Name: Chicken and Sausage Gumbo Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Cajun
Ingredients: 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons paprika; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon cayenne pepper; 1 teaspoon olive oil (or avocado oil); 1 pound andouille sausage, sliced into bite-sized pieces; 1 ¼ cups all-purpose flour; 1 cup vegetable oil (or avocado oil); 3 pounds bone-in chicken thighs, skin removed and patted dry; 1 large yellow onion (about 2 ½ cups chopped); 1 small green bell pepper (about 1 cup chopped); 1 small red bell pepper (about 1 cup chopped); 4-5 celery stalks (about 1 cup chopped); 5 cloves garlic, minced; 6 cups chicken broth, warmed; 3 bay leaves; ¼ cup finely chopped parsley, divided; 3-5 green onions (about 1 cup chopped, divided); Salt, black pepper, and Cajun seasoning to taste; Cooked rice for serving

Ingredients

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

1 teaspoon olive oil (or avocado oil)

1 pound andouille sausage, sliced into bite-sized pieces

1 ¼ cups flour

1 cup vegetable oil (or avocado oil)

3 pounds bone-in chicken thighs, skin removed and patted dry

1 large yellow onion (about 2 ½ cups chopped)

1 small green bell pepper (about 1 cup chopped)

1 small red bell pepper (about 1 cup chopped)

4-5 celery stalks (about 1 cup chopped)

5 cloves garlic, minced

6 cups warm chicken broth

3 bay leaves

¼ cup finely chopped parsley, divided

3-5 green onions (about 1 cup chopped, divided)

Salt, black pepper, and Cajun seasoning to taste

Cooked rice, for serving

Instructions

Step 1: Mix garlic powder, onion powder, paprika, dried basil, oregano, thyme, salt, black pepper, and cayenne pepper to create the chicken seasoning. Set aside. Chop the onion, bell peppers, celery, green onions, parsley, and mince the garlic. Slice the sausage. Remove skin from chicken thighs, pat dry, and season evenly with the chicken seasoning.

Step 2: Heat olive oil in a large Dutch oven over medium heat. Sear the sausage until browned, about 10 minutes. Remove sausage and drain on paper towels.

Step 3: In the same pot, sear the chicken thighs until browned on both sides, about 3-5 minutes per side. Work in batches if needed. Remove chicken and set aside. Drain excess grease and wipe the pot if there are burned bits.

Step 4: Reduce heat to medium-low. Add flour and vegetable oil to the pot and whisk to combine, removing lumps. Cook, stirring frequently, until the roux develops a rich chocolate color, about 45 minutes. Watch closely to prevent burning.

Step 5: Add the chopped onion, green and red bell peppers, and celery to the roux. Stir and cook on medium-low for about 5 minutes until vegetables soften. Add garlic and cook for an additional minute.

Step 6: Gradually stir in warm chicken broth, about ½ cup at a time, until fully incorporated and smooth. Drain excess grease from the cooked chicken and sausage, then add them to the pot along with half of the parsley, half of the green onions, and bay leaves. Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes, skimming off any foam or excess fat.

Step 7: Remove chicken from the pot and let cool slightly. Debone and chop the meat into bite-sized pieces, discarding bones and cartilage. Return chicken to the pot.

Step 8: Stir in the remaining parsley and green onions, reserving some for garnish. Taste and adjust seasoning with salt, black pepper, or Cajun seasoning as desired.

Step 9: Serve the gumbo hot over cooked rice, garnished with reserved green onions, parsley, and a scoop of potato salad if desired.

Tips & Variations

For extra depth, use homemade chicken broth and add a splash of hot sauce when serving.

Try substituting smoked kielbasa if andouille sausage is unavailable.

To make it spicier, increase the cayenne pepper or add a pinch of crushed red pepper flakes.

Vegetables can be finely chopped for a smoother texture or left chunky for more bite.

Patience is key when making the roux; stirring constantly prevents burning and ensures the perfect flavor.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken can be used but bone-in thighs add more flavor and richness to the gumbo. If using boneless, reduce cooking time slightly to prevent drying out.

What does the roux do in gumbo?

The roux is essential for thickening the gumbo and adding a toasted, nutty flavor. Its rich chocolate color contributes to the classic taste and texture of a traditional gumbo.