Description
This hearty Chicken and Sausage Gumbo is a soul-warming Southern stew packed with Cajun flavors, tender chicken, smoky sausage, and a rich, velvety roux.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1 lb)
- 2 andouille sausage links (24 oz), sliced
- 1 cup all-purpose flour
- ½ cup vegetable oil
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 celery stalks, chopped
- 6 garlic cloves, minced
- 8 cups chicken broth
- ½ tablespoon Cajun seasoning (e.g., Tony Chachere’s)
- ½ teaspoon filé powder
- 2 bay leaves
- 12 fresh okra pods, sliced
- Cooked white rice (for serving)
- Fresh parsley, chopped (for garnish)
- Green onions, sliced (for garnish)
- Hot sauce (optional)
Instructions
- Brown the Meats: Heat a large pot over medium heat and sear the sliced sausage for about 3 minutes on each side until nicely browned. Remove and set aside, keeping the flavorful drippings in the pot. Season chicken thighs with Cajun seasoning, add to the same pot, and sear for about 5 minutes per side until golden. Remove, shred or chop into bite-sized pieces, and set aside.
- Make the Roux: Lower the heat to medium-low and add the flour and oil to the pot. Stir continuously for 25 to 30 minutes until the mixture turns a deep chocolate brown. Be patient—this roux is the heart of the dish and should never be rushed or left unattended.
- Cook the Vegetables: Stir in the chopped bell pepper, onion, celery, and minced garlic. Cook until the vegetables have softened and become fragrant, about 5 to 7 minutes.
- Add the Broth and Simmer: Slowly pour in the chicken broth while stirring to combine it with the roux and vegetables. Return the chicken and sausage to the pot. Add Cajun seasoning, filé powder, bay leaves, and okra. Stir everything well and reduce the heat to low. Cover and let simmer for at least 1 hour so the flavors meld and the stew thickens.
- Serve and Garnish: Once the gumbo has reached your desired consistency, taste and adjust seasoning if needed. Serve hot over white rice and garnish with chopped parsley, green onions, and hot sauce if you like a kick.
Notes
- You can substitute chicken thighs with shredded rotisserie chicken or turkey for convenience. If you want a less fatty gumbo, use lean sausage and reduce oil in the roux slightly. Avoid reheating multiple times—only warm what you plan to eat. Skim oil off the top before serving if the gumbo feels greasy.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Stew
- Method: Simmering, Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 490
- Sugar: 3g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg