Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo is a classic Louisiana dish that is full of flavor and warmth. This hearty stew is made with a rich and flavorful broth, tender chicken, spicy andouille sausage, and a variety of vegetables and spices. It’s perfect for a cozy dinner on a cold evening or for serving a crowd at a gathering. In this recipe, I’ll show you how to make Chicken and Sausage Gumbo from scratch, so you can enjoy a taste of the South right in your own kitchen.

Ingredients for Chicken and Sausage Gumbo:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 bay leaves
• 2 cups shredded cooked chicken
• Cooked rice, for serving
• Chopped green onions, for garnish

How to Make Chicken and Sausage Gumbo:

1. Make the Roux: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook the roux, stirring constantly, until it is the color of peanut butter, about 20-30 minutes.
2. Add Vegetables: Add the diced onion, bell pepper, celery, and garlic to the roux. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add Sausage: Add the sliced andouille sausage to the pot. Cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes.
4. Add Broth and Tomatoes: Slowly pour in the chicken broth, stirring constantly to incorporate the roux into the broth. Add the diced tomatoes (with their juices), thyme, oregano, paprika, cayenne pepper, salt, pepper, and bay leaves. Bring the mixture to a simmer.
5. Simmer: Reduce the heat to low and simmer the gumbo, uncovered, for about 1 hour, stirring occasionally.
6. Add Chicken: Stir in the shredded cooked chicken and continue to simmer for an additional 30 minutes.
7. Serve: Remove the bay leaves and serve the gumbo over cooked rice. Garnish with chopped green onions.

About the Main Ingredients:

• Andouille Sausage: Andouille sausage is a spicy, smoked sausage that is a key ingredient in traditional gumbo. It adds a depth of flavor and a bit of heat to the dish.
• Roux: The roux is a mixture of fat (in this case, vegetable oil) and flour that is cooked together to thicken the gumbo and add flavor. The color of the roux will determine the final color and flavor of the gumbo.
• Holy Trinity: The combination of diced onion, bell pepper, and celery is known as the “holy trinity” in Cajun and Creole cooking. It forms the base of many dishes, including gumbo, and adds a depth of flavor and aroma.
• Chicken: Shredded cooked chicken adds protein and heartiness to the gumbo. It’s a great way to use up leftover chicken or you can cook chicken specifically for this dish.
• Spices: The combination of dried thyme, oregano, paprika, and cayenne pepper adds warmth and complexity to the gumbo. Adjust the amount of cayenne pepper to suit your taste for spiciness.

This Chicken and Sausage Gumbo recipe is a comforting and flavorful dish that is sure to become a favorite in your home. Serve it with rice for a complete meal that will transport you to the bayous of Louisiana with every bite.