Gumbo is a longstanding tradition in my home. Whether bringing in the New Year with gumbo as a side to black eyed peas and cornbread or just enjoying a comforting bowl of gumbo and rice this dish is always welcomed. Today I will share with you my recipe for Chicken and Sausage Gumbo. It is as close to the taste of New Orleans you will get in your own kitchen. Follow along and learn how to make this delicious holiday tradition.

How to Make Chicken and Sausage Gumbo

The secret to making the best gumbo is simple yet complex. First, make sure your ingredients are fresh. Using fresh vegetable will definitely enhance the overall taste of the dish. For this gumbo recipe, we will be using bell pepper, onion and celery affectionately known as the Holy Trinity of Cajun cooking. These three ingredients are the base to the gumbo that will give it that rich flavor. Make sure to use fresh ingredients for optimum results.

The next secret to making great gumbo is in the Roux. I opt for a dry roux approach. This method will yield the same great tasting result as the traditional roux but will reduce the amount of oil needed and will save you time.

Lastly, make sure to use flavorful sausage, fresh chicken and flavorful seasoning. If you following these tips your gumbo will sure to be delicious.

Watch the Video Tutorial for Chicken and Sausage Gumbo

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What You Will Need

• Dutch Oven
• Cast Iron Skillet
• Cooking Utensils

Ingredients for Chicken and Sausage Gumbo

Chicken thighs: Chicken thighs add rich flavor and texture to the gumbo.

All-purpose flour: All-purpose Flour is the base of the dry roux. It is roasted and used to thicken the gumbo.

Chicken stock: Serves as the flavorful liquid foundation, enhancing the gumbo’s savory profile.

Andouille sausage: Andouille Sausage adds a spicy kick to the gumbo giving it its signature flavor.

Beef smoked sausage: Beef smoked sausage complements the andouille with its savory flavor.

White vinegar: White vinegar balances the richness in flavors with a hint of tanginess.

Hot sauce: Hot sauce add a little extra heat helping to kick it up a notch.

Onion: Onions gives a slight sweet aromatic base for the dish.

Garlic: Garlic adds a bold flavor that enhances the overall profile of the gumbo.

Green bell pepper: Green bell pepperAdds a mild, grassy sweetness as part of the “holy trinity” of Cajun cooking.

Celery: Brings an aromatic, slightly bitter crunch to the flavor base.

Scallion: Lends a fresh, mild onion-like flavor to the gumbo.

Water: Helps achieve the desired consistency and dilutes concentrated flavors slightly.

Vegetable oil: Used to sauté the vegetables and bind the dry roux with the gumbo.

Fresh thyme: Adds a subtle, earthy herbal note to the dish.

Bay leaves: Infuse the gumbo with a warm, aromatic complexity.

Gumbo filé: Thickens the gumbo while imparting a unique, earthy flavor.

Cayenne pepper: Brings a spicy kick that enhances the gumbo’s heat.

Paprika: Adds a mild sweetness and deep color to the gumbo.

Salt: Enhances and balances the flavors of the dish.

Black pepper: Adds a mild heat and aromatic spice to the gumbo.

Instructions for How to Make Chicken and Sausage Gumbo

1. Create the Dry Roux

Preheat your oven to 425°F. Spread the flour evenly in a cast-iron skillet and place it in the oven.

Roast the flour for 35–45 minutes, stirring occasionally, until it reaches a rich cinnamon-like hue. Remove the skillet from the oven and let the flour cool for 5 minutes.

After your flour has cooled. Place it in a bowl and add 3 cups of chicken broth and whisk until well combined. Then set it aside until later.

2. Prepare the Base for the Gumbo

In a Dutch oven, heat the vegetable oil over medium-high heat. Add the diced onion, bell pepper, and celery, and sauté until the vegetables become translucent, orchestrating a verdant harmony of aromatics. Add the garlic and scallion, and cook for an additional 2 minutes.

3. Build the Broth

Pour 4 cups of chicken stock and 1 cup of water into the pot, intertwining the flavors into a kaleidoscopic blend. Add the chicken thighs, cover, and let the crucible of flavors simmer for 20 minutes. Remove the chicken from the pot and allow it to cool for 5 minutes before shredding it into tender pieces.

4. Assemble the Gumbo

To the pot, add the prepared roux, andouille sausage, beef sausage, and shredded chicken. Stir in the hot sauce, cayenne pepper, paprika, salt, black pepper, gumbo filé, and vinegar.

5. Simmer to Perfection

Add the thyme and bay leaves, then bring the mixture to a light simmer. Cover the pot and let the gumbo cook for 1 hour, allowing the enigmatic medley of flavors to intertwine and reach their crescendo.

6. Serve and Enjoy

Remove the bay leaves and give the gumbo one final stir. Serve this intricate mosaic of victuals over steamed rice, and savor the captivating symphony of flavors.

