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Chicken and Sausage Gumbo

Chicken and Sausage Gumbo recipe: A favorite in New Orleans and soon to be in your house too! This gumbo is made with chicken and andouille sausage, aromatic vegetables and delicious Cajun spices such as paprika and thyme.
Course Main Course
Cuisine American
Keyword chickengumbo, dinner, gumbo, sausage
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 10 people
Calories 416kcal

Ingredients

  • 1 lb. chicken thighs, cut into small, bite-sized pieces
  • 2 tsp. Cajun seasoning*
  • 2 Tbsp. Olive oil
  • 1 (16oz.) package Andouille sausage, 1/2 inch sliced into coins or half moons
  • 1/2 cup All-Purpose Flour
  • 1/2 cup grapeseed oil
  • 1 1/2 cups celery, chopped small
  • 1 jalapeño, diced
  • 1 large yellow onion, diced
  • 2 large green bell peppers, diced
  • 8 cups chicken broth
  • 1 (14 oz). can fire-roasted tomatoes
  • 1 Tbsp. dried parsley
  • 5 cloves garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. thyme, fresh or dried
  • 1 tsp. paprika
  • 1/4 tsp. black pepper
  • 2 bay leaves
  • 2 cups rice (cooked separately to serve on top)

Instructions

  • Preheat oven to 425°F. Cut up chicken thighs into small bite sized pieces. Place in a medium sized bowl and toss with Cajun seasoning and olive oil. Place on a sheet pan lined with foil and place in oven for 20-25 minutes.
    1 lb. chicken thighs, cut into small, bite-sized pieces, 2 tsp. Cajun seasoning*, 2 Tbsp. Olive oil
  • While the chicken is cooking, dice up the celery, jalapeño, onion and bell pepper. Place them all in one bowl. It is important to cut and prepare the veggies before making roux so you have these ingredients ready to go.
    1 1/2 cups celery, chopped small, 1 jalapeño, diced, 2 large green bell peppers, diced, 1 large yellow onion, diced
  • In a large heavy bottomed pot (preferably a Dutch oven), over medium-low, add in grape seed oil and get the oil warm (~1-2 minutes on the stove). Then, slowly whisk in flour to combine. Switch to a wooden spoon and stir continuously for at least 20-30 minutes (without burning) or until roux becomes a dark brown color (think chocolate). DO NOT WALK AWAY FROM STOVE. Roux can easily burn.
    1/2 cup grapeseed oil, 1/2 cup All-Purpose Flour
  • Remove chicken from the oven and set aside. When roux reaches desired color, add in celery, jalapeño, onion, and pepper into roux. Continuously stir until vegetables are soft and tender (~7 minutes). Add in garlic and stir for 30 seconds.
    5 cloves garlic, minced
  • Whisk in chicken broth, reduce heat to a simmer and add in tomatoes, dried parsley, basil, thyme, pepper, paprika, and bay leaves. Stir and allow mixture to come to a simmer. Add in chicken and sausage.
    8 cups chicken broth, 1 (14 oz). can fire-roasted tomatoes, 1 Tbsp. dried parsley, 1 tsp. dried basil, 1 tsp. thyme, fresh or dried, 1 tsp. paprika, 1/4 tsp. black pepper, 2 bay leaves, 1 (16oz.) package Andouille sausage, 1/2 inch sliced into coins or half moons
  • Simmer over low heat for 1-3 hours. This is a key step so the flavors meld and roux can develop.
  • Remove bay leaves. taste and adjust seasonings adding more salt or pepper as desired. Serve with cooked rice on top. Garnish with green onions or parsley. Enjoy!
    2 cups rice (cooked separately to serve on top)

Video

Notes

Cajun Spice Recipe (this makes a lot of seasonings, we like to make extra for chicken for meals throughout the week and just to have it stashed in our pantry. You only need 2 tsp. of the seasoning so adjust/cut recipe in half. OR purchase a cajun seasoning at the store. ?
  • 2 tablespoons garlic powder
  • 2 tablespoons Italian Seasoning
  • 2 tablespoons paprika
  • 2 tablespoons Salt
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon onion powder
 
  • If the roux burns, it is best to start over. Burnt roux will not give a great flavor. Darker roux will a give deeper flavor profile.
  • Gumbo is a labor of love and not a dish that can be rushed. It takes at least 10-15 minutes alone to make the roux and another 1-3 hours for the gumbo to simmer before it’s ready to be served. The flavors meld together and intensify making it very flavorful.
  • If you don't have a jalapeño you can add in a hot sauce like tabasco, or leave out the spice all together if desired. 
  • If you want to add shrimp, add into gumbo ~ 10 minutes before removing pot from stove.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 41g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 748mg | Potassium: 499mg | Fiber: 3g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 46mg | Calcium: 73mg | Iron: 2mg