Chicken & Sausage Gumbo Recipe
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Chicken & Sausage Gumbo Recipe


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The Ultimate Comfort: Authentic Chicken & Sausage Gumbo Recipe

Discover how to make authentic Chicken and Sausage Gumbo with a rich, dark roux and bold Cajun flavors. This step-by-step gumbo recipe is perfect for beginners and seasoned cooks who want to master classic Louisiana comfort food.

Recipe Overview

  • Servings: 8–10
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Style: Cajun-inspired with optional Creole touch

Ingredients

For the Roux

  • 1 cup all-purpose flour
  • 1 cup vegetable oil (neutral oil)

For the Gumbo

  • 1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1½ lbs smoked sausage (Andouille recommended), sliced
  • 2 large yellow onions, diced
  • 2 green bell peppers, diced
  • 4 celery stalks, diced
  • 6 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • ½ cup fresh parsley, divided
  • ½ cup green onions, divided
  • Salt and black pepper to taste
  • Dash of cayenne pepper (optional)
  • Hot cooked white rice, for serving

Step-by-Step Instructions

Step 1: Brown the Meat

  1. In a large Dutch oven, brown sliced sausage over medium-high heat. Remove and set aside.
  2. Season chicken with salt and pepper. Brown in the same pot. Remove and set aside.

Step 2: Make the Dark Roux

  1. Reduce heat to medium-low and add oil if needed to total 1 cup.
  2. Whisk in flour until smooth.
  3. Stir continuously for 20–45 minutes until the roux reaches a deep mahogany color.
  4. If black specks appear, discard and restart.

Step 3: Build the Holy Trinity

  1. Add onions, bell peppers, and celery to the roux. Cook 8–10 minutes.
  2. Add garlic and cook 1 more minute.

Step 4: Simmer the Gumbo

  1. Gradually whisk in chicken broth until smooth.
  2. Add tomatoes (if using), Worcestershire sauce, thyme, and bay leaves.
  3. Return chicken and sausage to the pot.
  4. Bring to a boil, then reduce heat and simmer 1–2 hours.

Step 5: Final Touches

  1. Remove bay leaves.
  2. Stir in half of parsley and green onions.
  3. Adjust seasoning with salt, pepper, and cayenne.
  4. Serve hot over white rice and garnish with remaining herbs.

Essential Kitchen Tools

  • Dutch Oven: Ensures even heat and prevents burning the roux.
  • Heavy-Duty Whisk: Creates smooth, lump-free roux.
  • Sharp Chef’s Knife: Makes chopping vegetables efficient and safe.
  • Large Cutting Board: Provides ample prep space.
  • Ladle: Perfect for serving hearty portions.

Pro Tips for Perfect Gumbo

  • Be Patient with the Roux: Deep color equals deep flavor.
  • Season Gradually: Taste and adjust during simmering.
  • Low & Slow Simmer: Enhances flavor development.
  • Storage: Refrigerate 3–4 days or freeze up to 3 months.

FAQs

What’s the difference between Cajun and Creole gumbo?

Cajun gumbo typically uses a darker roux and skips tomatoes, while Creole gumbo often includes tomatoes, seafood, and okra.

How do I fix thin gumbo?

If needed, whisk in a small slurry of flour or cornstarch mixed with cold water and simmer 5–10 minutes.

Serving Suggestions

Serve gumbo hot over fluffy white rice with fresh parsley and green onions. Add crusty French bread and hot sauce for a classic Louisiana experience.


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