Chicken & Sausage Gumbo Recipe
Make Chicken & Sausage Gumbo Recipe in just 2h . 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.
Roux & Mirepoix
Proteins & Stock
Seasoning & Aromatics
Finishing & Garnish
Method
Roux & Mirepoix
- 1
Make the roux
In a heavy-bottomed Dutch oven or large pot set over medium heat, combine 1 cup vegetable oil and 1 cup all-purpose flour. Whisk constantly for about 20–30 minutes, adjusting heat as needed so the roux slowly darkens to a chocolate-brown color without burning. Expect occasional small bubbles and a nutty aroma. If darkening too quickly, lower the heat. Once the roux reaches a deep brown, immediately reduce heat to medium-low.
- 2
Add the mirepoix
Add the diced onion, green bell pepper, and celery to the roux. Stir to coat the vegetables evenly. Cook, stirring frequently, for 8–10 minutes until the vegetables are softened and begin to brown, about 2–3 minutes more if you prefer more caramelization.
Proteins & Stock
- 3
- 4
Cook the chicken
Season the chicken pieces lightly with 1/2 tsp black pepper and 1/2 tsp salt. Add the chicken to the pot and brown on all sides, about 4–6 minutes total. The chicken will finish cooking later in the simmer, so do not cook through completely—just develop color.
- 5
Add liquids
Stir in 6 cups chicken stock and 1 cup water, scraping any browned bits from the bottom of the pot. Bring the mixture to a simmer over medium-high heat.
Seasoning & Aromatics
- 6
Season and simmer
Reduce heat to medium-low so the pot maintains a gentle simmer. Add the minced garlic, 1 tablespoon tomato paste, 2 tsp Cajun seasoning, 1 tsp paprika, 1 tsp dried thyme, 1 tsp dried oregano, 2 bay leaves, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and the remaining 1/2 tsp kosher salt. Stir well to dissolve the tomato paste into the broth. Simmer uncovered for 30–35 minutes to meld flavors and allow the chicken to cook through.
- 7
Adjust seasoning
Taste the gumbo after 25–30 minutes and adjust seasoning with additional Cajun seasoning, salt, or hot sauce as desired. If the gumbo is thicker than you like, add up to 1/2–1 cup additional water or stock to reach the desired consistency.
Finishing & Garnish
- 8
Finish and thicken
If using, sprinkle 1/2 tsp filé powder into the gumbo off heat and stir—filé will thicken slightly as it stands. Remove and discard bay leaves. Stir in 2 tablespoons chopped fresh parsley and taste once more for final adjustments.
- 9
Serve
Ladle gumbo over steamed white rice (about 1 cup rice per serving) and garnish each bowl with sliced green onions and additional parsley. Offer hot sauce and extra filé at the table. Serve immediately.