Chicken & Sausage Gumbo Recipe
roasted and pulled chicken thighs, smoked sausage, holy trinity, chicken broth thickened with a dark brown roux, steamed rice
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Ingredients
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Meat
Vegetables
Liquids
Spices and Seasonings
Roux
Serving
Method
Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken thighs with salt, black pepper, and Cajun seasoning. Roast in the oven for 25-30 minutes or until cooked through. Remove from oven, let cool, and then shred the chicken into bite-sized pieces.
- 2
Prepare the Sausage
Slice the smoked sausage into half-moons, about 1/4 inch thick. Set aside.
- 3
Cooking the Gumbo
- 4
Make the Roux
In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, for about 20-30 minutes or until the roux reaches a dark brown color (similar to chocolate). Be careful not to burn it!
- 5
- 6
Combine Ingredients
Add the sliced smoked sausage and shredded chicken to the pot. Stir to combine.
- 7
Add Liquids and Seasonings
Pour in the chicken broth and water. Add the bay leaves, thyme, and additional Cajun seasoning. Stir well and bring to a gentle boil.
- 8
Simmer
Reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes to 1 hour, stirring occasionally.
Serving
- 9
Serve the Gumbo
Remove the bay leaves. Serve the gumbo hot over a scoop of steamed rice in bowls. Enjoy!