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chicken and sausage gumbo recipe

Authentic Chicken Andouille Sausage Gumbo Recipe

A rich, dark roux-based gumbo with tender chicken and smoky andouille sausage, featuring the holy trinity of Cajun vegetables for deep, soul-warming flavor.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

Gumbo Ingredients
  • 1 cup oil
  • 1 cup flour
  • 2 large onions chopped
  • 2 bell peppers chopped
  • 4 ribs celery chopped
  • 4-6 cloves garlic minced
  • 4 quarts chicken stock
  • 2 bay leaves
  • 2 teaspoons Creole seasoning
  • 1 teaspoon dried thyme leaves
  • to taste Salt and freshly ground black or white pepper
  • 1 large deboned chicken cut into pieces
  • 2 pounds andouille sausage
  • 1 bunch green onions tops only, chopped
  • 2/3 cup fresh parsley chopped

Equipment

  • large heavy pot
  • Wooden spoon

Method
 

  1. Season chicken pieces with salt, pepper, and Creole seasoning, then brown quickly in a large heavy pot until golden.
  2. Brown andouille sausage in the same pot, pour off excess fat, and set meats aside.
  3. Make the roux: heat oil in the pot, add flour, and stir constantly over medium-high heat until it turns a deep reddish-brown color like chocolate.
  4. Add chopped onions, bell peppers, and celery to the roux; stir for about 4 minutes to cook vegetables and stop roux from darkening further.
  5. Pour in chicken stock, then add bay leaves, Creole seasoning, thyme, and the browned chicken and sausage.
  6. Bring to a boil, then reduce to a simmer for about 1 hour, skimming off fat as needed.
  7. Stir in chopped green onion tops and fresh parsley, and cook for an additional 5 minutes.
  8. Serve gumbo over steamed white rice with crusty bread on the side.

Notes

For the deepest flavor, cook the roux until it reaches a dark chocolate color, but be careful not to burn it.