If you’re craving a hearty, comforting dish that bursts with rich flavors and a bit of Southern charm, chicken and sausage gumbo is the perfect recipe to try. This iconic Louisiana stew combines smoky sausage, tender chicken, and a medley of vegetables simmered in a deeply flavorful roux-based broth. Whether you’re a seasoned cook or a kitchen newbie, making gumbo at home is easier than you think—and the results are absolutely worth it!
What Is Chicken and Sausage Gumbo?
Gumbo is a traditional Louisiana dish that blends French, African, and Native American culinary influences. It’s a thick, stew-like dish typically served over rice. Chicken and sausage gumbo features two main proteins: spicy andouille sausage and juicy chicken thighs or breasts, cooked together with the “holy trinity” of Cajun cooking—onion, bell pepper, and celery. The dish is thickened with a roux, a cooked mixture of flour and fat, which gives gumbo its signature deep color and rich flavor.
Ingredients You’ll Need
Here’s a rundown of the key ingredients for a classic chicken and sausage gumbo:
– Chicken thighs (bone-in or boneless), about 2 to 3 pounds
– Andouille or Cajun smoked sausage, sliced (about 1 pound)
– All-purpose flour (for the roux)
– Vegetable oil or butter (for the roux)
– Onion, bell peppers (green and/or red), and celery (the holy trinity), diced
– Garlic cloves, minced
– Chicken broth or stock (6 to 8 cups)
– Okra (fresh or frozen), chopped (about 1 pound)
– Bay leaves (2 to 3)
– Creole or Cajun seasoning, salt, pepper, thyme, and cayenne pepper to taste
– Worcestershire sauce and hot sauce (optional, for extra depth and heat)
– Cooked white rice for serving
– Fresh parsley and sliced green onions for garnish
Step-by-Step Guide to Making Chicken and Sausage Gumbo
1. Prepare the Chicken and Sausage
Start by seasoning your chicken thighs with garlic powder, Cajun seasoning, salt, and pepper. You can bake the chicken at a low temperature (around 300°F) for about an hour or brown it in a pot on the stove. Meanwhile, slice the sausage and render it in a large pot over medium heat to release its flavorful fat. Remove the sausage and set it aside, leaving the fat in the pot—this fat is essential for making your roux.
2. Make the Roux
The roux is the heart of gumbo. In the sausage fat, slowly whisk in an equal amount of flour (usually 1 to 1 1/3 cups). Cook over medium to medium-low heat, stirring constantly for 15 to 20 minutes or until the roux reaches a rich brown color, similar to chocolate. This step requires patience but is crucial for the depth of flavor.
3. Sauté the Holy Trinity and Garlic
Add the diced onions, bell peppers, and celery to the roux. Cook until the vegetables soften, about 5 minutes. Then stir in the minced garlic and cook for another minute to release its aroma.
4. Build the Gumbo Base
Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Add bay leaves, thyme, Creole seasoning, Worcestershire sauce, and hot sauce if using. Return the browned chicken and sausage to the pot. Bring everything to a boil, then reduce the heat and let it simmer gently for about 30 minutes to meld the flavors.
5. Add Okra and Final Seasoning
Add the chopped okra and continue to simmer until the okra is tender and the gumbo thickens. Taste and adjust seasoning with salt, pepper, and more Cajun seasoning or hot sauce if desired. Remove bay leaves before serving.
6. Serve and Garnish
Serve your gumbo hot over a bed of fluffy white rice. Garnish with freshly chopped parsley and sliced green onions for a burst of color and freshness. Add extra hot sauce on the side for those who like it spicy.
Tips for the Best Chicken and Sausage Gumbo
– Patience with the roux: Don’t rush browning the roux; it’s the flavor foundation. Stir constantly to avoid burning.
– Use bone-in chicken: It adds more flavor to the broth, but boneless works fine too.
– Okra or filé powder: Okra thickens and adds texture, but you can also use filé powder (ground sassafras leaves) as a thickener and flavor enhancer.
– Customize your spice level: Adjust cayenne and hot sauce to suit your heat preference.
– Make it ahead: Gumbo tastes even better the next day as the flavors deepen.
Why You’ll Love Making This Gumbo
Chicken and sausage gumbo is a celebration of bold, comforting flavors. It’s perfect for family dinners, game day, or any time you want to bring a little Louisiana magic to your table. Plus, it’s flexible—swap in your favorite sausage or add extra veggies, and it still shines.
Enjoy the process, savor the aromas, and get ready to dig into a bowl of soulful, spicy gumbo that warms you from the inside out.
This classic chicken and sausage gumbo recipe brings the heart of Cajun cooking right to your kitchen. Give it a try and enjoy a taste of Louisiana tradition with every spoonful.