Chicken & Sausage Gumbo Recipe
Make Chicken & Sausage Gumbo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Vegetables
Spices and Seasonings
Liquids
Other
Method
Preparation
- 1
Prepare the Chicken and Sausage
Cut the chicken thighs into bite-sized pieces. Slice the andouille sausage into half-moons.
- 2
Chop the Vegetables
Chop the onion, green bell pepper, and celery into small pieces. Mince the garlic cloves.
Cooking
- 3
Make the Roux
In a large pot, heat the vegetable oil over medium heat. Add equal parts flour and oil to make a roux, stirring continuously until it turns a dark brown color, about 15-20 minutes.
- 4
- 5
Cook the Meat
Add the chicken and sausage to the pot, stirring to combine. Cook for about 5-10 minutes until the chicken is browned.
- 6
Add Broth and Seasonings
Pour in the chicken broth and add the Cajun seasoning, bay leaves, salt, black pepper, and cayenne pepper. Stir well to combine.
- 7
Simmer the Gumbo
Bring the mixture to a boil, then reduce heat and let simmer uncovered for 30-40 minutes, stirring occasionally.
- 8
Final Touches
Remove bay leaves before serving. Stir in chopped green onions and parsley.
Serving
- 9
Serve the Gumbo
Serve the gumbo over cooked rice in bowls. Garnish with additional green onions and parsley if desired.