Chicken And Sausage Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large saucepan set over medium heat, combine 0.75 cups vegetable oil and 0.75 cups all-purpose flour. Stir constantly with a wooden spoon or spatula to form a smooth paste. Maintain medium to medium-low heat and continue stirring until the roux turns a deep caramel to chocolate-brown color (about 20–35 minutes). Watch closely to avoid burning; reduce heat if it begins to smoke. Once the desired color is reached, remove from direct heat briefly.

Whisk in butter and tomato paste: Off the heat, stir in 2 tbs unsalted butter and 1 tbs tomato paste until fully incorporated into the roux.

Add stock gradually: Return the pot to medium-low heat. Ladle in about 1 cup of the 6 cups chicken stock and whisk vigorously to deglaze and loosen the roux into a smooth sauce. Continue adding the remaining stock in 1-cup increments, whisking until smooth after each addition. This prevents lumps and prevents the roux from seizing.

Add bay leaves and simmer: Add 2 bay leaves, bring the mixture to a low simmer, and keep it at a gentle simmer while you prepare the other components (about 10 minutes).

Brown the sausage: While the roux is simmering, heat a separate skillet over medium-high heat. Add the sliced andouille sausage (12 oz) and cook without additional oil for about 4–6 minutes, stirring occasionally, until browned and some fat renders. Transfer browned sausage (and any rendered fat) into the pot with the roux and stock.

Brown the chicken: In the same skillet, add the chicken pieces (1.5 lbs). If needed, add 1 tbs oil. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Sear the chicken for 3–4 minutes per side until lightly browned but not cooked through. Transfer chicken to the pot with the roux and sausage.

Sauté vegetables: Using the skillet that held the proteins, add the diced onion (1 cup), diced green bell pepper (0.5 cup), and diced celery (0.5 cup). Sauté over medium heat with a pinch of salt until softened and translucent, about 6–8 minutes. Add minced garlic (4 cloves) and chopped shallot (1 tbs) and cook 30–60 seconds until fragrant.

Deglaze and combine: Pour the sautéed vegetables and any pan fond into the gumbo pot. Stir to combine with the roux, stock, sausage, and chicken.

Add seasonings: Stir in 1 tbs creole or Cajun seasoning, 1 tsp dried thyme, 1 tsp smoked paprika, 1/4 tsp cayenne pepper (adjust to heat preference), 1 tsp Worcestershire sauce, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Taste the broth after it simmers and adjust salt, pepper, or cayenne as needed.

Add tomatoes and okra: Add the 14.5 oz can diced tomatoes (with juices) and 1 cup sliced okra to the pot. Stir to combine.

Simmer gently: Bring gumbo to a gentle simmer, reduce heat to low, cover partially, and simmer for 35–45 minutes, stirring occasionally. During simmering the chicken will finish cooking and flavors will meld; the roux will thicken the liquid. If the gumbo becomes too thick, add up to 1 cup additional chicken broth or water to reach desired consistency.

Adjust final seasoning and add file (optional): Remove bay leaves. If using file powder, stir 1 tsp into the gumbo off heat (file can thicken and change flavor; add sparingly) or alternatively add an extra pinch of dried thyme. Taste and adjust salt, pepper, or hot sauce if desired.

Rest and garnish: Let the gumbo sit off heat for 5 minutes to let flavors settle. Stir in sliced green onions (from 3 stalks) and 2 tbs chopped parsley, reserving a little for garnish.

Serve: Spoon cooked white rice (approximately 1 cup cooked rice per serving; 6 cups cooked rice total provided) into bowls and ladle gumbo over the rice. Garnish with remaining green onions and parsley. Offer additional creole seasoning or hot sauce at the table.