Chicken & Sausage Gumbo Recipe

Make the roux

In a large heavy-bottomed Dutch oven or pot set over medium heat, combine 3/4 cup vegetable oil and 3/4 cup all-purpose flour. Stir constantly with a heatproof spatula or wooden spoon. The roux will go from sandy to peanut-butter colored to a deep chocolate brown; this takes about 20–30 minutes. Reduce heat if it seems to be burning. When it reaches a deep brown (like milk chocolate), immediately reduce heat to low.

Stir in 2 tablespoons unsalted butter into the roux until melted to add silkiness, then slowly whisk in 8 cups of hot chicken stock a ladle at a time to avoid lumps. Bring to a gentle simmer.

While making the roux or after it's ready, finely dice onion, green bell pepper, and celery to yield approximately 1.5 cups onion, 1 cup pepper, 1 cup celery. Add the vegetables to the pot with the simmering roux-stock mixture and simmer gently for 15 minutes so the flavors meld and the mirepoix softens.

Add 4 minced garlic cloves and 3/4 cup sliced green onions; cook another 2–3 minutes, stirring, until fragrant. Do not brown the garlic.

While the mirepoix simmers, season 1.25 lb chicken thigh pieces with 1 tsp of the Creole seasoning and a pinch of salt and pepper. In a separate skillet over medium-high heat, brown the sliced 12 oz Andouille sausage for 3–4 minutes per side until they release fat and get some color. Remove and set aside.

Add a drizzle (about 1 tablespoon) of oil to the skillet if needed and brown chicken pieces in batches until lightly caramelized on all sides, 4–6 minutes total. They do not need to be cooked through. Transfer chicken to the gumbo pot.

If using 1 cup cooked shredded chicken to boost volume, add it to the pot now along with the browned sausage slices.

To the pot, add 2 tsp Creole seasoning (minus the 1 tsp used on chicken), 1 tsp smoked paprika, 1/2 tsp dried thyme, 2 bay leaves, 1 tsp hot sauce, 1.25 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir to combine.

Bring the gumbo to a gentle simmer, partially covered, and cook for 30–40 minutes, stirring occasionally. If the gumbo thickens too much, add up to 1 cup additional chicken stock or water to reach desired consistency.

Taste and adjust seasoning. If using file powder, start by whisking 1/2 to 1 tsp into a small bowl with a couple tablespoons of warm gumbo broth until smooth, then stir into the pot. Simmer 2–3 minutes more — do not boil vigorously after adding file or it will turn stringy.

Remove and discard bay leaves. Stir in 1/4 cup chopped fresh parsley and the green parts of the sliced scallions (reserve some for garnish if desired).

Serve gumbo over cooked white rice (about 1 cup rice per 4 servings total listed), garnish with additional sliced green onions, parsley, and lemon wedges at the table. Offer hot sauce at the table for extra heat.