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A bowl of sausage and chicken gumbo with a scoop of white rice on top.
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5 from 19 votes

Chicken and Sausage Gumbo

Gumbo is traditional Louisiana cuisine of spicy stew with chicken, andouille sausage, vegetables and herbs and spices. It is customary to serve gumbo with white rice.
Prep Time45 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Main Dish
Cuisine: American
Keyword: chicken and sausage gumbo, Gumbo
Servings: 8 servings
Author: Pat Nyswonger

Ingredients

  • 6 tablespoons vegetable oil divided
  • 10 ounces frozen okra or fresh okra, sliced thin
  • 1½ pounds boneless, skinless chicken thighs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 onion chopped
  • 3 stalks celery chopped
  • 1 green bell pepper seeded, and chopped
  • 1 red bell pepper seeded, and chopped
  • 6 garlic cloves minced
  • ½ teaspoon cayenne pepper optional
  • 2 tablespoons chopped fresh basil or ¼ teaspoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon Creole seasoning or to taste
  • 3 bay leaves
  • 6 cups chicken broth
  • 12 ounces andouille sausage cooked, cut into ½ inch slices
  • 1 (15 ounce) can canned diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Fresh thyme chopped
  • 4 tablespoons fresh chopped parsley for serving
  • 2 teaspoons filé powder optional, see note

Instructions

  • In a large skillet, over moderate heat, heat 3 tablespoons of the oil. Add the okra and, stirring constantly, cook until the white threads disappear. Transfer to a plate and reserve.
    Diced okra in a skillet with a wooden spoon.
  • Add the remaining 3 tablespoons of oil to the skillet and heat over medium heat. Season the chicken with the salt and pepper then sear to a golden brown on both sides, about 8-10 minutes.
    Use tongs to transfer the chicken to a paper towel-lined plate as they cook. When the chicken pieces are cool enough to handle cut them into pieces and reserve.
    Browning chicken in a skillet on the stove top.
  • In a 6-quart Dutch oven or large pot set over medium heat, melt the butter, then gradually whisk in the flour to form a smooth paste. Switch to a wooden spoon or spatula and stir constantly, scraping the bottom and sides as you go. The mixture will start out pale and thick, then loosen and darken as it cooks.
    Keep the heat medium to medium-low and don’t rush it. The roux will take 30 to 45 minutes to reach a deep caramel or milk chocolate color. If it darkens too quickly or smells scorched, lower the heat right away. Black flecks mean it’s burned and will make the gumbo bitter, so it’s better to start over than try to save a scorched roux.
    When the roux reaches that rich brown stage, it should smell nutty and toasty.
    Cooking a roux in a skillet until it is deep brown in color.
  • Add the onions, celery, red and green bell pepper, garlic, cayenne, if using, basil, thyme, oregano, Creole seasoning, and bay leaves. Cook for 3 minutes. Gradually add the chicken broth, stirring constantly to prevent lumps.
    Adding bay leaves and seasonings to a pot for making gumbo.
  • Add the sliced andouille sausage and the reserved chicken. Stir in the tomatoes, reserved okra, Worcestershire sauce and the thyme sprigs. Bring the mixture to a boil, reduce the heat to low and simmer, uncovered for 30 minutes.
    Adding chicken and sausage back to the pot of gumbo.
  • Remove from the heat, adjust the consistency to your preference by either adding additional chicken broth for a thinner sauce or allowing to reduce further for a thicker sauce.
  • To serve: Remove and discard the bay leaves and the remains of the thyme sprig. Ladle the gumbo into soup plates. Serve a small dish of file powder for guests to sprinkle on their serving if desired. Serve with white rice and garnish with chopped parsley.

Notes

Longer simmer, better flavor: The gumbo can be served after 30 minutes, but letting it go longer develops deeper flavor and a naturally thicker consistency.
What is filé powder: A classic Creole seasoning made from dried sassafras leaves, filé adds a subtle, earthy note and is widely available in most grocery stores.
When to add filé: Since it thickens the gumbo, filé should only be added at the end, preferably sprinkled into individual bowls, not stirred into the pot.
How dark to take your roux: For the richest flavor, cook the roux to a milk chocolate color while stirring constantly to avoid burning.
Storage: Gumbo tastes even better the next day as the flavors deepen. Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. 
To reheat: Warm the chicken gumbo on the stovetop over medium-low heat, adding a splash of broth or water if it’s thicker than you’d like. Avoid boiling; a gentle simmer keeps the texture smooth and the chicken tender.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 15g | Protein: 37g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 177mg | Sodium: 878mg | Fiber: 3g | Sugar: 6g
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