Chicken and Sausage Gumbo
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
10 people
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Calories
416 kcal
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Course
Main Course
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Cuisine
American
Chicken and Sausage Gumbo
Description
Chicken and Sausage Gumbo starts with chicken thighs seasoned with Cajun spice and roasted until cooked. A dark brown roux made from flour and grapeseed oil provides a nutty base flavor and thickens the gumbo. Into this roux, diced celery, jalapeño, onion, and green bell pepper are stirred, imparting fresh aromatic qualities and mild heat. Fire-roasted tomatoes add a subtle smokiness and body to the broth.
The smoky and spicy andouille sausage slices infuse the gumbo with a robust, savory depth that complements the tender chicken. Herbs such as parsley, basil, thyme, and bay leaves contribute herbal layers, while garlic and paprika enhance the overall complexity. The gumbo is simmered until flavors meld and is served with cooked rice to soak up the flavorful sauce.
This gumbo requires patience, particularly in preparing the dark roux without burning, as it is key to the dish’s flavor. Variations include adding shrimp near the end of cooking or adjusting the heat level by modifying jalapeño or hot sauce additions. The gumbo can be made ahead and reheated, allowing the flavors to deepen further.
Ingredients
- 1 lb. chicken thigh cut into small, bite-sized pieces
- 2 tsp. Cajun seasoning
- 2 Tbsp. olive oil
- 1 (16oz.) andouille sausage sliced 1/2 inch 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 pepper diced
- 1 large yellow onion diced
- 2 large green bell pepper diced
- 8 cups chicken broth
- 1 (14 oz). fire-roasted tomatoes canned
- 1 Tbsp. parsley dried
- 5 cloves garlic minced
- 1 tsp. basil dried
- 1 tsp. thyme fresh or dried
- 1 tsp. paprika
- 1/4 tsp. black pepper
- 2 bay leaf
- 2 cups rice cooked separately to serve on top
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!
Notes
- Cajun seasoning can be prepared ahead or substituted with a store-bought blend; if making from scratch, halve the recipe as the full amount makes a large batch.
- Carefully monitor the roux while cooking to avoid burning, as burnt roux adversely affects flavor.
- The gumbo requires slow simmering to develop its rich taste; plan for a cooking time of several hours.
- Jalapeño can be omitted or replaced with hot sauce to adjust spiciness; shrimp can be added near the end of cooking if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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