Description
This Chicken and Sausage Gumbo is a classic Southern comfort dish made with a rich dark roux, smoky andouille sausage, tender shredded chicken, and flavorful vegetables. Slow-simmered to perfection, this hearty gumbo captures authentic Louisiana flavor in every spoonful.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup vegetable oil (plus 1 tablespoon for browning sausage)
- 3 ribs celery, diced
- 2 large yellow onions, diced
- 2 large green bell peppers, seeded and diced
- 5 cloves garlic, minced
- 2 teaspoons Creole seasoning
- 6 to 8 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 pound andouille or Cajun smoked sausage, sliced
- 6 cups shredded cooked chicken
- 1 pound okra, trimmed and chopped (fresh or frozen)
- Salt and pepper to taste
- Cooked white rice, for serving
- Sliced green onion and hot sauce, for garnish
Instructions
- Preheat oven to 350°F if using the oven roux method. Combine 1 cup flour and 1 cup oil in a large Dutch oven and bake uncovered for 2–4 hours, stirring occasionally, until the roux reaches a milk chocolate color. Alternatively, cook on the stovetop over medium-low heat, stirring constantly for 30–60 minutes until golden brown.
- Once the roux is ready, place the Dutch oven over medium heat and add celery, onion, and bell pepper. Cook for 8–10 minutes until vegetables soften.
- Add garlic and Creole seasoning; cook for 1 minute until fragrant.
- Gradually pour in 6 cups chicken stock, add bay leaves and thyme. Season with salt, pepper, and more Creole seasoning to taste. Bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes, stirring occasionally.
- In a separate skillet, heat 1 tablespoon oil and brown the sliced sausage until golden. Set aside.
- Add browned sausage and shredded chicken to the gumbo. Stir in okra and simmer uncovered for 30–45 minutes, or until thickened. Skim excess grease from the top if needed.
- Remove bay leaves and serve the gumbo hot over cooked white rice. Garnish with sliced green onion and a few dashes of hot sauce.
Notes
- For convenience, use shredded rotisserie chicken and boxed broth.
- To thicken without okra, sprinkle 1/2 to 1 teaspoon of filé powder at the end of cooking.
- Use peanut or canola oil for the roux; avoid butter unless clarified.
- Gumbo can be made ahead and tastes even better the next day.
- Freeze leftovers for up to 3 months for easy reheating.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern, Cajun, Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 606
- Sugar: 5g
- Sodium: 669mg
- Fat: 42g
- Saturated Fat: 10g
- Unsaturated Fat: 29g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 100mg
Keywords: Chicken and Sausage Gumbo, Cajun gumbo, Southern comfort food, Creole gumbo, dark roux gumbo, Louisiana cuisine