Description
This classic Chicken and Sausage Gumbo features a rich, dark roux combined with the holy trinity of Louisiana cooking—onions, celery, and bell peppers—along with spicy andouille sausage and tender chicken simmered in a flavorful broth. A hearty and comforting dish perfect for feeding a crowd.
Ingredients
Scale
Roux
- 1 cup vegetable oil
- 1 cup all-purpose flour
Vegetables
- 1½ cups chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
Meats and Seasonings
- 1 lb andouille sausage, cut into ½-inch slices
- 2 to 3 tsp Cajun seasoning
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (or to taste)
- 3 bay leaves
Broth and Protein
- 8 cups no-salt chicken broth
- 1 pound cooked chopped chicken
Instructions
- Make the Roux: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Gradually add the flour, stirring slowly and constantly with a wooden spoon. Continue cooking the mixture for 20 to 25 minutes until it reaches a dark brown color resembling milk chocolate. Take care during this process as the hot oil can splatter.
- Cook the Vegetables: Add the chopped yellow onion, celery, and green bell pepper to the roux. Stir occasionally and cook until the vegetables soften, about 5 minutes.
- Add Sausage and Seasonings: Stir in the sliced andouille sausage, Cajun seasoning, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne pepper. Cook while stirring for 5 minutes to allow the flavors to meld.
- Add Broth and Bay Leaves: Pour the chicken broth into the pot, stirring constantly to thoroughly blend the roux and broth. Bring the mixture to a boil, then add the bay leaves.
- Simmer the Gumbo: Reduce the heat to low and let the gumbo simmer uncovered at a very low heat for 1 hour, stirring occasionally to prevent sticking.
- Add Chicken and Continue Cooking: Stir in the cooked chopped chicken. Continue simmering for an additional 20 to 30 minutes, stirring occasionally to develop the flavors.
- Finish and Serve: Remove the gumbo from heat. Discard the bay leaves. Taste and adjust seasonings as needed. Serve hot over cooked white rice and garnish with chopped parsley if desired.
Notes
- Be patient while making the roux—it’s the key flavor base for authentic gumbo.
- Stir constantly during roux preparation to prevent burning.
- Andouille sausage adds a smoky, spicy flavor, but you can substitute with smoked sausage if unavailable.
- Adjust cayenne pepper to your heat preference.
- Serve with freshly cooked white rice for the classic presentation.
- Leftovers taste even better the next day as flavors deepen.
