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Chicken and Sausage Gumbo Recipe

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★★★★★

4.9 from 79 reviews

This Chicken and Sausage Gumbo is a classic Creole stew bursting with bold flavors from a dark, rich roux, smoky andouille sausage, tender chicken thighs, and a medley of aromatic vegetables. Slow-simmered to perfection in a large Dutch oven, this hearty dish combines Cajun spices and fresh herbs, served traditionally over fluffy cooked rice for a comforting meal full of authentic Southern soul.

Ingredients

Scale

Chicken Seasoning

  • 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

Gumbo

  • 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

Instructions

  1. Prep: Mix together garlic powder, onion powder, paprika, dried basil, oregano, thyme, salt, black pepper, and cayenne pepper to create the chicken seasoning. Chop the onion, green and red bell peppers, celery, green onions, and parsley. Mince the garlic. Slice the sausage into bite-sized pieces. Remove skin from chicken thighs, pat dry, and season evenly with the chicken seasoning mix.
  2. Sear Sausage: Heat a large Dutch oven over medium heat and add 1 teaspoon olive oil. Add the sliced sausage and sear until browned, about 10 minutes total, stirring occasionally. Remove the sausage from the pot and drain on paper towels to remove excess fat.
  3. Brown Chicken: In the same pot, sear the seasoned chicken thighs until browned on both sides, about 3-5 minutes per side. Work in batches if needed to avoid overcrowding. Remove chicken and set aside. Drain excess grease and wipe out the pot if there are any burned bits.
  4. Make Roux: Reduce heat to medium-low. Add 1 ¼ cups flour and 1 cup vegetable oil to the pot. Whisk continuously to eliminate lumps, cooking the roux while stirring frequently until it reaches a rich chocolate brown color, about 45 minutes. Monitor closely to prevent burning.
  5. Sauté Vegetables: Once roux is ready, stir in the chopped onions, bell peppers, and celery. Cook on medium-low heat for about 5 minutes, stirring until vegetables begin to soften. Add minced garlic and cook for an additional minute.
  6. Simmer Gumbo: Gradually add warmed chicken broth to the roux mixture, about ½ cup at a time, stirring constantly until fully incorporated and smooth. Drain any excess grease from chicken and sausage, then add them back into the pot with half the chopped parsley and half the green onions, plus the bay leaves. Bring the gumbo to a boil, then reduce heat and simmer uncovered for 30 minutes. Skim off any foam or excess fat from the surface.
  7. Debone Chicken: Remove chicken thighs from the pot and allow to cool until safe to handle. Remove and discard bones and cartilage. Chop the meat into bite-sized pieces and return it to the gumbo pot.
  8. Finish and Season: Stir in the remaining parsley and green onions, reserving some for garnish. Taste and adjust seasoning with salt, black pepper, or Cajun seasoning as needed.
  9. Serve: Serve the gumbo hot over cooked rice. Garnish with reserved green onions, parsley, and optionally a scoop of potato salad for an authentic touch.

Notes

  • Be patient when making the roux; stirring constantly and controlling the heat prevents burning and develops deep flavor.
  • Using bone-in chicken thighs adds more flavor to the gumbo.
  • Andouille sausage lends a smoky, spicy element, but you can substitute with kielbasa if unavailable.
  • Skimming fat during simmering helps keep the gumbo from becoming greasy.
  • Gumbo tastes even better the next day as flavors meld together.
  • Serve over white rice, traditionally long grain, for best texture.
  • Adjust cayenne and Cajun seasoning according to your preferred spice level.

Keywords: chicken gumbo, andouille sausage gumbo, Cajun gumbo, creole stew, southern comfort food, roux gumbo recipe

Find it online: https://topreci.com/chicken-and-sausage-gumbo-recipe/