Chicken & Sausage Gumbo Bowl Recipe

Prepare ingredients

Dice the onion, bell pepper and celery (the mirepoix). Mince the garlic. Cut chicken thighs into 1" pieces and slice the sausage into 1/4" rounds. Measure out spices and stock so they’re ready.

Make a dark roux

In a heavy 4- to 6-quart pot or Dutch oven over medium-low heat, combine 0.75 cup vegetable oil and 0.75 cup all-purpose flour. Stir continuously with a wooden spoon or heatproof spatula. Cook the roux slowly for 20–30 minutes until it reaches a deep brown color (like chocolate) — it will darken gradually. Reduce heat if it starts to smoke; patience prevents burning. Stir constantly and scrape the bottom so it browns evenly.

Add the Holy Trinity and garlic

When the roux is dark and aromatic, add 1 cup diced onion, 0.5 cup diced green bell pepper, and 0.5 cup diced celery. Stir immediately to coat the vegetables in the roux and cook for about 6–8 minutes until softened and the mixture becomes cohesive. Add 4 tsp minced garlic and cook 1 minute more, stirring.

Brown the sausage and chicken

Push the vegetable-roux mixture to the side slightly and add the 12 oz sliced andouille sausage to the pot. Stir and cook 3–4 minutes so the slices release some oil and lightly brown. Add the 1 lb chicken pieces, sprinkle 1 tbsp Creole seasoning, 0.5 tsp black pepper and 1 tsp salt, and cook 3–4 minutes until chicken is sealed on the outside. The meat will finish cooking in the simmering gumbo.

Deglaze and simmer

Stir in 1 tbsp tomato paste and 1 tsp Worcestershire sauce, scraping any browned bits from the bottom of the pot. Pour in 6 cups chicken stock slowly, stirring constantly to fully incorporate the roux and prevent lumps. Add 1 tsp dried thyme and 2 bay leaves. Bring the pot to a gentle simmer — not a rolling boil — and reduce heat to maintain a low simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until chicken is cooked through and flavors meld. Skim any excess fat from the surface as needed.

Adjust seasoning

Taste the gumbo and adjust salt, pepper, Creole seasoning or hot sauce to your preference. If you want more heat, add additional hot sauce 1 tsp at a time. Remove bay leaves before serving.

Prepare rice and bowls. Warm 4 cups cooked white rice. Spoon 3/4 to 1 cup of rice into each bowl for 4 servings.

Ladle gumbo over rice. Divide the gumbo evenly over the rice in each bowl, about 1 to 1 1/4 cups gumbo per serving.

Finish and serve. Sprinkle each bowl with about 1/2 tbsp chopped parsley and 1/2 tbsp sliced green onion. If using, dust a small pinch (about 1/8 tsp) of file powder over each bowl or offer it on the side. Serve hot with extra hot sauce at the table.