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A bowl of chicken sausage gumbo and sliced green onions, served with white rice. A blue napkin is placed beside the bowl.
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5 from 1 vote

Chicken and Sausage Gumbo

This authentic chicken and sausage gumbo is a labor of love, and it is well worth it. A rich, dark roux is at the base of this chicken and andouille sausage gumbo, along with chicken thighs, andouille sausage, and veggies.
Prep Time1 hour 30 minutes
Cook Time3 hours
Total Time4 hours 30 minutes
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

For the roux:

  • 1 cup (125 g) all purpose flour
  • ½ cup (118 ml) vegetable oil

For the gumbo:

  • 12 ounces Andouille sausage cut into half moons
  • 3 pounds (1361 g) boneless, skinless chicken thighs cut into 2 inch cubes
  • 1 tablespoon Cajun seasoning
  • 1 large onion diced
  • 1 large green bell pepper diced
  • 1 cup (101 g) chopped celery about 3-4 stalks
  • 8 cups (1893 ml) chicken broth
  • ⅛ - ¼ teaspoon cayenne pepper
  • 4 bay leaves
  • Salt and pepper to taste
  • 1 ½ tablespoons file powder

Instructions

  • To make the roux, combine flour and vegetable oil in a sauce pan over medium low heat. Using a wooden spoon, continuously stir the roux as it cooks. Eventually, it'll turn darker shades of brown. This will take about an hour to achieve the color you see below. Don't leave your roux! It burns very quickly. Once you've achieved the desired color, remove from heat and let sit until it reaches room temperature then store in an airtight container in the fridge to use the next day for gumbo (or if doing all in the same day, you don't need to put it in a container, just let it sit in the pot while you prepare everything else).
    1 cup all purpose flour, 1/2 cup vegetable oil
    A spoon drizzling roux into a glass bowl on a marble surface.
  • To make the gumbo, in a large dutch oven, brown the sausage with 2 tablespoons of vegetable oil. Once the sausage is brown, remove with a slotted spoon and set aside.
    12 ounces Andouille sausage
    Sliced sausages are browned in a round pot, with visible oil and browned bits on the pots surface.
  • Brown the chicken pieces in the same oil and sprinkle Cajun seasoning on the chicken. Once chicken is brown, remove with slotted spoon and set aside.
    3 pounds boneless, skinless chicken thighs, 1 tablespoon Cajun seasoning
    Cooked pieces of browned chicken in a large pot on a light-colored surface.
  • Next, in the same oil, sauté onion, green bell pepper, and celery (they call this the holy trinity in Louisiana) until soft and tender.
    1 large onion, 1 large green bell pepper, 1 cup chopped celery
    Diced green peppers and onions sautéing in a large pot on a light marble surface.
  • Add the sausage and chicken back in the pot. Pour all the roux on top of the mixture and let it warm up with everything. Stir to coat.
    A pot of browned chicken pieces, vegetables, and sauce, mixed together with a wooden spoon, sits on a marbled surface.
  • Add the 8 cups of chicken broth on top, stirring to get it all combined. Add cayenne pepper and bay leaves, as well as salt and pepper, to taste.
    8 cups chicken broth, 1/8 - 1/4 teaspoon cayenne pepper, 4 bay leaves, Salt and pepper
    A pot of cooked chicken with vegetables and bay leaves, seasoned with spices. A glass measuring cup is pouring in broth.
  • Bring mixture to a boil then let it simmer for 2-3 hours, stirring occasionally.
  • 30 minutes prior to finishing and serving, whisk in file powder then continue to let it simmer.
    1 1/2 tablespoons file powder
  • Serve over bed of white rice.

Nutrition

Serving: 1 serving (302 grams) | Calories: 545 kcal | Carbohydrates: 16 g | Protein: 44 g | Fat: 33 g | Saturated Fat: 8 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 10 g | Trans Fat: 0.2 g | Cholesterol: 203 mg | Sodium: 1381 mg | Potassium: 721 mg | Fiber: 1 g | Sugar: 3 g

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