Classic Chicken and Sausage Gumbo
Savory Louisiana-style gumbo with smoky sausage and tender chicken.
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Rate this RecipeEquipment
- Heavy-Bottomed Skillet Needed for making the roux and browning the ingredients
- Large Pot For simmering the gumbo
- Wooden Spoon For stirring the roux
- Cutting Board
- Knife For chopping vegetables and slicing sausage
Ingredients
- 1.5 cup all-purpose flour Essential for the roux, gives gumbo its deep flavor
- 1 cup vegetable oil Use neutral oil for the roux
- 1 pound andouille sausage Can substitute with kielbasa or smoked sausage
- 2-3 pound chicken thighs or drumsticks Bone-in adds extra flavor
- 2 tablespoon cajun seasoning Adjust for spice level
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper Optional, adjust for spice preference
- 1 large onion Diced, part of the holy trinity
- 1 large bell pepper Diced, use green for traditional flavor
- 3 stalk celery Diced, part of the holy trinity
- 4 clove minced garlic
- 4 cup chicken stock Can mix with water for volume
- 4 cup water
- 1 tablespoon better than bouillon chicken base Optional for enhanced flavor
- cooked white rice For serving
- dried parsley or green onions For garnish
Step-by-Step Instructions
- Into a heavy-bottomed skillet, add one cup of vegetable oil and one and a half cups (180g) of all-purpose flour. The roux is truly the heart of gumbo, but it requires a little patience. Stir the mixture constantly over medium-low heat until it turns a rich, dark brown color—similar to dark chocolate. This may take about 25-30 minutes, but don't rush it! A properly made roux brings a deep, nutty flavor to your gumbo, but be careful not to let it burn, as that would create a bitter taste.
- Next, take one pound (450g) of andouille sausage—preferably a mix of pork and chicken—and slice it into bite-sized pieces. Heat a large skillet over medium heat and brown the sausage until it develops a nice caramelized crust. This step adds essential smoky flavors to the gumbo. Once browned, remove the sausage and set it aside on a plate lined with paper towels.
- Season two to three pounds (900g - 1.4kg) of chicken thighs or drumsticks with a mix of two tablespoons of Cajun seasoning, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of black pepper, and half a teaspoon of cayenne pepper. In the same skillet used for the sausage, add the seasoned chicken and brown it for about 5-7 minutes per side, until golden. This helps seal in the juices and adds flavor. Once browned, remove the chicken and set it aside.
- In the skillet, add the holy trinity of Cajun cooking—one large diced onion, one large diced bell pepper, and three stalks of diced celery. Season the vegetables with another pinch of Cajun seasoning and sauté until they become tender, about 8-10 minutes. Once the vegetables are softened, add three to four cloves of minced garlic and sauté for another minute until fragrant. This layer builds the essential foundation of flavor for your gumbo.
- Carefully add the prepared dark roux to the vegetables, stirring constantly to blend the roux and veggies. Gradually pour in four cups (950 ml) of chicken stock and an additional four cups (950 ml) of water while stirring. To boost the flavor, add one tablespoon of Better than Bouillon Chicken Base. Bring the mixture to a boil, then reduce to a gentle simmer. Let the gumbo cook for at least 30 minutes before adding the browned sausage and chicken back in. Remember, the longer it simmers, the richer the flavor will be—two to three hours of cooking is ideal.
- Once the gumbo is cooked down and all the flavors have melded together, it’s time to serve. Ladle the thick, savory gumbo over a generous scoop of cooked white rice. Garnish with dried parsley or thinly sliced green onions for a touch of freshness. Grab a spoon, dig in, and savor the hearty goodness that’s bursting with flavor.
Notes
The roux is crucial to this dish's flavor; stir constantly to avoid burning. For even more depth, use bone-in chicken pieces.