Chicken and Sausage Gumbo

This chicken and sausage gumbo recipe starts with a dark roux with lots more flavor with vegetables, sausage, and chicken. It’s the perfect weekend recipe to bring the family together!

What will I need for this recipe?

Chicken Thighs – Chicken thighs are a more tender cut and have a higher fat content. Adding chicken thighs will add more flavor into the gumbo.

Chicken Breasts – Cooking chicken breasts in the gumbo add a lot more flavor to the dish. If you have extra rotisserie chicken you can also add this into your dish at the end.

Cajun Andouille Sausage – There is nothing quite like andouille sausage in gumbo! It is usually made with pork, onions, pepper, and seasonings which all add incredible flavor into the gumbo. If you need to substitute this then you can use smoked ham to add a similar flavor to the dish.

Celery Stalks, Green Bell Peppers, and Yellow Onion – This is otherwise known as the Holy Trinity! Similar to a mirepoix, the Holy Trinity creates the base for the dish which adds more flavor.

Garlic – Garlic adds instant flavor that will add more complexity to the broth.

Oil – For this recipe I use both vegetable and avocado oil but you can use one or the other. The difference in the two oils is their smoke points. Avocado oil has a higher smoke point so it is better to use in parts of the preparation of this dish. With that said, both oils work well in the dish and do not overpower the flavors.

Seasoning – For this dish I use All-Purpose Seasoning, Cajun Seasoning, Garlic and Herb Seasoning, & Bay Leaves.

Chicken Stock – Chicken stock is the best type of stock for this dish because it plays well into the flavors. However, you can also use vegetable stock if this is what you have on hand. You can use a homemade chicken stock or store bought.

Gumbo File – Gumbo file is a powder that is used to add flavor and to thicken your gumbo. It is a seasoning blend that usually includes thyme and sassafras.

Hot Sauce – You can make your gumbo as spicy as you would like, so you can always add in more hot sauce! You can use any brand that you prefer to use.

White Rice – I always make a batch of white rice to serve on top of or alongside my Chicken and Sausage Gumbo.

Green Onion – Green onion is optional but is used as a garnish on this dish.

How to make Chicken and Sausage Gumbo

Prepare the roux

First, combine your flour and oil in a very large dutch oven over medium high heat. Cook the roux down, stirring constantly. The roux is going to be time consuming. The color will go from white, to blond, to peanut butter, to milk chocolate, to eventually the dark brown you’re looking for, This could take about 45-60 minutes. Be sure to scrape the bottom of the pan as you’re stirring. Be sure not to burn your roux though, as your gumbo will taste burnt. Black specs in your roux could mean that its been scorched at the bottom of the pot. Taste it to see and if its burned, you have to throw the whole thing out and start over.

Reduce the heat to medium and add your onion, bell pepper, and celery. Sauté for 6-8 minutes, stirring frequently, to get your veggies tender and translucent. Next, add your minced garlic and cook for an additional 60 seconds or until fragrant.

Build the base

Slowly add in your chicken broth or stock , seasonings, bay leaves, and stir. Taste and adjust seasoning as needed. You can add salt, pepper, and/or cajun seasoning to taste. Bring your stock to a boil and then reduce to a simmer, uncovered, for 45-50 minutes, stirring occasionally.

Add in the meat

In a separate large skillet over medium high heat, add a tablespoon of avocado oil. Add in your sliced andouille sausage and sear on both sides for 2-3 minutes. Once browned, remove from the skillet and add in your cubed chicken thighs and breasts. Cook for about 5-6 minutes or until brown.

Once the gumbo is simmered, add the chicken and sausage. Stir to combine and simmer, covered, for an additional 30 minutes. Remove the lid, add your gumbo file and cook uncovered for an additional 15-20 minutes. If too thick, add more broth. Once thickened, remove the bay leaves and add in your hot sauce.

Final touches

Serve with white rice and/or potato salad and sprinkle with green onion for garnish. ENJOY!

FAQ

What can I serve with chicken and sausage gumbo?

This Chicken and Sausage Gumbo tastes great served with rice! Many folks also love to serve this alongside potato salad.

Can I use leftovers in this dish?

Gumbo is a very flexible dish so you can add anything you would like into it. A great way to use leftover shredded chicken or rotisserie chicken is to use this instead of chicken breast by just adding in the ingredient at the end. You can also add in other veggies like tomatoes, okra, or jalapeno peppers if you have this on hand.

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!