Chicken and Sausage Gumbo

Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6-8

Ingredients

• Roux:
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
• Gumbo:
  • 1 pound andouille sausage, sliced
  • 1 pound chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 (10 oz) can diced tomatoes with green chilies
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley
  • Cooked white rice, for serving
  • Filé powder, for serving (optional)

Instructions

1. Prepare the Roux:
   • In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
   • Gradually whisk in the flour to avoid lumps.
   • Cook the roux, stirring constantly, until it turns a deep brown color, about 15-20 minutes. Be patient and keep stirring to prevent burning.
2. Cook the Sausage and Chicken:
   • Add the sliced sausage to the pot and cook until browned, about 5 minutes. Remove and set aside.
   • Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove and set aside with the sausage.
3. Add the Vegetables:
   • To the same pot, add the chopped onion, bell pepper, celery, and garlic.
   • Sauté until the vegetables are tender, about 5 minutes.
4. Combine Ingredients:
   • Return the sausage and chicken to the pot.
   • Stir in the diced tomatoes with green chilies.
   • Gradually add the chicken broth while stirring to combine.
   • Add the bay leaves, dried thyme, paprika, cayenne pepper, salt, and black pepper.
5. Simmer:
   • Bring the gumbo to a boil, then reduce the heat to low.
   • Cover and let it simmer for about 1 hour, stirring occasionally.
6. Finish the Gumbo:
   • Stir in the chopped green onions and parsley.
   • Adjust the seasoning with more salt and pepper if needed.
   • Remove the bay leaves.
7. Serve:
   • Serve the gumbo over cooked white rice.
   • Sprinkle with filé powder if desired for additional thickening and flavor.

Tips

• Roux: The roux is the heart of a good gumbo. Take your time with it and be careful not to burn it.
• Andouille Sausage: If you can’t find andouille sausage, use another smoked sausage, but it won’t have the same authentic flavor.
• Chicken Thighs: Thighs are preferable because they stay tender and juicy, but you can use chicken breast if you prefer.
• Filé Powder: This is made from ground sassafras leaves and is a traditional thickener for gumbo. It adds a unique flavor and texture.

Enjoy your hearty and flavorful Chicken and Sausage Gumbo!