color, similar to chocolate.
⏱️ 15 min
- 2
Sauté Vegetables: Add the diced yellow onion, green bell pepper, and celery to the pot with the roux. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min
- 3
Add Liquids: Pour in the undrained can of diced tomatoes. Stir well to combine. Then, gradually add the 6 cups of chicken broth, stirring constantly to ensure a smooth consistency.
⏱️ 5 min
- 4
Season and Simmer: Add the 1 tablespoon of Cajun seasoning, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper to the pot. Stir to incorporate the seasonings. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld.
⏱️ 35 min
- 5
Add Proteins: Add the 1 pound of cut chicken thighs and 1 pound of sliced Andouille sausage to the simmering gumbo. Stir gently to submerge the meats. Continue to cook for another 15 to 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min
- 6
Serve: Ladle the hot gumbo over cooked white rice. Garnish each serving with fresh parsley, as needed, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken and Sausage Gumbo
- 1/2 cup vegetable oil
- 1/2 cup all purpose flour
- 1 yellow onion, large, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 6 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 pound Andouille sausage, sliced
- as needed white rice, cooked, for serving
- as needed fresh parsley, for garnish
Instructions
- 1
Make the Roux: In a large pot, heat 1/2 cup vegetable oil over medium-high heat. Whisk in 1/2 cup all purpose flour. Cook, stirring constantly, until the roux is a dark brown color, similar to chocolate.
⏱️ 15 min - 2
Sauté Vegetables: Add the diced yellow onion, green bell pepper, and celery to the pot with the roux. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min - 3
Add Liquids: Pour in the undrained can of diced tomatoes. Stir well to combine. Then, gradually add the 6 cups of chicken broth, stirring constantly to ensure a smooth consistency.
⏱️ 5 min - 4
Season and Simmer: Add the 1 tablespoon of Cajun seasoning, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper to the pot. Stir to incorporate the seasonings. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld.
⏱️ 35 min - 5
Add Proteins: Add the 1 pound of cut chicken thighs and 1 pound of sliced Andouille sausage to the simmering gumbo. Stir gently to submerge the meats. Continue to cook for another 15 to 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min - 6
Serve: Ladle the hot gumbo over cooked white rice. Garnish each serving with fresh parsley, as needed, before serving.
⏱️ 2 min