Chicken & Sausage Gumbo Bucket Recipe

Make the roux

In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat until shimmering. Add flour and whisk constantly. Reduce heat to medium-low and continue stirring constantly for 18–25 minutes until the roux becomes a deep peanut-butter to chocolate color (be careful not to burn). If small dark bits appear, scrape them in and keep stirring — a few darker specks are fine and add flavor.

Cook aromatics & meats

Once roux is the desired color, immediately stir in the butter to loosen it. Add diced onion, bell pepper, and celery. Sauté in the roux for 6–8 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant. Push vegetables to the side and add sliced andouille sausage, allowing it to brown for 2–3 minutes. Add the chicken pieces and lightly brown for 2 minutes to seal.

Build the gumbo

Stir tomato paste into the pot, coating the vegetables, sausage, and chicken. Pour in the chicken stock slowly while stirring to fully incorporate the roux into the liquid and prevent lumps. Add bay leaves, thyme, smoked paprika, cayenne, salt, black pepper, Worcestershire sauce, and hot sauce if using. Bring to a simmer, then reduce heat to low and partially cover. Simmer gently for 35–40 minutes, stirring occasionally, until chicken is cooked through and flavors meld. Taste and adjust seasoning.

Finish

If using file powder, stir it in in the last 2–3 minutes of cooking to thicken and add a distinct flavor (do not boil after adding file). Remove bay leaves before serving. Keep gumbo warm while rice cooks.

Rinse rice under cold water until water runs clear. In a medium pot, bring 4 cups water, 1/2 tsp salt, and 1 tbsp butter to a boil. Add rice, stir once, return to a low boil, then reduce heat to lowest setting, cover tightly and simmer for 15–18 minutes without lifting the lid. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Ladle gumbo into bowls or buckets and serve with a scoop of hot rice on the side (or rice in the bottom and gumbo over top if preferred). Sprinkle chopped parsley and sliced green onions over each portion and pass lemon wedges for squeezing. Offer extra hot sauce at the table.