Chicken and Sausage Gumbo Recipe

Bowl of chicken sausage gumbo with a scoop of white rice.

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 Time20

Cook Time1

Total Time1 20

Course: Main, Main Course

Cuisine: American, Cajun, Creole, Southern

Servings: servings

Calories: 755kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

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