Chicken & Sausage Gumbo Recipe

Heat oil

Place a large heavy-bottomed pot or Dutch oven over medium heat. Add 1/2 cup vegetable oil and warm until shimmering but not smoking (about 1–2 minutes).

Add flour

Whisk in 1/2 cup all-purpose flour steadily to combine with the oil. Stir constantly with a wooden spoon or heatproof spatula to form a smooth paste.

Cook roux

Continue stirring constantly over medium to medium-low heat for 15–25 minutes, watching color change to a deep peanut-butter to chocolate color depending on desired flavor. Reduce heat if the roux starts smoking or sticks. This develops the gumbo's flavor — do not rush.

Add vegetables

Once the roux reaches the desired color, carefully add the diced onion, green bell pepper, and diced celery to the pot. Stir to coat vegetables in the roux and cook for 4–5 minutes until softened.

Add garlic and sausage

Stir in the minced garlic and sliced andouille sausage. Cook for 3–5 minutes until the sausage is browned and garlic is fragrant.

Brown the chicken

Add the chicken thigh pieces to the pot and stir to combine. Cook for 3–4 minutes to lightly brown the exterior — they will finish cooking in the simmer.

Deglaze and add stock

Stir in 2 tablespoons tomato paste to coat the contents, then slowly pour in 6 cups chicken stock while scraping up any browned bits from the bottom. Stir to combine and bring to a gentle simmer.

Season

Add 2 bay leaves, 1 teaspoon dried thyme, 1 tablespoon Creole or Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon black pepper, and 1.5 teaspoons salt. Taste after simmering and adjust seasoning and hot sauce to preference.

Simmer

Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld and chicken to become tender.

Add okra

Stir in 1 cup sliced okra and continue simmering for an additional 10 minutes until okra is cooked and gumbo has slightly thickened. If using frozen okra, add directly from frozen and extend simmer by a few minutes.

Adjust and finish

Remove and discard bay leaves. Stir in 1 teaspoon file powder if using, along with the chopped parsley and half of the sliced green onions. Taste and adjust salt, pepper, and hot sauce.

Plate

Spoon 1/2 to 3/4 cup cooked rice into bowls (about 1/2 cup rice per serving), ladle gumbo over the rice, and garnish with remaining green onions and extra parsley. Serve hot.