Chicken and Sausage Gumbo Recipe
Chicken and Sausage Gumbo is a hearty bowl of comfort with juicy pieces of chicken, andouille sausage, and veggies swimming in homemade roux.
Servings 6 Servings
Calories 1006kcal
Equipment
Ingredients
- 6 boneless skinless Chicken thighs or 3 breasts
- Season chicken: 1/2 tablespoon cajun seasoning 1 teaspoon garlic powder, 1 teaspoon black pepper
- 2 tablespoons Vegetable oil to sear chicken
- 1 pound Andouille sausage sliced into "coins"
- 1 cup Okra sliced and frozen (optional)
- 2 ribs Celery diced
- 1 whole Onion diced
- 1 whole Green bell pepper diced
- 2 cloves Garlic diced
- Cooked white rice to serve
For the roux
- 1 cup Vegetable oil
- 1 cup flour
Liquid and Seasoning
- 32 ounces Chicken stock
- 2 cups Water as needed if gumbo gets too thick
- 2 Bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon Black pepper
- Salt to taste
- 1/2 teaspoon Cayenne pepper optional for spice
- File powder optional per serving
Instructions
- Heat a heavy- bottom stock pot over medium heat. Add the vegetables and allow it to heat up.
- Gently place the seasoned chicken into the oil and sear on each side for 4 minutes (this is to brown the chicken). Remove the chicken and set aside.
- Next, add the sliced sausage directly into the same pot and brown on each side for about 2 minutes. Remove the sausage and set it aside.
- Start the roux: Turn the heat up to medium-high. Add the vegetable oil and allow it to heat up for at least one minute.
- Begin to gently add in the flour a little at a time, while whisking continuously. Once all of the flour is added to the oil, continue to whisk for about 15 minutes.
- The flour/oil mixture will begin to get more and more brown as it cooks, (it is not burnt)! The roux is ready when it is a deep chocolate brown color, and it is thick like a cookie batter.
- Once the roux reaches the right color and consistency, add all of the veggies (okra, celery, onion, and green bell pepper) directly into it and sauté them for 5 minutes.
- While the veggies are sautéing, cut the chicken into bite-size pieces.
- Pour the chicken stock directly into the roux and stir it until everything is combined.
- Gently add in the chicken and sausage and mix it all together. Add in all of the seasonings: bay leaves, Cajun seasoning, black pepper, and salt (to taste). Cover the pot and allow it to simmer for at least one hour.
- Adjust desired thickness by adding water if needed (may need to adjust salt as well). Serve with file powder if desired.
- Serve over cooked white rice.
Video
Notes
Add file powder to each individual serving instead of the whole pot of gumbo.
Nutrition
Serving: 1 | Calories: 1006kcal | Carbohydrates: 36g | Protein: 48g | Fat: 75g | Saturated Fat: 14g | Polyunsaturated Fat: 56g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1990mg | Fiber: 3g | Sugar: 6g