Chicken and Sausage Gumbo
A rich, hearty Louisiana stew with a dark, nutty roux, tender chicken, and spicy andouille sausage. This classic Cajun comfort food is slow-simmered with the holy trinity of vegetables and served over fluffy rice.
For 6 servings
6 steps. 145 minutes total.
- 1
Step 1
- a.Brown the Meats (15 minutes)
- b.Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
- c.Add the sliced andouille sausage and cook until well-browned and the fat has rendered, about 5-7 minutes. Remove with a slotted spoon and set aside.
- d.Season the chicken pieces with a pinch of salt and pepper. In the same pot, sear the chicken in a single layer until golden brown on all sides, about 6-8 minutes. Work in batches if necessary to avoid overcrowding. Remove and set aside with the sausage.
- 2
Step 2
- a.Make the Dark Roux (30-40 minutes)
- b.Reduce the heat to medium-low. Pour the vegetable oil into the pot and whisk in the flour until a smooth paste forms.
- c.Cook, stirring constantly and scraping the bottom of the pot with a flat-edged wooden spoon or heatproof spatula. This step requires patience and constant attention.
- d.Continue stirring until the roux darkens to the color of milk chocolate, then dark chocolate, about 30-40 minutes. It should have a nutty aroma. Be vigilant; if you see black specks, it's burnt and you must start over.
- 3
Step 3
- a.Sauté the Holy Trinity (10 minutes)
- b.Once the roux is the desired color, immediately add the chopped onion, bell pepper, and celery (the 'holy trinity'). This will stop the roux from cooking further and cool it down.
- c.Stir continuously until the vegetables are well-coated. Cook until they soften and the onions become translucent, about 8-10 minutes.
- 4
Step 4
- a.Build the Gumbo Base (5 minutes)
- b.Add the minced garlic and cook for 1 minute more until fragrant.
- c.Gradually pour in the chicken broth, about one cup at a time, whisking constantly after each addition to ensure the roux dissolves smoothly into the liquid without lumps.
- d.Once all the broth is incorporated, bring the mixture to a gentle simmer.
- 5
Step 5
- a.Simmer the Gumbo (90 minutes)
- b.Return the browned chicken and sausage to the pot. Add the Cajun seasoning, dried thyme, bay leaves, cayenne pepper, salt, and black pepper. Stir to combine.
- c.Reduce the heat to low, cover the pot, and let it simmer for at least 90 minutes. The longer it simmers, the more the flavors will meld. Stir occasionally.
- d.During the last 30 minutes of simmering, add the sliced okra to the pot. This will allow it to cook through and act as a natural thickener.
- e.Skim any excess fat that rises to the surface during simmering.
- 6
Step 6
- a.Finish and Serve (5 minutes)
- b.After simmering, remove and discard the bay leaves. Taste the gumbo and adjust seasonings as needed. Add more salt, pepper, or cayenne to your liking.
- c.Stir in half of the sliced green onions and chopped parsley.
- d.Ladle the gumbo into bowls over a generous scoop of hot cooked rice. Garnish with the remaining green onions and parsley before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The roux is the soul of the gumbo. Do not rush it. A low and slow approach prevents burning and develops the deepest flavor.
- 2Use a heavy-bottomed pot or Dutch oven for even heat distribution, which is crucial for making the roux.
- 3Gumbo is famously better the next day. If you have time, make it a day ahead, cool it completely, and refrigerate. Reheat gently on the stove.
- 4For a traditional touch, you can offer filé powder at the table. It should be stirred into individual bowls, not into the main pot, as boiling it can make it stringy.
- 5Don't overcrowd the pot when browning the meat. Searing in batches ensures a good, flavorful crust.
Adapt it for your goals.
Seafood Gumbo
Omit the chicken. Add 1 pound of peeled shrimp and 1/2 pound of crabmeat during the last 10-15 minutes of cooking, until the shrimp are pink and opaque.
Turkey GumboTurkey Gumbo
A great way to use holiday leftovers. Substitute the chicken with shredded cooked turkey, adding it in the last 30 minutes of simmering just to heat through.
Spicier VersionSpicier Version
Add a chopped jalapeño or serrano pepper along with the holy trinity, and increase the amount of cayenne pepper to your preference.
Filé ThickenerFilé Thickener
If you don't like or can't find okra, omit it. Thicken the gumbo at the end by stirring in 1 tablespoon of filé powder after removing the pot from the heat.
Why this is on our healthy list.
High in Protein
The combination of chicken and sausage provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Contains Essential Vegetables
The 'holy trinity' of onion, celery, and bell pepper, along with garlic and okra, contributes vitamins, minerals, and dietary fiber to the dish.
Rich in Flavorful Antioxidants
Garlic, onions, and the various herbs and spices used in Cajun seasoning contain antioxidants that can help combat oxidative stress in the body.
Frequently asked questions
A 1.5-cup serving of this gumbo has approximately 750-800 calories, not including the rice. With a cup of cooked white rice, the total is around 950-1000 calories per serving.