Chicken & Sausage Gumbo

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6–8

Ingredients

For the Roux

• ½ cup (115 g) unsalted butter
• ½ cup (65 g) all-purpose flour

For the Gumbo

• 1 tablespoon vegetable oil
• 1 pound (450 g) smoked andouille sausage, sliced
• 1½ pounds (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups (1.4 L) chicken broth
• 1 can (14.5 oz/410 g) diced tomatoes (optional)
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon Worcestershire sauce
• ½ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup sliced okra (fresh or frozen)
• 2 tablespoons chopped fresh parsley
• 2 green onions, sliced

For Serving

• Cooked white rice
• Hot sauce (optional)
• File powder (optional)

Instructions

1. In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 20–25 minutes, until the roux becomes a deep caramel or chocolate brown. Do not let it burn.
2. In a separate skillet, heat the vegetable oil over medium-high heat. Brown the sausage for 4–5 minutes, then transfer it to a plate.
3. In the same skillet, lightly brown the chicken for 4–5 minutes. It does not need to be fully cooked.
4. Add the onion, bell pepper, and celery (the “holy trinity”) to the roux and cook for 5 minutes, stirring often.
5. Stir in the garlic and cook for 30 seconds.
6. Slowly whisk in the chicken broth until smooth.
7. Add the browned sausage, chicken, diced tomatoes (if using), Cajun seasoning, smoked paprika, thyme, bay leaves, Worcestershire sauce, cayenne, salt, and black pepper.
8. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
9. Add the okra and continue simmering for 15–20 minutes, until tender.
10. Remove the bay leaves. Stir in the parsley and green onions.
11. Serve hot over cooked white rice with hot sauce or file powder, if desired.

Serving Suggestions

• Steamed white rice
• Cornbread
• French bread
• Potato salad (a Southern favorite)
• Coleslaw

Tips

• A dark roux is the key to authentic gumbo flavor, so take your time making it.
• Chicken thighs stay tender and juicy during the long simmer.
• Adjust the Cajun seasoning and cayenne to your preferred spice level.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Gumbo often tastes even better the next day as the flavors continue to develop.