Description
A rich and flavorful Chicken & Sausage Gumbo made with a dark roux, tender chicken, smoky sausage, and the classic Cajun ‘holy trinity’ of onions, bell peppers, and celery. Served over rice for a hearty Southern meal.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb smoked sausage (such as andouille), sliced
- 1 1/2 lbs chicken thighs (boneless, skinless), cut into pieces
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 2 tsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 bay leaves
- Salt and black pepper, to taste
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cooked white rice, for serving
Instructions
- In a large heavy pot or Dutch oven, heat vegetable oil over medium heat. Whisk in flour to make a roux, stirring constantly until it turns a deep brown (about 20–25 minutes).
- Add onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes.
- Stir in smoked sausage and cook for 3–4 minutes until lightly browned.
- Add chicken pieces and cook until lightly seared on all sides.
- Pour in chicken broth and stir well, scraping the bottom of the pot to release browned bits.
- Add diced tomatoes (if using), Cajun seasoning, paprika, cayenne pepper, bay leaves, salt, and black pepper.
- Bring mixture to a boil, then reduce heat and let simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
- Remove bay leaves. Stir in green onions and parsley just before serving.
- Serve hot over cooked white rice.
Notes
- Adjust the spice level by increasing or reducing cayenne pepper.
- For more authentic flavor, use andouille sausage.
- Gumbo tastes even better the next day after flavors meld.
- Serve with potato salad or cornbread for a true Southern experience.
- Prep Time: 25 mins
- Cook Time: 1 hr 15 mins
- Category: Dinner
- Method: Simmered
- Cuisine: Cajun