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Hearty Chicken and Sausage Gumbo

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A comforting and flavorful gumbo featuring smoky sausage, tender chicken, and a rich brown roux, perfect for cozy meals and family gatherings.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 12 ounces andouille sausage, sliced (or smoked sausage)
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup water
  • 2 teaspoons Creole seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (adjust for heat preference)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 3 green onions, sliced
  • Cooked white rice, for serving

Instructions

  1. Make the Roux (20-25 minutes): In a large pot or Dutch oven, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour over medium heat. Stir constantly with a wooden spoon, scraping the bottom to prevent sticking. Cook until the mixture thickens and darkens to a peanut butter color, lowering heat if it gets too dark too fast.
  2. Add the Holy Trinity (5 minutes): Stir in the chopped onion, bell pepper, and celery. Cook until softened, about 5 minutes, stirring frequently to coat them in the roux.
  3. Garlic and Sausage (5 minutes): Add minced garlic and sliced andouille sausage. Cook for another 5 minutes, allowing the sausage to release its smoky oils.
  4. Season and Liquids (2 minutes): Stir in Creole seasoning, smoked paprika, thyme, cayenne, and bay leaves. Gradually pour in chicken broth and water, stirring to combine. Bring to a gentle simmer.
  5. Simmer and Add Chicken (25-30 minutes): Let the gumbo simmer uncovered for about 20 minutes to thicken. Stir in the shredded cooked chicken and simmer another 10 minutes to marry flavors.
  6. Final Seasoning and Garnish: Taste and adjust salt and pepper. Remove bay leaves. Sprinkle with fresh parsley and sliced green onions just before serving.
  7. Serve: Ladle gumbo over steaming hot cooked white rice and enjoy immediately.

Notes

Keep stirring the roux patiently to avoid burning and bitterness. If the gumbo gets too thick while simmering, add a splash of broth to loosen it. Use cooked shredded chicken to save time and maintain texture. Adjust cayenne pepper for desired spice level. For gluten-free, substitute all-purpose flour with gluten-free flour blend or cornstarch.

Nutrition

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

Find it online: https://magnetmeal.com/hearty-chicken-and-sausage-gumbo-recipe-easy-homemade-cozy-meals/