Chicken & Sausage Gumbo Recipe

Make a light roux

In a heavy-bottomed Dutch oven or large saucepan over medium heat, melt the butter with the vegetable oil. Sprinkle in the flour and whisk constantly. Cook the roux, stirring frequently, until it reaches a light brown color (approx. 6–8 minutes). Be careful not to burn; lower the heat if it darkens too quickly.

Sauté the trinity

Add the diced onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Brown the sausage and chicken

Push the vegetables to the side of the pot and add the sliced andouille and chicken pieces. Increase heat to medium-high and brown the sausage and chicken for 3–4 minutes, stirring so they pick up color on all sides. This step builds flavor; you can remove excess fat if the pan becomes too greasy, leaving a tablespoon or so.

Deglaze and simmer

Pour in about 1/2 cup of the chicken stock and scrape up any browned bits from the bottom of the pot. Add the remaining stock, diced tomatoes (if using), bay leaves, Worcestershire sauce, hot sauce, Creole seasoning, dried thyme, salt, and black pepper. Stir to combine.

Simmer gently

Bring the gumbo to a simmer over medium heat, then reduce heat to low. Cover partially and let simmer for 25–30 minutes to allow flavors to meld and the chicken to cook through. Stir occasionally and skim any excess fat from the surface.

Finish and adjust seasoning

Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Remove and discard the bay leaves.

Scoop a portion of cooked rice into a serving bowl (about 1/2 cup rice per cup of gumbo). Ladle the gumbo over the rice so some soup mixes with the rice and some remains on top.

Garnish with chopped green onions and parsley. If desired, sprinkle a pinch (about 1/8–1/4 tsp) of file powder on top and serve immediately.