Chicken and Sausage Gumbo

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Chicken and Sausage Gumbo

With tender chicken thighs, smoky andouille sausage, and a generous dash of Cajun seasoning, this Chicken and Sausage Gumbo is loaded with flavor. A Southern classic, this gumbo recipe is great to make year round and perfect if hosting a Mardi Gras party.

Prep Time20

Cook Time1 40

Total Time2

Course: Main Course

Cuisine: American

Keyword: chicken and sausage gumbo, chicken and sausage gumbo recipe, easy gumbo recipe

Servings: people

Ingredients

1 cup all-purpose flour
1 cup canola or vegetable oil
13 ounces andouille sausage , sliced into 1/2-inch thick coins
1 pound boneless skinless chicken thighs , diced
2 teaspoons garlic powder
2 teaspoon onion powder
3 ribs celery , diced
1 medium onion , diced
1 medium green bell pepper , diced
4 cloves garlic , minced
6 cups chicken stock or broth
1 tablespoon cajun seasoning
2 bay leaves
scallions , for serving
hot sauce , for serving

Instructions

In a large pot or Dutch oven, stir together the flour and oil over medium heat. Cook for 15-25 minutes, stirring constantly, until it gets a light brown color (see note below.)
While your roux is cooking, add your sausage to a large skillet over medium heat and cook until browned. Transfer the sausage to a plate.
Season the chicken with the garlic powder and onion powder, then add to the skillet with the sausage drippings and cook until the sides brown. Transfer the chicken to the plate with the sausage.
Add the celery, onion, and bell pepper to the roux and cook until the onions have started to soften. Add in the garlic and cook for an additional 20 seconds until fragrant.
Slowly whisk the chicken stock into the roux until combined and smooth. Then add in the partially cooked sausage and chicken, cajun seasoning, and bay leaves.
Bring your gumbo to a boil, then reduce the heat to a gentle simmer for 1 hour.
Serve over white rice with some sliced scallions and hot sauce.

Video

Notes

The color of the roux matters. The color you cook your roux will determine the flavor of your gumbo. I like to cook it to the milky brown color, so when the vegetables are cooking, they will get that right amount of nutty flavor. If it's more of a medium brown, that's fine, but if it gets too dark, your roux will taste burnt and ruin the gumbo.

Stir constantly and don't take your eyes off the roux. I ensure I'm constantly stirring it so one area doesn't burn. You can always reduce the heat to medium-low heat when you see the roux getting color to help you control it.

Can I make this in the crockpot? Sort of. If you want to make this gumbo in the crock pot, you will still need to make the recipe up to the point that you cook the roux and vegetables in the pot. Then, you can transfer it all to the crockpot and set it to low for 5-6 hours or high for 2 to 4 hours

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