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Chicken and Sausage Gumbo

Savory Chicken and Sausage Gumbo to Warm Your Soul

A comforting Chicken and Sausage Gumbo, full of flavor and perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Chicken Recipes
Cuisine Cajun, Creole
Servings 6 servings
Calories 400 kcal

Equipment

  • Dutch oven

Ingredients
  

For the Roux

  • 0.5 cup vegetable oil Essential for frying and forming the roux that thickens the gumbo.
  • 0.5 cup all-purpose flour Use this to achieve that perfect deep brown roux which is key to flavor.

For the Base

  • 1 large onion, chopped Adds sweetness and depth of flavor.
  • 1 large green bell pepper, chopped Contributes freshness and a slight crunch.
  • 2 stalks celery, chopped Enhances the traditional flavor base known as the 'Holy Trinity'.
  • 4 cloves garlic, minced Infuses a fragrant aroma into the gumbo.

For the Protein

  • 1 lb smoked sausage, sliced Provides a smokiness that makes this Chicken and Sausage Gumbo truly irresistible.
  • 1 lb boneless, skinless chicken thighs, cut into chunks Tender and juicy, perfect for this hearty stew.

For Flavor

  • 6 cups chicken broth The foundation of your gumbo’s savory taste.
  • 2 teaspoons Creole seasoning This special blend adds a zesty kick.
  • 2 bay leaves Enhances the aromatic quality of the dish.
  • Salt and black pepper, to taste Essential for seasoning to your preference.
  • 1 teaspoon thyme Complements the other flavors beautifully.
  • 1 teaspoon smoked paprika Adds warmth and a hint of sweetness.

For Serving

  • Cooked white rice A comforting base that soaks up all the delicious flavors.
  • Chopped green onions and fresh parsley Bright garnishes that add color and freshness to each serving.

Instructions
 

Step‑by‑Step Instructions for Chicken and Sausage Gumbo

  • In a large Dutch oven, heat ½ cup of vegetable oil over medium heat. Gradually whisk in ½ cup of all-purpose flour, stirring continuously for about 20–25 minutes until a rich, deep brown roux is achieved.
  • Add the chopped onion, green bell pepper, and celery, and cook for 5 minutes, stirring frequently until softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Next, add the sliced smoked sausage to the pot. Cook for about 5 minutes, allowing it to brown slightly.
  • Stir in the chunks of chicken thighs along with 6 cups of chicken broth, 2 teaspoons of Creole seasoning, 1 teaspoon of thyme, 1 teaspoon of smoked paprika, bay leaves, and salt and pepper to taste.
  • Bring to a boil, then reduce the heat to low. Cover and let it simmer for 45–60 minutes, stirring occasionally.
  • After simmering, discard the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
  • Ladle the gumbo over cooked white rice in serving bowls and garnish with chopped green onions and fresh parsley.

Notes

For best results, ensure to whisk the roux continuously to prevent burning and to develop the flavors fully by allowing adequate simmer time.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Keyword Chicken and Sausage Gumbo, Comfort Food, family meal, Gumbo, hearty stew, New Orleans
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