Chicken and Sausage Gumbo

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Chicken and Sausage Gumbo

Description

Chicken and Sausage Gumbo is a classic Louisiana Creole and Cajun dish known for its deep, smoky flavor and rich, velvety texture. Built on a dark roux and the “holy trinity” of onion, bell pepper, and celery, this gumbo is slow-simmered with tender chicken, spicy sausage, and aromatic spices. It’s hearty, comforting, and perfect for gatherings or cozy family meals.

Servings

6–8 servings

Prep & Cook Time

  • Prep Time: 20 minutes

  • Cook Time: 1 hour 30 minutes

  • Total Time: ~1 hour 50 minutes

Ingredients

For the Roux

  • ½ cup vegetable oil (or canola oil)

  • ½ cup all-purpose flour

For the Gumbo

  • 1 lb chicken thighs or breasts, cut into chunks

  • 12 oz andouille sausage or smoked sausage, sliced

  • 1 large onion, finely chopped

  • 1 green bell pepper, chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 6 cups chicken broth

  • 1 bay leaf

  • 1 tsp dried thyme

  • 1 tsp paprika

  • ½ tsp cayenne pepper (adjust to taste)

  • 1 tsp salt (or to taste)

  • ½ tsp black pepper

  • 1 tsp Worcestershire sauce

  • 2 green onions, sliced (for garnish)

  • Fresh parsley, chopped (optional)

Optional Additions

  • Okra (1 cup sliced)

  • File powder (¼–½ tsp, added at the end)

Instructions

1. Make the Roux

In a heavy-bottomed pot or Dutch oven, heat oil over medium heat. Gradually whisk in flour. Stir constantly for 20–30 minutes, until the roux turns a deep chocolate-brown color. Be patient—this step builds the foundation of flavor.

2. Add the Holy Trinity

Immediately stir in onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for 1 more minute.

3. Brown the Sausage

Add sausage slices and cook for 5 minutes, allowing them to release their smoky flavor.

4. Add Chicken & Seasoning

Add chicken pieces, thyme, paprika, cayenne, salt, pepper, Worcestershire sauce, and bay leaf. Stir well.

5. Simmer

Slowly pour in chicken broth while stirring. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 60–75 minutes, stirring occasionally.

6. Finish & Serve

Adjust seasoning. If using file powder, stir it in after removing from heat. Garnish with green onions and parsley. Serve hot over steamed white rice.

Notes

  • Gumbo thickens naturally from the roux—avoid adding extra flour later.

  • The flavor improves the longer it simmers.

  • Gumbo tastes even better the next day.

Tips for Best Gumbo

  • Don’t rush the roux: Dark brown = deep flavor.

  • Use chicken thighs for juicier meat.

  • Low and slow simmering brings out the best taste.

  • Avoid boiling aggressively—it can make the gumbo greasy.

  • Always taste before serving and adjust spices.

Nutritional Information (Per Serving – Approximate)

  • Calories: 420 kcal

  • Protein: 28 g

  • Fat: 28 g

  • Carbohydrates: 14 g

  • Fiber: 2 g

  • Sodium: 850 mg

(Values may vary depending on ingredients used.)

Health Benefits

  • High Protein: Supports muscle growth and satiety.

  • Rich in Antioxidants: Onions, garlic, and peppers boost immunity.

  • Comfort Food with Balance: Provides energy, warmth, and nutrients in one bowl.

  • Customizable: Can be made lower-fat or gluten-free with substitutions.

Frequently Asked Questions (Q&A)

Q1: Can I make gumbo without sausage?

Yes, you can use only chicken or substitute sausage with turkey sausage or seafood.

Q2: What’s the difference between Cajun and Creole gumbo?

Cajun gumbo typically does not include tomatoes, while Creole versions sometimes do.

Q3: Can gumbo be frozen?

Absolutely. Gumbo freezes well for up to 3 months. Cool completely before freezing.

Q4: Is okra necessary?

No. Okra helps thicken gumbo, but it’s optional.

Q5: What rice is best for gumbo?

Long-grain white rice is traditional and absorbs flavors well.

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