What to Do With Leftover Gumbo

Storing Gumbo in the Refrigerator and Freezer
To store gumbo in the refrigerator, first allow it to cool to room temperature within two hours of cooking to prevent bacterial growth. Transfer the gumbo to an airtight container, leaving a little space at the top to account for any expansion. Seal the container tightly and place it in the refrigerator, where it can be kept for up to 3-4 days. When storing in the freezer, follow the same cooling process and transfer the gumbo into freezer-safe containers or heavy-duty freezer bags. Label each container with the date to track freshness. Frozen gumbo can be stored for up to 3 months for optimal flavor and texture. For best results, avoid freezing gumbo with added gumbo filé or okra, as they may affect the texture upon reheating—add these ingredients fresh when reheating.

Reheating Gumbo
To reheat gumbo stored in the refrigerator, transfer the desired amount to a pot and heat over medium heat, stirring occasionally, until it reaches a simmer and is heated through. For frozen gumbo, thaw it overnight in the refrigerator or use the defrost setting on your microwave. Once thawed, reheat it on the stovetop as described above, ensuring it reaches an internal temperature of at least 165°F to ensure food safety. If reheating in the microwave, use a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat in short intervals, stirring between each, until thoroughly heated. Reheat only the amount you plan to consume to avoid repeated cooling and reheating, which can compromise the quality and safety of the dish.

Seafood Gumbo

For seafood gumbo, the key is to use fresh, high-quality seafood like shrimp, crab, and oysters to achieve a rich and authentic flavor. Unlike meat-based gumbo, seafood gumbo requires a shorter cooking time to prevent overcooking the delicate proteins, so add the seafood towards the end of the cooking process. Incorporate seafood stock or clam juice as the liquid base to intensify the oceanic flavor. Okra or gumbo filé can be used as natural thickeners, but be mindful of balancing these with the seafood to avoid overpowering its delicate taste. Spice levels can vary, but a pinch of cayenne pepper complements the briny sweetness of the seafood beautifully. Additionally, if using shell-on seafood like crab legs, serve them in the gumbo for extra flavor and a more rustic presentation.

More Great Recipes

• Seafood Gumbo – a taste of New Orleans right from your own kitchen.
• Shrimp Scampi – a quick and easy recipe that your family will love.
• Dirty Rice – rice with a cajun kick and full of bold flavor.
• Shrimp Étouffée – hearty and delicious
• Southern Fried Shrimp – crispy on the outside, juicy on the inside.

Chicken and Sausage Gumbo Recipe

Recipe by Soul Food Cooking

5.0 from 1 vote

Course: MainCuisine: AmericanDifficulty: Medium

Servings

15

servings

Prep time

25

minutes

Cooking time

2

hours 

Ingredients

• 2 pounds chicken thighs

• 1 cup all-purpose flour

• 7 cups chicken stock

• 12 ounces andouille sausage, sliced

• 6 ounces beef smoked sausage, sliced

• 1 teaspoon white vinegar

• 1 tablespoon hot sauce

• 1 onion, diced

• 3 cloves garlic, minced

• 1 green bell pepper, diced

• 2 stalks celery, diced

• 1 scallion, chopped

• 1 cup water

• 3 tablespoons vegetable oil

• 1 tablespoon fresh thyme

• 2 bay leaves

• 1 tablespoon gumbo filé

• 1/4 teaspoon cayenne pepper

• 1 teaspoon paprika

• 2 teaspoons salt

• 1 teaspoon black pepper

Directions

• Preheat your oven to 425°F.
• Spread the flour evenly in a cast-iron skillet and place it in the oven. Roast the flour for 35–45 minutes, stirring occasionally, until it reaches a rich cinnamon-like hue.
• Remove the skillet from the oven and let the flour cool for 5 minutes. Sift the flour into a large bowl to remove any lumps.
• In a Dutch oven, heat the vegetable oil over medium-high heat.
• Add the diced onion, bell pepper, and celery, and sauté until the vegetables become translucent.
• Add the garlic and scallion, and cook for an additional 2 minutes.
• Pour 4 cups of chicken stock and 1 cup of water into the pot, then add the chicken thighs, cover, and let the crucible of flavors simmer for 20 minutes.
• Remove the chicken from the pot and allow it to cool for 5 minutes before shredding it into tender pieces.
• To the pot, add the prepared roux, andouille sausage, beef sausage, and shredded chicken.
• Stir in the hot sauce, cayenne pepper, paprika, salt, black pepper, gumbo filé, and vinegar.
• Add the thyme and bay leaves, then bring the mixture to a light simmer.
• Cover the pot and let the gumbo cook for 1 hour, allowing the flavors to meld.
• Remove the bay leaves and give the gumbo one final stir.
• Serve and Enjoy:
• Serve over steamed rice, and savor the captivating symphony of flavors.

Recipe Video

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