Chicken & Sausage Gumbo Recipe

Make the Roux

In a heavy-bottomed large pot or Dutch oven over medium-low heat, combine 0.5 cups vegetable oil and 0.5 cups all-purpose flour. Stir continuously with a wooden spoon or whisk. Cook the roux slowly, adjusting heat as needed, until it reaches a deep peanut-butter to chocolate color (about 20–30 minutes). Be patient and avoid burning; if it smokes, lower the heat.

Soften Mirepoix

Once the roux reaches the desired color, immediately add 1 cup finely diced yellow onion, 0.5 cup diced green bell pepper, and 0.5 cup diced celery. Increase heat to medium and stir to coat the vegetables in the roux. Cook until vegetables are softened, about 5–7 minutes.

Add Garlic and Liquids

Add 3 tsp minced garlic and cook 30–45 seconds until fragrant. Slowly whisk in 6 cups chicken stock, scraping up any browned bits from the bottom. Add 1 cup diced tomatoes and stir to combine.

Brown Sausage

In a separate skillet over medium-high heat, add a small drizzle of oil if needed and brown 0.5 lb sliced Andouille sausage for 3–4 minutes until edges are seared. Transfer the sausage to the pot with the roux and stock.

Cook Chicken

Season 1 lb chicken thigh pieces with 2 tsp Creole seasoning, 1 tsp dried thyme, 1 tsp smoked paprika, 0.5 tsp black pepper, and 1 tsp salt. Add the seasoned chicken to the simmering pot. Simmer gently, uncovered or partially covered, for 20–25 minutes until chicken is cooked through and tender.

Add Bay and Adjust

Tuck in 2 bay leaves while simmering. Taste the gumbo after 15 minutes and adjust seasoning: add more Creole seasoning or salt/pepper as needed. If you prefer a spicier gumbo, stir in 1 tsp hot sauce now.

Finish and Thicken

If you like a slightly thicker gumbo, simmer an additional 5–10 minutes to reduce. Remove and discard bay leaves. Stir in 0.5 tsp file powder (optional) off the heat to avoid a stringy texture; file will thicken and add a subtle flavor.

Serve

Ladle gumbo over cooked white rice (serve about 0.5–1 cup rice per serving). Sprinkle with 2 tbs chopped fresh parsley and 2 sliced green onions. Offer extra hot sauce on the side.