Description
This flavorful and hearty Chicken and Sausage Gumbo is packed with tender andouille sausage, shredded chicken, and a rich, spiced broth. The deep flavors of the roux-based soup paired with the perfect balance of vegetables and seasoning will transport you straight to the heart of Creole cuisine. Serve over rice for the ultimate comfort food experience.
Ingredients
Scale
- 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
Instructions
- Make the Roux:
In a large pot, heat the vegetable oil over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a dark brown color, about 15-20 minutes. This is your roux. - Add the Vegetables:
Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. - Cook the Sausage and Chicken:
Stir in the sliced andouille sausage and shredded chicken. Cook for 5 more minutes. - Add the Broth and Seasonings:
Add the chicken broth, diced tomatoes, thyme, oregano, paprika, cayenne pepper, salt, and pepper. Bring to a simmer, reduce heat to low, and cook for about 45 minutes, allowing the flavors to blend. - Adjust Seasoning and Serve:
Taste and adjust seasoning as needed. Serve over rice, garnished with chopped green onions.
Notes
- Optional Add-ins: You can add okra to the gumbo if you prefer.
- Spice Level: Adjust the amount of cayenne pepper for your desired spice level.
- Storage: This gumbo keeps well for up to 3 days in the refrigerator or can be frozen for later use.
- Serving Suggestion: Serve with crusty bread or cornbread for an even heartier meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour