Chicken and Sausage Gumbo
This Chicken and Sausage Gumbo is pure Southern comfort in a bowl. It’s smoky, savory, and full of bold Cajun flavor. Simmered low and slow with juicy chicken thighs, spicy andouille sausage, and okra in a deep brown roux, this gumbo tastes like home.
Equipment
- Large pot or Dutch oven For searing and simmering gumbo
- Whisk For stirring the roux
- Cutting board and knife For prepping ingredients
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 12 oz andouille sausage, sliced
- 1 green bell pepper, chopped
- 1 onion, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups okra, sliced
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 6 cups chicken broth, warm
- 2 bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp gumbo filé powder (optional)
- White rice, for serving
- Fresh parsley and green onions, for garnish
- Hot sauce, to taste
Instructions
- Sear the meats: In a large pot, brown the sausage until crisp and golden. Remove and set aside. In the same pot, season and sear the chicken thighs until cooked through. Shred the chicken and set aside.
- Build the roux: Lower heat, whisk together flour and oil, and cook for 25–30 minutes, stirring constantly, until the roux turns dark brown like melted chocolate.
- Cook the trinity: Add bell pepper, onion, celery, and garlic to the roux. Sauté until softened and aromatic.
- Simmer and season: Gradually pour in warm broth, then add the shredded chicken, sausage, okra, Cajun seasoning, bay leaves, and filé powder. Cover and simmer for 1 hour, stirring occasionally.
- Serve: Spoon gumbo over rice, garnish with parsley and green onions, and finish with a splash of hot sauce if desired.
Notes
Use warm broth when adding to the roux—it helps everything blend smoothly. Stir the roux constantly to avoid burning, and let the gumbo simmer for at least an hour for deep flavor. It’s even better the next day!