Chicken and Sausage Gumbo

Rich, hearty, and bursting with flavor, Chicken and Sausage Gumbo is more than just a meal; it’s a comforting embrace in a bowl. The magic of this dish unfolds with every layer, from the savory chicken to the smoky sausage, all simmered into a thick, rich broth. This Chicken and Sausage Gumbo Recipe not only showcases the best of Louisiana’s culinary traditions but also invites you to make it uniquely yours. Whether it’s a cozy family dinner or a gathering with friends, this gumbo embodies warmth and satisfaction. So, roll up your sleeves and let’s dive into the soulful process of creating something special, filled with love and flavor.

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

This recipe shines because the combination of chicken and sausage enhances flavor, creating a rich, savory profile. You’ll enjoy the depth of taste as these ingredients meld together. Additionally, baking the okra prior to adding it to the gumbo helps maintain its texture while intensifying its flavor. Trust me; this step is key! Finally, the roux acts as the foundation of this dish, providing depth and color. We cook it to a perfect peanut butter shade, which gives the gumbo that signature richness.

Why You’ll Love This Chicken and Sausage Gumbo Recipe

You’ll find that it’s a hearty meal reflecting the warmth of home cooking and the rich cultural heritage of Louisiana. Packed with vegetables and proteins, it creates an all-in-one dish ideal for family dinners or gatherings. This Chicken and Sausage Gumbo Recipe allows for personal tweaks and variations, making it easy to adapt to your unique tastes. Whether you prefer a touch of extra spice or a different protein, feel free to explore!

Ingredients

For this delightful gumbo, you’ll need:

• 2 – 3 pounds boneless chicken breasts or thighs (undercooked)
• 32 oz cut okra (about 6 – 8 cups)
• 1 pound andouille or hot smoked sausage, diced or sliced
• ⅓ cup vegetable oil (canola, avocado, or light olive oil)
• ½ cup all-purpose flour
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup green bell pepper, diced
• 1 cup green onions, thinly chopped
• 4 cloves garlic, minced
• ¼ cup fresh parsley, chopped (or 1 tablespoon + 1 teaspoon dried parsley)
• 1 teaspoon dried thyme
• ½ teaspoon marjoram
• ½ teaspoon dried basil
• 2 dried bay leaves
• ½ teaspoon black pepper (adjust to taste)
• 1 28-ounce can diced tomatoes with juice (or 2 – 2½ cups fresh tomatoes, diced)
• 1 ½ teaspoons kosher salt (more to taste)
• ½ teaspoon Tony Chachere’s Creole Seasoning (more to taste)
• 3 quarts chicken stock, broth, or bone broth
• 4 cups cooked white rice
• Tabasco Sauce (to taste)

Preparing the Okra

Bake the Okra

Start by preheating the oven to 350°F. Spread the okra on a cookie sheet and bake until tender while preparing the other ingredients. This process brings out a lovely flavor and keeps the texture just right.

Preparing the Chicken

Bake the Chicken

Next, arrange the chicken on another cookie sheet. Drizzle with olive oil, then sprinkle it with salt, pepper, and Tony’s Creole Seasoning. Bake alongside the okra until slightly undercooked, which adds extra flavor to the final dish.

Cooking the Sausage

Sauté the Sausage

In a large pot over medium heat, cook the diced andouille sausage until nicely browned. This step adds a wonderful richness. Once browned, remove it from the pot and set aside for later.

Making the Roux

Cook the Roux

Lower the heat to medium-low and add the vegetable oil to the same pot. Stir in the flour, cooking until it reaches a dark peanut butter color. It should take about 15-20 minutes. Remember to scrape up any bits sticking to the bottom—these add great flavor!

Combining Ingredients

Add the Baked Okra

Now, stir the baked okra into the roux before mixing in the diced onion, celery, and bell pepper. Cook everything together for about 5 minutes until the vegetables become soft. This is where the aroma starts to fill your kitchen!

Incorporate Garlic and Tomatoes

Once your base is aromatically enticing, add minced garlic, diced tomatoes, and green onions. Season it all with marjoram, basil, bay leaves, thyme, parsley, Tony’s, salt, and pepper. Let it cook for an additional 1-2 minutes to blend those flavors beautifully.

Mixing the Chicken and Sausage

Add the Chicken and Sausage

Dice or shred the baked chicken before returning it to the pot. Now, stir in your cooked andouille sausage to combine everything into a delicious mixture.

Simmering the Gumbo

Add the Chicken Stock

Pour in the chicken stock and bring the pot to a boil. Once boiling, reduce the heat and let it simmer uncovered for 2-3 hours for the best results. Stir occasionally, and enjoy the wafting aromas of Louisiana coming from your kitchen.

Serving the Gumbo

Serve with Rice

When you’re ready to serve, ladle gumbo into bowls, adding a generous scoop of freshly made white rice in each. Don’t forget to garnish with extra salt, pepper, and a few dashes of Tabasco Sauce for that perfect kick!

Tips for Success

• Ensure the roux is cooked properly; monitor it closely to prevent burning.
• Allow the gumbo to simmer longer for deeper flavors; the wait is worth it!
• Taste and adjust seasoning as needed to fit your preference.

Variations

• Substitute shrimp or fish for chicken, which offers a different protein experience.
• Get creative by adding more vegetables like bell peppers, corn, or zucchini for a colorful twist.
• For a vegetarian version, simply omit the meat and use vegetable stock, catering to all dietary preferences.

Serving Suggestions

• Pair your gumbo with crusty French bread or cornbread for perfect dipping.
• A fresh green salad alongside provides a refreshing contrast to the rich, savory gumbo.

Storage Tips

• Store leftover gumbo in an airtight container in the fridge for up to 3 days; it tastes even better the next day!
• For longer storage, freeze it; use within 3 months for the best flavor retention.

Pairing Ideas

• A light beer complements the richness of the gumbo beautifully.
• Consider enjoying this meal with a fruity red wine for an elegant touch.
• A classic side of Louisiana-style coleslaw adds another layer of enjoyment.

FAQs

1. Can I prepare gumbo ahead of time?
Yes, gumbo often tastes better the next day, making it perfect for meal prep!

2. What type of sausage should I use?
Andouille sausage is traditional, but feel free to use any smoked sausage that fits your taste.

3. Can I make this gumbo spicy?
Absolutely! You can add more cayenne pepper or hot sauce for your desired heat level.

4. How can I thicken gumbo?
Cooking the roux until it’s dark and allowing it to simmer longer helps thicken the gumbo naturally.

5. Can I add other proteins?
Yes, you can include shrimp, crab, or even duck to switch things up a bit!

With each spoonful, this Chicken and Sausage Gumbo Recipe offers a taste of home, warmth, and love—and that’s what truly makes it special. Enjoy it with friends and family, and don’t hesitate to make it your own!

Print