Name: Chicken and Sausage Gumbo
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; 1 pound andouille sausage, sliced; 2 cups cooked chicken, shredded; 8 cups chicken broth; 1 can diced tomatoes (14.5 oz); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; Salt and pepper to taste; Cooked rice, for serving; Chopped green onions, for garnish

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Chicken and Sausage Gumbo is a hearty, flavorful dish that brings the rich tastes of Southern cuisine right to your table. This classic comfort food is the perfect combination of spicy and savory ingredients, simmered to create a deliciously thick stew served over fluffy rice. With its roots deeply planted in Louisiana cooking, gumbo is a dish that embodies the soul of Cajun and Creole culinary traditions. It’s the kind of meal that will warm you up from the inside out, making it perfect for family dinners, gatherings, or a comforting weekend meal.

What makes gumbo truly special is the deep, complex flavor that comes from slow-simmering the ingredients in a rich, aromatic broth. The mix of andouille sausage, tender chicken, vegetables, and spices creates a harmony that is both satisfying and deeply comforting. Whether you’re new to gumbo or a longtime fan, this recipe is sure to become a staple in your kitchen. Ready in under an hour, it’s a convenient and delicious way to bring a taste of Louisiana to your home.

Why You’ll Love This Recipe

Rich and Flavorful: The dark roux, made from flour and vegetable oil, creates a deep, nutty flavor that forms the base of the dish.
Comforting and Hearty: The combination of sausage, chicken, and vegetables in a thick broth makes this gumbo filling and satisfying.
Perfect Balance of Spices: With just the right amount of cayenne pepper, paprika, and herbs, this gumbo packs a punch without being overwhelming.
Versatile Protein Choices: You can easily switch the chicken and sausage for other proteins like shrimp, pork, or beef.
One-Pot Meal: Everything cooks in one pot, making cleanup a breeze while you enjoy a flavorful meal.

Ingredients

Vegetable oil
All-purpose flour
Onion, chopped
Green bell pepper, chopped
Celery, chopped
Garlic, minced
Andouille sausage, sliced
Cooked chicken, shredded
Chicken broth
Diced tomatoes
Dried thyme
Dried oregano
Paprika
Cayenne pepper
Salt and pepper
Cooked rice, for serving
Chopped green onions, for garnish

Variations

Add Shrimp: You can add shrimp to your gumbo for a more traditional seafood gumbo. Just stir in the shrimp during the last 5-10 minutes of cooking.
Vegetarian Version: Skip the sausage and chicken and replace with beans like kidney beans or black-eyed peas for a vegetarian-friendly version.
Spice Level: Adjust the cayenne pepper to your taste, or add hot sauce for an extra kick.
Other Proteins: If you prefer pork or beef, feel free to swap out the chicken and sausage for your choice of protein.

How to Make the Recipe

Make the Roux: In a large pot, heat the vegetable oil over medium heat. Gradually stir in the flour, cooking and stirring constantly for 15-20 minutes until the mixture turns a dark brown color. This is the roux, which will give your gumbo its rich flavor.
Cook the Vegetables: Add the chopped onion, bell pepper, celery, and garlic to the pot. Cook for about 5 minutes, until the vegetables begin to soften and become fragrant.
Add Sausage and Chicken: Stir in the sliced andouille sausage and shredded chicken. Cook for an additional 3-4 minutes.
Add Broth and Spices: Pour in the chicken broth, diced tomatoes, dried thyme, dried oregano, paprika, cayenne pepper, and salt and pepper. Stir to combine all ingredients.
Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, allowing the flavors to meld together and the gumbo to thicken.
Serve: Serve the gumbo over a bed of cooked rice, and garnish with chopped green onions for a fresh, zesty touch.

Tips for Making the Recipe

Don’t Rush the Roux: The key to great gumbo is a well-made roux. Take your time cooking it to the perfect dark brown color, as it adds depth and flavor to the dish.
Use Bone-In Chicken for Extra Flavor: For a richer chicken flavor, consider using bone-in chicken and shredding it once cooked.
Adjust the Consistency: If the gumbo is too thick, add more chicken broth to reach your desired consistency.
Make Ahead: Gumbo often tastes even better the next day after the flavors have had more time to develop.
Low and Slow: Letting your gumbo simmer for at least 30 minutes allows the spices and ingredients to fully infuse the broth.

How to Serve

Over Rice: Traditional gumbo is served over a scoop of fluffy, steamed rice, which helps to balance out the richness of the stew.
Garnish: Top your gumbo with fresh chopped green onions, a sprinkle of hot sauce, or a dash of file powder (a traditional Creole seasoning made from sassafras leaves).
Side Dishes: Pair with a warm, crusty piece of French bread or cornbread to sop up the delicious broth.

Make Ahead and Storage

Storing Leftovers: Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days.
Freezing: Gumbo freezes well for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag.
Reheating: To reheat, simply warm the gumbo in a pot over medium heat, adding a splash of chicken broth if it has thickened too much. If you froze it, allow it to thaw in the refrigerator overnight before reheating.

FAQs

Can I use a different type of sausage? Yes, you can use smoked sausage, turkey sausage, or any other sausage you prefer.
Can I make gumbo without the roux? The roux is a key component of gumbo and provides much of its flavor, so it’s best not to skip it.
How do I make gumbo spicier? Increase the cayenne pepper or add hot sauce to taste for extra heat.
Can I use frozen chicken for this recipe? Yes, you can use frozen chicken, but make sure to fully thaw and shred it before adding it to the gumbo.
Can I add seafood to my gumbo? Absolutely! Shrimp, crab, and oysters are all common additions to gumbo.
How long does gumbo need to simmer? Simmer the gumbo for at least 30-40 minutes to allow the flavors to develop.
Can I make this gumbo ahead of time? Yes, gumbo often tastes better the next day, making it a great dish for prepping in advance.
What type of rice should I serve with gumbo? Long-grain white rice is the most commonly used rice for gumbo.
Can I make a vegetarian version? Yes, replace the meat with beans, okra, or other vegetables for a vegetarian gumbo.
What is file powder, and can I use it? File powder is made from ground sassafras leaves and is often used in gumbo for flavor and thickening. It’s optional but highly recommended for an authentic gumbo experience.

Conclusion

This Chicken and Sausage Gumbo is a soulful, comforting dish that’s perfect for warming up on chilly days. The rich, dark roux, the hearty sausage, and tender chicken create a deeply flavorful stew, while the combination of spices adds just the right amount of heat. Easy to make and satisfying, it’s a meal that’s sure to become a favorite in your household. Whether you’re serving it for a family dinner or bringing a taste of Louisiana to your next gathering, this gumbo will surely impress!