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Hearty Chicken and Sausage Gumbo

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A rich and smoky Southern comfort gumbo featuring tender chicken thighs, Andouille sausage, and a slow-cooked roux, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup vegetable oil (or butter for richer flavor)
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 pound Andouille sausage, sliced
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 6 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Cooked white rice (for serving)
  • Chopped fresh parsley (for garnish)
  • Thinly sliced green onions (for garnish)

Instructions

  1. Make the Roux (20-25 minutes): In a heavy-bottomed large pot over medium heat, combine the flour and vegetable oil. Stir constantly with a wooden spoon until the roux turns from sandy to golden to a deep peanut-butter brown and smells nutty. Remove from heat if it starts to smell burnt and start over if necessary.
  2. Sauté the Vegetables (5-7 minutes): Add chopped onions, bell pepper, and celery to the roux. Stir well to coat and cook until onions are translucent. Add garlic and cook for another minute, being careful not to burn it.
  3. Brown the Sausage (8-10 minutes): In a separate skillet over medium-high heat, lightly brown the sliced Andouille sausage. Transfer browned sausage to the pot with the roux and vegetables.
  4. Add Chicken and Liquids (5 minutes): Add chicken pieces to the pot and stir to combine. Pour in chicken broth and add Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and pepper. Bring to a gentle simmer.
  5. Simmer the Gumbo (30-35 minutes): Reduce heat to low and simmer gently, stirring occasionally to prevent sticking. Add more broth or water if gumbo becomes too thick.
  6. Final Touches and Serving (5 minutes): Remove bay leaves. Taste and adjust seasoning as needed. Serve hot over cooked white rice, garnished with chopped parsley and sliced green onions.

Notes

Use gluten-free flour blend for a gluten-free version. Substitute chicken thighs with turkey if preferred. Add cayenne or jalapeño for extra heat. Roux can be made ahead and refrigerated for up to 3 days. Toast rice before cooking for nuttier flavor. If roux burns, start over to avoid bitterness.

Nutrition

Keywords: gumbo, chicken gumbo, sausage gumbo, Southern comfort food, Andouille sausage, Cajun recipe, easy gumbo, hearty stew

Find it online: https://zoeplate.com/hearty-chicken-and-sausage-gumbo-recipe-easy-cozy-southern-comfort/