Wo-chicken & Sausage Gumbo -cup Recipe

Make a light roux

In a small saucepan over medium heat, melt the butter with the oil. When the butter is foaming, whisk in the flour. Cook, stirring constantly, for 2–3 minutes until the roux is a light golden tan—this provides flavor without adding heavy calories. Remove from heat briefly to avoid over-browning.

Return the pan to medium heat. Add the diced onion, bell pepper and celery to the roux. Sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to incorporate into the roux.

Add the sliced sausage to the pan and sauté 1–2 minutes to release some fat and brown edges. Stir in the shredded chicken just to warm through, about 30–45 seconds. This distributes the proteins evenly and allows flavors to marry without drying the meats.

Stir in the tomato paste and cook 30 seconds. Gradually whisk in the chicken stock and the tablespoon of water to deglaze, scraping any browned bits from the bottom. Add Worcestershire sauce, Creole/Cajun seasoning, dried thyme, bay leaf, kosher salt and black pepper. Bring the mixture to a gentle simmer and reduce heat to low.

Simmer gently for 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning—add more Creole seasoning or a few drops of hot sauce if you prefer more heat.

Remove from heat. If using, stir in the file powder sparingly (about 1/8 tsp) and wait one minute; do not boil after adding file. Discard the bay leaf. Spoon the gumbo into a warm cup (approximate serving size) and garnish with chopped parsley and sliced green onion. Serve immediately with additional hot sauce on the side.