Why You’ll Love This Recipe
- Authentic Louisiana Flavor: This gumbo stays true to the rich, deep flavors of traditional Cajun and Creole cooking.
- Hearty and Filling: Packed with protein from chicken and andouille sausage, it’s a satisfying meal.
- Customizable: Adjust the spice level, add seafood, or modify the thickness to suit your preferences.
- Great for Meal Prep: Gumbo tastes even better the next day as the flavors meld together.
Ingredients
- Chicken thighs (boneless, skinless)
- Andouille sausage
- Flour
- Oil
- Green bell pepper
- Onion
- Celery
- Garlic
- Chicken broth
- Cajun seasoning
- Filé powder
- Bay leaves
- Okra
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sear the Meats: In a large pot, sear the andouille sausage slices on both sides, then set them aside. Season the chicken thighs with Cajun seasoning, sear them, then remove and shred them.
- Make the Roux: In the same pot with the meat drippings, add oil and flour. Stir constantly over low heat until the mixture turns a deep chocolate brown color (about 30 minutes).
- Cook the Vegetables: Stir in the bell pepper, onion, celery, and garlic. Cook until softened and aromatic.
- Add the Broth and Meat: Gradually pour in the chicken broth while stirring. Return the sausage and shredded chicken to the pot.
- Season and Simmer: Add Cajun seasoning, filé powder, bay leaves, and okra. Simmer on low heat for at least 1 hour.
- Serve: Taste and adjust seasoning if needed. Serve hot with white rice.
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 45 minutes
Variations
- Seafood Gumbo: Add shrimp or crab meat for a seafood twist.
- Spicier Version: Increase Cajun seasoning or add hot sauce for more heat.
- Vegetable Gumbo: Make it vegetarian by omitting the meat and using vegetable broth.
- Gluten-Free Roux: Use gluten-free flour to make the roux.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stove over low heat, adding a splash of broth if needed to thin it out.
FAQs
What is the secret to a good gumbo?
The secret lies in a well-made dark roux, which gives gumbo its rich, deep flavor.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are more flavorful and tender.
What if my roux burns?
Unfortunately, a burnt roux can’t be salvaged. If it burns, start over to avoid a bitter taste.
Can I make gumbo without okra?
Yes, but okra helps thicken the gumbo. You can substitute with more filé powder.
How long should gumbo simmer?
At least 1 hour, but longer simmering enhances the flavor.
What is filé powder?
Filé powder is ground sassafras leaves used to thicken and flavor gumbo.
Can I make gumbo in a slow cooker?
Yes, but you should still make the roux on the stove first before adding it to the slow cooker.
What should I serve with gumbo?
White rice is the traditional side, but cornbread or French bread also pair well.
Can I prepare gumbo ahead of time?
Yes, gumbo tastes even better the next day as the flavors deepen.
How do I thicken gumbo if it’s too thin?
Add more filé powder, cook longer, or use a cornstarch slurry if needed.
Conclusion
Chicken and Sausage Gumbo is a rich, flavorful dish perfect for any occasion. With its deep, smoky spices and hearty texture, it’s a meal that brings warmth and comfort. Whether you make it for a special gathering or a simple weeknight dinner, this gumbo will quickly become a favorite!
Chicken and Sausage Gumbo
This Chicken and Sausage Gumbo is a comforting Louisiana-style stew packed with rich Cajun flavors. Made with a deep, flavorful roux, tender chicken, smoky andouille sausage, and classic seasonings, this hearty dish is perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course, Stew
- Method: Stovetop
- Cuisine: Cajun, Creole, Southern
Ingredients
- Boneless, skinless chicken thighs
- Andouille sausage
- Flour and oil (for roux)
- Green bell pepper, onion, celery (Holy Trinity)
- Garlic
- Chicken broth
- Cajun seasoning (e.g., Tony Chachere’s Creole Seasoning)
- Filé powder
- Bay leaves
- Okra
- White rice (for serving)
Instructions
- Sear the meats – Cook andouille sausage slices until browned, then set aside. Season chicken thighs, sear on both sides, then remove and shred.
- Make the roux – In the same pot, combine flour and oil, stirring frequently on low-medium heat for about 30 minutes until deep chocolate brown.
- Add the Holy Trinity – Stir in chopped bell pepper, onion, celery, and garlic. Cook until softened.
- Simmer the gumbo – Slowly pour in chicken broth while stirring. Add sausage, shredded chicken, seasoning, filé powder, bay leaves, and okra. Cover and simmer for at least an hour.
- Serve & enjoy – Taste, adjust seasoning if needed, and serve hot with white rice.
Notes
- The roux is crucial for the depth of flavor—be patient and avoid burning it.
- Adjust spice levels by adding more or less Cajun seasoning.
- Gumbo is even better the next day as flavors deepen.
