Chicken & Sausage Gumbo Recipe

Make a dark roux

In a large heavy-bottomed Dutch oven or deep skillet over medium-low heat, melt the butter with the vegetable oil. Add the flour and stir constantly with a wooden spoon or whisk, scraping the bottom, for 20–30 minutes until the roux turns a deep brown (color of milk chocolate). Reduce heat as needed to prevent burning; patience is key—this develops the gumbo's flavor.

Cook the trinity and aromatics

Once the roux is a deep brown, add the diced onion, bell pepper, and celery. Increase heat to medium and cook, stirring frequently, until the vegetables are soft and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the sausage and chicken

Push the veggies to one side or transfer briefly to a bowl. Add the sliced andouille to the pot and brown for 3–4 minutes to render some fat and deepen flavor. Add the chicken pieces and brown lightly, about 3–4 minutes, just to develop color (they will finish cooking in the broth).

Deglaze and build the gumbo

Stir the tomato paste into the mixture and cook 1 minute. Pour about 1 cup of the chicken stock into the pot to deglaze, scraping up browned bits from the bottom. Add the remaining chicken stock, Worcestershire sauce, hot sauce, dried thyme, dried oregano, bay leaves, salt, and black pepper. Stir to combine.

Simmer

Bring the gumbo to a simmer, then reduce heat to low and simmer gently, uncovered, for 30–40 minutes to allow flavors to meld and chicken to become tender. Skim any excess fat from the surface as needed.

Finish and season

Taste and adjust seasoning with more salt, pepper, or hot sauce. Remove and discard bay leaves. If using filé powder, stir it in off the heat (1 tsp) — do not boil after adding filé. Alternatively, stir in chopped fresh parsley for a fresher finish.

Spoon about 1/2 cup cooked rice into each serving bowl (adjust to cup or bowl serving as desired). Ladle the gumbo over the rice so each bowl gets a good mix of broth, chicken, and sausage (about 1 to 1 1/4 cups gumbo per serving).

Garnish with sliced green onions and offer hot sauce on the side. Serve immediately.