Now that’s a classic 😌🔥 Chicken and sausage gumbo is deep, smoky, and soul-warming. Here’s a Louisiana-style gumbo with a proper dark roux and big flavor.
Chicken & Sausage Gumbo
Ingredients (serves 6–8):
Roux:
- ½ cup vegetable oil
- ½ cup all-purpose flour
Gumbo:
- 1 lb chicken thighs (boneless or bone-in), cut into pieces
- 12–14 oz smoked sausage or andouille, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½–1 tsp cayenne (to taste)
- Salt & black pepper
- Optional: 1 tsp file powder (at the end)
- Chopped green onions & parsley (for garnish)
To serve:
- Steamed white rice
Instructions:
- Make the roux (the heart of gumbo):
- In a heavy pot or Dutch oven, heat oil over medium-low heat.
- Whisk in flour and cook 20–30 minutes, stirring constantly, until deep chocolate-brown.
⚠️ Don’t rush this—burnt roux = ruined gumbo.
- Add the “holy trinity”:
- Stir onion, bell pepper, and celery directly into the roux.
- Cook 3–5 minutes until softened.
- Add garlic and cook 30 seconds.
- Build the gumbo:
- Slowly stir in chicken stock.
- Add chicken, sausage, bay leaves, thyme, paprika, cayenne, salt, and pepper.
- Simmer:
- Bring to a gentle boil, then reduce to low.
- Simmer 45–60 minutes, stirring occasionally.
- Finish:
- Taste and adjust seasoning.
- Stir in file powder after removing from heat (optional).
- Serve:
- Ladle gumbo over rice.
- Garnish with green onions and parsley.
🔥 Pro Tips
- Darker roux = deeper flavor (but never stop stirring)
- Andouille sausage gives the best smoky kick
- Gumbo tastes even better the next day
Variations
- Okra gumbo: add sliced okra during simmer
- Slow cooker: make roux & sauté first, then cook 6–8 hrs LOW
- Spicier: add hot sauce or more cayenne
If you want, I can also give you:
- Seafood gumbo
- No-roux shortcut version
- Authentic Cajun vs Creole breakdown
Just say the word 🍲
