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Chicken and Sausage Gumbo Recipe
This authentic Cajun gumbo recipe is made with tender chicken, andouille sausages and veggies simmered in a savory, spicy broth. Serve with rice for a classic Southern meal that's sure to please!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 755 kcal
Course:
Main Course
Cuisine:
American , Cajun , Creole
Ingredients
- ¼ cup butter
- 2 tablespoons canola oil
- ½ cup all-purpose flour
- 2 pounds boneless chicken thighs or breasts
- 1 pound andouille sausage sliced into ¼ inch rounds
- 2 bell peppers green and red, diced
- 1 large onion diced
- 1 cup diced celery
- 3-5 cloves garlic minced
- 4 cups chicken broth or water
- 2 cups frozen cut okra
- 15 ounce can diced tomatoes
- 2 bay leaves
- 1 tablespoon Cajun Seasoning
- 2 teaspoons dried thyme
- ¼ - ½ teaspoon cayenne pepper
- ¼ cup chopped parsley
- 2 cups long-grain rice
Instructions
- For the Roux: Place a large 6-8 quart soup pot over medium heat. Add the butter, oil, and flour to the pot. Whisk to form a smooth paste. Then continue to stir and watch the roux for as long as it takes to reach a dark chocolate color. Stir the roux every minute so it doesn't burn, but browns. Depending on your heat source and the cooking vessel you are using this could take as little as 8-10 minutes or up to 20 minutes. Don't rush, and don't stop stirring!
- Once the roux reaches a deep chocolate color, add the sliced sausage, diced bell pepper, onion, celery, and garlic. Stir and sauté the sausage and vegetables for 5 to 10 minutes, until the veggies are softened.
- Next add the whole chicken thigh pieces, chicken broth, cut okra, diced tomatoes and juices, bay leaves, Cajun seasoning, dried thyme, and cayenne pepper. Stir well and bring to a simmer. Partially cover the pot and simmer for 25 to 30 minutes, stirring every 5 minutes.
- Then remove the cooked chicken thighs with tongs. Use two forks to shred the chicken into large pieces. Place the shredded chicken back into the pot and stir.
- Now cover the pot and turn off the heat. Allow the gumbo to rest for at least 1 hour, but up to several hours. If resting for longer than 3 hours, allow the pot to cool completely and place in the refrigerator.
- Meanwhile, cook 2 cups of long grain rice, according to the package instructions.
- When ready to serve, turn the heat back to medium, and bring the gumbo to a simmer. Simmer for 5 minutes until nice and hot. Stir in fresh chopped parsley, and serve over fluffy white rice.
Cup of Yum
Notes
- Leftover gumbo tastes ah-mazing! The longer the ingredients sit together the more robust the flavor becomes. Let leftovers cool completely before transferring to an airtight container. Keep in the fridge for up to 3 days.
- To freeze: Cool the gumbo and transfer to an airtight freezer-safe container. For extra freezer burn protection, I suggest also wrapping the container in a layer of aluminum foil. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
Nutrition Information
Serving
1.5c
Calories
755kcal
(38%)
Carbohydrates
53g
(18%)
Protein
35g
(70%)
Fat
45g
(69%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
8g
Monounsaturated Fat
18g
Trans Fat
0.5g
Cholesterol
177mg
(59%)
Sodium
1124mg
(47%)
Potassium
829mg
(24%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1326IU
(27%)
Vitamin C
39mg
(43%)
Calcium
95mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 755
% Daily Value*
| Serving | 1.5c | |
| Calories | 755kcal | 38% |
| Carbohydrates | 53g | 18% |
| Protein | 35g | 70% |
| Fat | 45g | 69% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 177mg | 59% |
| Sodium | 1124mg | 47% |
| Potassium | 829mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1326IU | 27% |
| Vitamin C | 39mg | 43% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.