Description
This easy, authentic Louisiana chicken and sausage gumbo brings the bold, smoky flavors of the bayou to your kitchen. With a rich, dark roux, tender chicken, and spicy andouille sausage, it’s a comforting, crowd-pleasing dinner perfect for any night.
Ingredients
- 1 cup vegetable oil (can substitute canola or peanut oil; avoid olive oil)
- 1 cup all-purpose flour (unbleached preferred)
- 1 large yellow onion, diced (about 2 cups)
- 1 green bell pepper, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 oz andouille sausage, sliced into 1/4-inch rounds
- 6 cups low-sodium chicken stock
- 3–4 cloves garlic, minced
- 2 bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 cups cooked white rice (for serving)
- 3 green onions, sliced (for garnish)
- Chopped fresh parsley (optional, for garnish)
- Filé powder (optional, for serving)
Instructions
- Prep all ingredients: Dice onion, bell pepper, and celery. Slice sausage and cut chicken into bite-sized pieces. Mince garlic. Have everything ready before starting the roux.
- Make the roux: In a large heavy-bottomed pot or Dutch oven, combine oil and flour over medium heat. Stir constantly with a wooden spoon or heatproof spatula for 20–30 minutes, until the roux is a deep chocolate brown and smells nutty.
- Add the veggies: Immediately add diced onion, bell pepper, and celery to the roux. Stir for 5–7 minutes until softened and fragrant.
- Season and add garlic: Add minced garlic, Cajun seasoning, thyme, paprika, cayenne (if using), bay leaves, salt, and pepper. Cook for 1 minute until aromatic.
- Deglaze and simmer: Slowly pour in chicken stock, stirring constantly to avoid lumps. Scrape any browned bits from the bottom. Bring to a simmer.
- Add chicken and sausage: Stir in chicken thighs and sliced sausage. Lower heat to maintain a gentle simmer. Simmer uncovered for 45–60 minutes, stirring occasionally and skimming any foam. Add more stock or water if gumbo gets too thick.
- Cook rice: While gumbo simmers, cook white rice according to package directions.
- Taste and adjust: Remove bay leaves. Taste gumbo and adjust salt, pepper, or Cajun seasoning as needed. If desired, stir in a pinch of filé powder at the end (do not boil after adding).
- Serve: Spoon cooked rice into bowls, ladle gumbo over rice, and garnish with green onions and parsley. Serve hot, with filé powder at the table if desired.
Notes
For gluten-free gumbo, use a 1:1 gluten-free flour blend for the roux. Andouille sausage is traditional, but smoked turkey sausage or kielbasa can be substituted. Add okra for a classic Southern twist. Gumbo tastes even better the next day and freezes well (without rice). Always stir the roux constantly and never walk away to avoid burning. Add filé powder at the end and never boil after adding.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: Cajun, Southern, Louisiana
Nutrition
- Serving Size: 1 1/2 cups gumbo with 1/2 cup rice
- Calories: 420
- Sugar: 3
- Sodium: 950
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 34
- Fiber: 3
- Protein: 25
Keywords: gumbo, chicken and sausage gumbo, Louisiana gumbo, Cajun gumbo, authentic gumbo, easy gumbo, Southern recipes, comfort food, dinner, one pot meal