Chicken & Sausage Gumbo Recipe

Make dark roux

In a large heavy-bottomed Dutch oven or pot set over medium-low heat, combine 3/4 cup vegetable oil and 3/4 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula. The roux will gradually darken—first sandy, then peanut-butter colored, then peanut-chocolate. Maintain medium-low heat and stir continuously for 20–30 minutes until a deep chocolatey brown (gumbo color). Be patient and attentive to avoid burning; if it smokes, lower the heat.

Remove roux momentarily

When the roux reaches a deep brown, immediately reduce heat to low and carefully add 1/2 cup of the diced onion to stop cooking briefly, stirring to incorporate for 1 minute. This lowers the temperature and flavors the roux.

Add the remaining 1 cup diced onion, 1 cup diced green bell pepper, 1 cup diced celery and 4 minced garlic cloves to the pot. Increase heat to medium and cook, stirring frequently, until vegetables are softened, about 6–8 minutes.

Push the vegetables to one side and add the sliced andouille sausage to the pot (no additional oil needed if roux still present). Let the sausage brown for 3–4 minutes, stirring once or twice to brown edges. Stir everything together.

Pour in 6 cups of chicken stock gradually while stirring to deglaze the pot and integrate the roux; scrape any browned bits from the bottom. Bring mixture to a gentle simmer over medium heat.

Add 1 lb cut chicken thighs, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tbsp Cajun seasoning, 1 tsp dried thyme, 2 bay leaves and 1 tsp hot sauce. Stir to combine, then reduce heat to low. Partially cover and simmer gently until the chicken is cooked through and flavors meld, 25–30 minutes. Skim any excess fat from the surface as needed.

Taste the gumbo and adjust seasoning with additional salt, pepper or hot sauce as needed.

If using, stir 1 tsp file powder into the gumbo off the heat (file thickens and adds flavor). Remove and discard bay leaves.

Stir in chopped parsley and sliced scallion greens. Keep gumbo warm over very low heat—do not boil after file is added to avoid stringy texture.

To serve, spoon 1 cup cooked white rice into each bowl (about 4 cups total serves 4). Ladle gumbo over rice, garnish with extra scallions or parsley, and serve with lemon wedges on the side to squeeze over if desired.