Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 10 people
Ingredients: 1 lb. chicken thighs, cut into small, bite-sized pieces; 2 tsp. Cajun seasoning*; 2 Tbsp. olive oil; 1 (16oz.) package Andouille sausage, 1/2 inch sliced into coins or half moons; 1/2 cup all-purpose flour; 1/2 cup grapeseed oil; 1 1/2 cups celery, chopped small; 1 jalapeno, diced; 1 large yellow onion, diced; 2 large green bell peppers, diced; 8 cups chicken broth; 1 (14 oz). can fire-roasted tomatoes; 1 Tbsp. dried parsley; 5 cloves garlic, minced; 1 tsp. dried basil; 1 tsp. thyme, fresh or dried; 1 tsp. paprika; 1/4 tsp. black pepper; 2 bay leaves; 2 cups rice (cooked separately to serve on top)

User Reviews

4.8

255 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
10 people
Calories
416 kcal
Course
Main Course
Cuisine
American

Chicken and Sausage Gumbo

Ulric Williams

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Chicken and Sausage Gumbo recipe: A favorite in New Orleans and soon to be in your house too! This gumbo is made with chicken and andouille sausage, aromatic vegetables and delicious Cajun spices such as paprika and thyme.

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Ingredients

Servings

1 lb. chicken thighs, cut into small, bite-sized pieces
2 tsp. Cajun seasoning*
2 Tbsp. olive oil
1 (16oz.) package Andouille sausage, 1/2 inch sliced into coins or half moons
1/2 cup all-purpose flour
1/2 cup grapeseed oil
1 1/2 cups celery, chopped small
1 jalapeno, diced
1 large yellow onion, diced
2 large green bell peppers, diced
8 cups chicken broth
1 (14 oz). can fire-roasted tomatoes
1 Tbsp. dried parsley
5 cloves garlic, minced
1 tsp. dried basil
1 tsp. thyme, fresh or dried
1 tsp. paprika
1/4 tsp. black pepper
2 bay leaves
2 cups rice (cooked separately to serve on top)

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Instructions

Preheat oven to 425°F. Cut up chicken thighs into small bite sized pieces. Place in a medium sized bowl and toss with Cajun seasoning and olive oil. Place on a sheet pan lined with foil and place in oven for 20-25 minutes.
While the chicken is cooking, dice up the celery, jalapeño, onion and bell pepper. Place them all in one bowl. It is important to cut and prepare the veggies before making roux so you have these ingredients ready to go.
In a large heavy bottomed pot (preferably a Dutch oven), over medium-low, add in grape seed oil and get the oil warm (~1-2 minutes on the stove). Then, slowly whisk in flour to combine. Switch to a wooden spoon and stir continuously for at least 20-30 minutes (without burning) or until roux becomes a dark brown color (think chocolate). DO NOT WALK AWAY FROM STOVE. Roux can easily burn.
Remove chicken from the oven and set aside. When roux reaches desired color, add in celery, jalapeño, onion, and pepper into roux. Continuously stir until vegetables are soft and tender (~7 minutes). Add in garlic and stir for 30 seconds.
Whisk in chicken broth, reduce heat to a simmer and add in tomatoes, dried parsley, basil, thyme, pepper, paprika, and bay leaves. Stir and allow mixture to come to a simmer. Add in chicken and sausage.
Simmer over low heat for 1-3 hours. This is a key step so the flavors meld and roux can develop.
Remove bay leaves. taste and adjust seasonings adding more salt or pepper as desired. Serve with cooked rice on top. Garnish with green onions or parsley. Enjoy!

Equipments used:

Notes

Cajun Spice Recipe (this makes a lot of seasonings, we like to make extra for chicken for meals throughout the week and just to have it stashed in our pantry. You only need 2 tsp. of the seasoning so adjust/cut recipe in half. OR purchase a cajun seasoning at the store. ?
2 tablespoons garlic powder
2 tablespoons Italian Seasoning
2 tablespoons paprika
2 tablespoons Salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder
If the roux burns, it is best to start over. Burnt roux will not give a great flavor. Darker roux will a give deeper flavor profile.
Gumbo is a labor of love and not a dish that can be rushed. It takes at least 10-15 minutes alone to make the roux and another 1-3 hours for the gumbo to simmer before it’s ready to be served. The flavors meld together and intensify making it very flavorful.
If you don't have a jalapeño you can add in a hot sauce like tabasco, or leave out the spice all together if desired.
If you want to add shrimp, add into gumbo ~ 10 minutes before removing pot from stove.

Nutrition Information

Show Details

Serving 1serving Calories 416kcal (21%) Carbohydrates 41g (14%) Protein 13g (26%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 10g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 45mg (15%) Sodium 748mg (31%) Potassium 499mg (14%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 780IU (16%) Vitamin C 46mg (51%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 416 kcal

% Daily Value*

Serving	1serving
Calories	416kcal	21%
Carbohydrates	41g	14%
Protein	13g	26%
Fat	22g	34%
Saturated Fat	4g	20%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	45mg	15%
Sodium	748mg	31%
Potassium	499mg	11%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	780IU	16%
Vitamin C	46mg	51%
Calcium	73mg	7%
Iron	2mg	11%