Chicken & Sausage Gumbo Recipe

Prepare vegetables

Peel and finely dice the onion. Core and dice the green bell pepper. Trim and dice the celery. Mince the garlic and set all aromatics aside.

Make the roux

In a heavy-bottomed Dutch oven or large pot over medium-low heat, add the vegetable oil. Slowly whisk in the flour to create a smooth paste. Continue cooking, stirring constantly with a wooden spoon or heatproof spatula, until the roux reaches a deep brown color (peanut-butter to chocolate color). This takes 20–30 minutes; lower the heat if it begins to smoke. Keep stirring to prevent burning.

Add the holy trinity

When the roux is a deep brown, add the diced onion, bell pepper, and celery to the pot. Sauté, stirring frequently, until the vegetables have softened and become translucent, about 6–8 minutes. Add the minced garlic, dried thyme, and dried oregano and cook another 1–2 minutes until fragrant.

Brown the sausage

While making the roux or in a separate skillet, slice the andouille into 1/4- to 1/2-inch rounds. Brown the sausage over medium-high heat for 3–4 minutes until it releases some fat and gets color. Transfer to the pot with the roux and vegetables.

Cook the chicken

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch pieces. Add the chicken pieces to the pot (with the sausage and vegetables) and stir to coat with the roux. Cook for 3–4 minutes to brown the chicken slightly.

Simmer the gumbo

Pour in the chicken stock and 1 cup of water, scraping up any browned bits from the bottom of the pot. Add the bay leaves, Worcestershire sauce, hot sauce, salt, and black pepper. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 35–45 minutes until the chicken is tender and the flavors meld. If the gumbo becomes too thick, add additional water or stock to reach desired consistency.

Adjust seasoning & finish

Taste and adjust seasoning with more salt, pepper, or hot sauce as desired. Remove and discard bay leaves. If using file powder, sprinkle it in at the end and stir; do not boil after adding file. Stir in half the sliced green onions and most of the chopped parsley, reserving some for garnish.

Cook the rice

Rinse the rice until water runs clear. In a medium saucepan combine the 2 cups rice with 4 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Serve

Spoon a scoop of rice into deep bowls and ladle the gumbo over the rice. Garnish with the remaining sliced green onions, chopped parsley, and an optional lemon wedge. Serve hot with extra hot sauce on the side.