Chicken and Sausage Gumbo
A rich, comforting Louisiana staple made with smoky sausage, tender chicken, and a deep, flavorful roux. Serve it over rice for a bowl of pure Southern soul.
🛒 Ingredients
| Ingredient | Amount |
|---|---|
| Vegetable oil | ½ cup |
| All-purpose flour | ½ cup |
| Yellow onion (large, diced) | 1 |
| Green bell pepper (diced) | 1 |
| Celery stalks (diced) | 3 |
| Garlic cloves (minced) | 4 |
| Andouille sausage (sliced rounds) | 1 lb |
| Chicken thighs (boneless, skinless, chopped) | 1½ lbs |
| Chicken stock | 8 cups |
| Bay leaves | 2 |
| Dried thyme | 1 tsp |
| Smoked paprika | 1 tsp |
| Cayenne pepper | ½ tsp (adjust to taste) |
| Salt | 2 tsp (to taste) |
| Black pepper | 1 tsp |
| Worcestershire sauce | 1 tbsp |
| Okra (sliced, optional but traditional) | 1 cup |
| Green onions (sliced) | ½ cup |
| Fresh parsley (chopped) | ¼ cup |
| Cooked white rice | For serving |
👨🍳 Instructions
- Start with the roux
In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
Whisk in flour and stir constantly for 20–25 minutes until the roux turns a deep chocolate brown. Watch closely to avoid burning. - Sauté the aromatics
Add onion, bell pepper, celery, and garlic. Cook for about 5 minutes until softened and fragrant. - Brown the meats
Stir in sausage and chicken. Cook until lightly browned and beginning to caramelize. - Build the gumbo
Pour in chicken stock and stir well. Add bay leaves, thyme, paprika, cayenne, salt, black pepper, and Worcestershire sauce.
Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally. - Final touches
Add okra (if using) and simmer for another 10 minutes.
Remove bay leaves, then stir in green onions and parsley. Taste and adjust seasoning as needed. - Serve & enjoy
Ladle gumbo into bowls over hot cooked rice. Serve with hot sauce on the side for extra kick.
🔥 Tips & Variations
- Make it ahead: Gumbo tastes even better the next day after flavors meld.
- Seafood twist: Add shrimp or crab in the last 10 minutes for a coastal variation.
- Gluten-free option: Use a gluten-free flour blend for the roux.
