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Authentic Chicken and Sausage Gumbo

A close-up of a white bowl filled with delicious chicken and sausage gumbo served over rice, garnished with fresh parsley and green onions.
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Learn to make a rich, dark roux gumbo with chicken and sausage, capturing the true flavors of Louisiana.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 pound andouille sausage, sliced
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped green onions
  • Cooked white rice, for serving
  • Filé powder, for serving (optional)

Instructions

  1. Make the roux: In a large Dutch oven or heavy-bottomed pot, whisk together the flour and oil. Cook over medium heat, stirring constantly, until the mixture turns a dark chocolate brown. This can take 30-60 minutes. Be patient and do not burn it.
  2. Add the holy trinity: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring, until softened, about 8-10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add broth and seasonings: Gradually whisk in the chicken broth until smooth. Add the sliced andouille sausage, chicken thighs, bay leaves, thyme, and cayenne pepper.
  4. Simmer: Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
  5. Season and finish: Remove the bay leaves. Season the gumbo with salt and black pepper to your taste. Stir in the fresh parsley and green onions.
  6. Serve: Ladle the gumbo over cooked white rice. Offer filé powder at the table for those who wish to stir it in for added thickening and flavor.

Notes

  • Achieving a dark roux is key to authentic gumbo flavor. Stir constantly to prevent burning. If it burns, you must start over.
  • You can substitute seafood like shrimp or crab for the chicken or sausage if desired. Add seafood during the last 15-20 minutes of simmering.
  • Gumbo freezes well. Let it cool completely before portioning and freezing.

Nutrition

Find it online: https://kitchenslang.com/gumbo-bayou-flavor/