Chicken & Sausage Gumbo Recipe
Make Chicken & Sausage Gumbo Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gumbo Base
Proteins & Sausage
Seasonings
Finish & Garnish
Method
Prepare Proteins & Vegetables
- 1
Prep chicken and sausage
Trim fat from chicken thighs and cut into 1.5-inch pieces. Slice andouille sausage into 1/3-inch rounds. Pat chicken dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Make the Roux
- 3
Combine oil and flour
In a heavy-bottomed Dutch oven or large pot over medium heat, add 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a flat-edged wooden spoon or spatula to form a roux. Maintain medium to medium-low heat — you want an even browning without burning.
- 4
Cook to deep brown
Continue stirring and scraping the bottom for 18–30 minutes until the roux reaches a deep peanut-butter to milk-chocolate brown color. The roux should smell nutty. If it darkens too fast or smokes, lower the heat. Remove about one tablespoon of roux into a small bowl and add 2 tbs stock to stop cooking (helps preserve desired color).
Build the Gumbo
- 5
Sauté vegetables
When the roux is the correct color, add 2 tbs unsalted butter to the pot and immediately add the diced onion, bell pepper, and celery. Stir to coat and cook for 6–8 minutes over medium heat until softened and translucent, scraping up any browned bits from the roux.
- 6
Add garlic and tomatoes
Add the minced garlic and chopped tomatoes and cook 2 minutes more until fragrant.
- 7
Deglaze and add stock
Slowly whisk in 1 cup of the chicken stock to deglaze, scraping the bottom to dissolve any roux bits, then gradually whisk in the remaining 5 cups of stock until smooth.
- 8
Season the pot
Add bay leaves, remaining 1 tsp kosher salt, remaining 3/4 tsp black pepper, 1 tbs Cajun seasoning, 1 tsp smoked paprika, 1 tsp dried thyme, and 1/4 tsp cayenne. If you want extra savoriness, crumble in 1/2 chicken bouillon cube now.
- 9
Simmer
Bring gumbo to a gentle simmer, then reduce heat to low. Add the chicken pieces and sliced sausage. Cover partially and simmer gently for 35–45 minutes, stirring occasionally. Taste after 25 minutes and adjust seasoning. The chicken should be tender and the flavors melded; the broth will be thickened by the roux.
Finish & Serve
- 10
- 11
Final seasoning and thicken
Remove bay leaves. If using file powder, sprinkle 1 tsp into the gumbo off heat and stir (file will thicken slightly and add earthy flavor). Adjust salt, Cajun seasoning, and cayenne to taste. If gumbo is too thin, simmer uncovered for 5–10 minutes to reduce; if too thick, add up to 1/2 cup extra stock or water.
- 12
Garnish and serve
Serve gumbo hot over cooked white rice (about 1 cup per serving of gumbo). Garnish each bowl with chopped parsley and sliced green onions. Offer hot sauce at the table.