Chicken and Sausage Gumbo

Chicken and Sausage Gumbo is the heart and soul of Louisiana cooking. It’s a rich, deeply flavorful stew that’s equal parts comfort food and culinary art form. The key to an authentic gumbo lies in its dark, nutty base: the roux.

Here is a detailed, traditional recipe that will guide you through the process.

Classic Chicken and Sausage Gumbo

This recipe respects the Cajun/Creole tradition, focusing on building layers of flavor.

Yields: 8-10 servings
Prep time: 30 minutes
Cook time: 2.5 – 3 hours

Ingredients

For the Roux:

• 1 cup all-purpose flour

• 1 cup vegetable oil or peanut oil (a neutral oil with a high smoke point)

The “Holy Trinity” (the essential vegetable base):

• 1 large yellow onion, diced

• 1 large green bell pepper, diced

• 3-4 celery stalks, diced

Other Aromatics & Seasonings:

• 4-6 cloves garlic, minced

• 1 teaspoon dried thyme

• 2 bay leaves

• 1 teaspoon smoked paprika

• Creole or Cajun seasoning (like Tony Chachere’s or Slap Ya Mama) to taste (start with 1 tbsp)

• Kosher salt and freshly ground black pepper

• 1 teaspoon filé powder (optional, for serving)

Proteins:

• 1 pound Andouille sausage* or other smoked sausage, sliced into ½-inch rounds

• 1 whole chicken (3-4 lbs), or 2 lbs bone-in, skin-on chicken thighs/drumsticks

Liquids:

• 8 cups chicken stock (preferably low-sodium)

• 1 cup flat beer or water

For Serving:

• Cooked white rice

• Sliced green onions

• Chopped fresh parsley

*Andouille is traditional and provides a fantastic smoky, spicy flavor.

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Instructions

Step 1: Cook the Chicken and Sausage

1. In a large, heavy-bottomed Dutch oven, brown the sliced sausage over medium heat until it releases some fat and gets a little color. Remove with a slotted spoon and set aside.

2. Season the chicken generously with salt, pepper, and Creole seasoning. Brown the chicken in the same pot, in batches if necessary, until the skin is golden. You are not cooking it through, just building flavor. Remove and set aside with the sausage.

3. Pro-Tip: Once the chicken is cool enough to handle, shred the meat from the bones and discard the skin and bones. This is much easier than trying to debone it later in the pot.

Step 2: Make the Roux (The Most Important Step)

1. Pour the 1 cup of oil into the empty Dutch oven and heat it over medium heat.

2. Gradually whisk in the 1 cup of flour until smooth. You will now stir constantly for the next 20-45 minutes. Do not walk away. The roux can burn in an instant.

3. Continue to cook and stir. It will go from a pale blonde, to a peanut butter color, and finally to a dark chocolate brown. For a proper gumbo, you want it the color of a milk chocolate bar.

4. Key Tip: If you see black specks, it has burned, and you must start over.

Step 3: Build the Gumbo

1. As soon as the roux reaches the perfect dark brown color, immediately add the “Holy Trinity” (onions, bell pepper, celery). Stir vigorously. The vegetables will sizzle and stop the roux from cooking further.

2. Cook the vegetables in the roux for 5-7 minutes until they begin to soften.

3. Add the minced garlic, thyme, and smoked paprika. Cook for 1 more minute until fragrant.

4. Slowly pour in the chicken stock and beer/water while whisking constantly. This will prevent lumps.

5. Add the bay leaves, the cooked sausage, and the shredded chicken. Bring to a boil, then reduce the heat to a low simmer.

Step 4: Simmer to Perfection

1. Let the gumbo simmer uncovered for at least 1.5 to 2 hours, stirring occasionally. The long, slow simmer is essential for the flavors to meld and for the gumbo to thicken to the perfect consistency.

2. Skim off any excess oil that rises to the top about halfway through cooking.

3. Taste and adjust seasoning with salt, pepper, and more Creole seasoning as needed.

Step 5: Serve

1. Remove the bay leaves.

2. Serve the gumbo hot in bowls over a scoop of fluffy white rice.

3. Garnish with sliced green onions and parsley.

4. Filé Powder Option: If using filé powder, do not add it to the pot. It can become stringy. Instead, offer it at the table for guests to sprinkle into their own bowls. It acts as a thickener and has a unique, earthy flavor.

Key Success Tips

• The Roux is Everything: Patience is key. A dark roux provides the deep, nutty flavor that defines gumbo.

• “Cajun Napalm”: Roux is extremely hot and can cause severe burns. Be very careful.

• Low and Slow Simmer: Don’t rush the simmering process. This is where the magic happens.

• The Consistency: Gumbo is more of a soup/stew than a thick gravy. It should be rich and flavorful, but still liquid enough to eat with a spoon.

Enjoy the process and the incredible results! This is a dish that feeds the soul as much as the body.