Chicken & Sausage Gumbo Recipe

Make a dark roux

In a large heavy-bottomed Dutch oven or pot set over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula; the mixture will bubble and darken. Continue cooking for 18–25 minutes, adjusting heat as needed to prevent burning, until the roux is the color of milk chocolate or peanut butter with a nutty aroma. Be vigilant — stirring constantly prevents scorching.

Once roux reaches desired color, reduce heat to medium-low and stir in 2 tablespoons unsalted butter to add sheen. Add the finely diced onion (1 cup), green bell pepper (1/2 cup), and celery (1/2 cup). Sauté for 6–8 minutes until vegetables are softened and translucent, scraping browned bits from the bottom. Add minced garlic (4 tsp) and cook 30–60 seconds until fragrant.

Add sliced Andouille sausage (12 oz) to the pot and stir, allowing it to brown slightly for 3–4 minutes to render some fat and develop flavor.

Add chopped chicken thighs (1.25 lbs). Stir to coat pieces in the roux and aromatics and cook 3–4 minutes just to start browning; chicken will finish cooking in the simmer.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Gradually pour in 6 cups low-sodium chicken broth, stirring continuously to incorporate the roux so no lumps form. Scrape any browned bits from the bottom of the pot.

Add 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce (if using), 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1.5 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Stir to combine.

Bring gumbo to a gentle simmer, then reduce heat to low and partially cover. Simmer for 35–40 minutes, stirring occasionally, until chicken is cooked through, flavors meld, and broth has slightly thickened. Taste and adjust seasoning — add up to 1/2 tsp more salt or more hot sauce/cayenne for heat.

Remove and discard bay leaves. If using, stir in 1 teaspoon file powder (gumbo filé) off heat and mix well — filé will thicken slightly and add traditional flavor. Stir in 2 tablespoons chopped fresh parsley and sliced green onions (3 each) reserving a little for garnish.

To serve: spoon steamed white rice (1/2 cup cooked rice per serving; total 4 cups cooked rice) into bowls and ladle hot gumbo over the rice. Garnish with remaining parsley and green onion slices and serve with lemon wedges if desired.

Storage: Cool to room temperature, refrigerate in airtight containers for up to 3 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth if too thick.