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Hearty Chicken and Sausage Gumbo

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A cozy, flavorful gumbo featuring smoky sausage and tender chicken thighs simmered in a rich, dark roux. Perfect for quick, comforting dinners that warm the soul.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 12 oz andouille or smoked sausage, sliced
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 medium celery stalks, diced
  • 3 garlic cloves, minced
  • ½ cup all-purpose flour
  • ½ cup vegetable oil or butter
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • Cooked white rice, for serving

Instructions

  1. Dice the onion, bell pepper, celery, and mince the garlic. Slice the sausage into ¼-inch rounds. Cut chicken thighs into bite-sized pieces. (10-15 minutes)
  2. In a heavy-bottomed pot or Dutch oven, combine ½ cup vegetable oil and ½ cup all-purpose flour over medium heat. Stir constantly with a wooden spoon, scraping the bottom and sides, until the roux turns a deep peanut-butter brown and smells nutty (about 15-20 minutes).
  3. Add diced onion, bell pepper, celery, and garlic to the roux. Stir to coat and cook for 5-7 minutes until vegetables soften and become fragrant.
  4. Push vegetables to the side and add sliced sausage. Brown for about 5 minutes, stirring occasionally.
  5. Add chicken pieces and cook until no longer pink on the outside, about 5 minutes.
  6. Stir in bay leaves, thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper. Pour in chicken broth and bring to a boil.
  7. Reduce heat to low, cover, and simmer gently for 25-30 minutes, stirring occasionally to prevent sticking.
  8. Remove bay leaves. Taste and adjust seasoning if needed.
  9. Serve gumbo hot over cooked white rice.

Notes

Be patient when making the roux; constant stirring over medium or medium-low heat prevents burning. If gumbo is too thick, add broth or water; if too thin, simmer uncovered to reduce. For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch. Use chicken thighs for juicier meat. Leftovers taste better the next day. Freeze up to 3 months.

Nutrition

Keywords: gumbo, chicken gumbo, sausage gumbo, hearty dinner, comfort food, easy gumbo recipe, Cajun recipe, Creole recipe, cozy dinner

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