Chicken and Sausage Gumbo
This Chicken and Sausage Gumbo is a perfect cold-weather southern dish that you will make over and over! Check it out!
Ingredients
- 6 tablespoon Cajun seasoning, divided see note for homemade version
- 2.5 lbs. boneless skinless chicken thighs cut into bite-size (1”) pieces
- 2 lbs. andouille sausage (Cajun style) cut into ⅓” discs
- 2.5 quarts chicken stock
- 1 cup vegetable oil
- 1.25 cups all purpose flour
- 1 bunch green onions – sliced and divided between the white and green parts
- 3 cups chopped onion – divided
- 2 cups chopped bell pepper – divided
- 2 cups chopped celery – divided
- ¼ cup chopped parsley
- 4 bay leaves
- 2 tablespoon kosher salt* optional, see note
Instructions
- Begin by seasoning the chicken and browning the sausage. Sprinkle the chicken pieces with 3 tablespoon of the Cajun seasoning and rub it in well. Set aside in the refrigerator.6 tablespoon Cajun seasoning, divided, 2.5 lbs. boneless skinless chicken thighs cut into bite-size (1”) pieces
- Add sausage to a large Dutch oven or pot and cook until very lightly browned – about 3-4 minutes. Remove sausage to drain on paper towels.2 lbs. andouille sausage (Cajun style) cut into ⅓” discs
- Next, make the roux by adding the vegetable oil to the pot with the rendered fat from the sausage. Turn heat to medium and add flour ¼ cup at a time, whisking often, until the flour is absorbed and the roux is a milk chocolate color – this should take at least 20 minutes (probably closer to 25).1 cup vegetable oil, 1.25 cups all purpose flour
- Once the roux is milk chocolate in color, turn the heat down to medium low and immediately stir in the white parts of the green onions, 1 cup of the onion, 1 cup of the bell pepper and ½ cup of the celery. Cook and stir until the vegetables are soft and the roux is a chocolate color – but not too dark – about 5 more minutes.1 bunch green onions – sliced and divided between the white and green parts, 3 cups chopped onion – divided, 2 cups chopped bell pepper – divided, 2 cups chopped celery – divided
- Next, add the stock to the roux slowly and whisking constantly until the roux has completely dissolved in the stock. Bring it to a boil and scrape the bottom of the pot and whisk constantly for a few minutes so the roux doesn’t separate, stick and burn, then reduce to a simmer.2.5 quarts chicken stock
- Once it simmers, add chicken, browned sausage, the rest of the seasoning, the rest of the onions, peppers, celery, parsley, the bay leaves, and salt and stir well. Bring back to a boil then reduce heat, cover, and simmer for about 2 hours, skimming excess fat from the top as necessary.
- After 2 hours, taste for seasoning and add additional salt to taste if needed (see note). Make sure to remove the bay leaves if they end up in your serving bowls. They add great flavor to the gumbo, but aren't meant to be eaten.2 tablespoon kosher salt*
- Serve over long-grain white rice and sprinkle with green parts of the green onion and a little Louisiana hot sauce.1 bunch green onions – sliced and divided between the white and green parts
Notes
If you plan to use store-bought Cajun seasoning, pay attention to the salt content and don't add the final 2 tablespoon of salt until you taste for seasoning towards the end of the cook time.
Homemade Cajun Seasoning:
- 4 tsp Cayenne pepper
- 1 tbsp Kosher salt
- 2 tsp black pepper
- 2 tsp sweet paprika
- 2 tsp cumin
- 1 tbsp dried mustard
- 1 tsp dried thyme leaves
- 1 teaspoon dried oregano
- 2 tsp onion powder
- 2 tsp garlic powder
Nutrition
Calories: 808kcalCarbohydrates: 31gProtein: 48gFat: 55gSaturated Fat: 13gPolyunsaturated Fat: 19gMonounsaturated Fat: 18gTrans Fat: 0.4gCholesterol: 193mgSodium: 2597mgPotassium: 1150mgFiber: 4gSugar: 9gVitamin A: 3318IUVitamin C: 45mgCalcium: 64mgIron: 5mg
Tried this recipe?Let us know how it was!
