Description
A warm, comforting Louisiana classic, this chicken and sausage gumbo is loaded with smoky andouille, tender chicken, and a deep, rich roux-based broth—perfect for cozy dinners and make-ahead meals.
Ingredients
Scale
- 1 pound andouille sausage, cut into 1/4-inch slices
- 4 boneless skinless chicken breasts
- ¾ cup vegetable oil
- ¾ cup all-purpose flour
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, sliced
- 2 quarts hot chicken stock
- 3 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/2 to 1 teaspoon Louisiana-style hot sauce
- 4 green onions, sliced
- Filé powder (optional)
- Hot cooked white rice (for serving)
- Garnish: chopped green onions
Instructions
- Brown the Sausage: Heat a large Dutch oven over medium heat and cook the andouille sausage slices, stirring occasionally, until they are browned and slightly crispy around the edges. Remove them with a slotted spoon and set aside, keeping the drippings in the pot.
- Sear the Chicken: In the same pot with the reserved drippings, cook the chicken breasts until lightly browned on both sides, about 5 minutes. You’re not cooking them through yet. Remove the chicken and set aside.
- Make the Roux: Add enough vegetable oil to the pot to equal about ½ cup of total fat. Add the flour and stir constantly over medium heat for 20 to 25 minutes until the mixture becomes a deep chocolate brown. This stage is crucial—don’t stop stirring and watch carefully to avoid burning.
- Add the Vegetables: Stir in the chopped onion, bell pepper, and celery. Cook, stirring often, for about 8 minutes, or until they begin to soften and become fragrant.
- Deglaze and Simmer: Slowly pour in the hot chicken stock while stirring to keep the mixture smooth. Return the chicken to the pot, along with the garlic, bay leaves, Creole seasoning, thyme, and hot sauce. Lower the heat and let it simmer gently for one hour, stirring occasionally.
- Add the Sausage and Finish: Return the sausage to the gumbo and continue cooking for another 30 minutes. Stir in the green onions and let it cook for a final 30 minutes, allowing the flavors to fully develop.
- Garnish and Serve: Remove the gumbo from heat, discard the bay leaves, and sprinkle in filé powder if using. Serve hot over cooked white rice and garnish with extra chopped green onions.
Notes
- To reduce cooking time, make the roux in advance and store it in the fridge for up to a week. You can also substitute chicken thighs for juicier meat or use rotisserie chicken to save time. For a gluten-free version, try using a gluten-free flour blend for the roux and ensure all other ingredients are compliant.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 2g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg