Name: Chicken and Sausage Gumbo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: Vegetable oil; All-purpose flour; Onion; Green bell pepper; Celery; Garlic; Andouille sausage; Cooked chicken, shredded; Chicken broth; Diced tomatoes; Dried thyme; Dried oregano; Paprika; Cayenne pepper; Salt and pepper; Cooked rice (for serving); Chopped green onions (for garnish)

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If you’re craving a hearty, flavorful dish that’s packed with warmth and spice, Chicken and Sausage Gumbo is the perfect recipe. This classic Louisiana comfort food combines smoky andouille sausage, tender chicken, and a rich, flavorful broth. With a perfect blend of spices, vegetables, and a dark roux, this gumbo is a satisfying meal that will transport you straight to the heart of the South.

Made with simple ingredients, Chicken and Sausage Gumbo is the perfect balance of savory flavors and a little heat from cayenne pepper. Served over a bed of fluffy rice and topped with fresh green onions, it’s a dish that will fill your home with delicious aromas and leave your guests asking for more. Whether you’re cooking for a family dinner or for a special occasion, this gumbo will always be a crowd-pleaser. The best part? It’s easy to make, and the long simmering time allows all the flavors to meld together, making every bite rich and flavorful.

Why You’ll Love This Recipe

Bold, Smoky Flavor: The andouille sausage brings a smoky depth, while the seasoning gives the dish just the right amount of heat.
Rich, Hearty Meal: With chicken, sausage, and a rich broth, this gumbo is a satisfying and filling meal that will keep you warm on a cold day.
Easy to Make: Despite its deep flavors, this dish is simple to prepare, with most of the cooking time being hands-off while it simmers.
Perfect for Meal Prep: The gumbo tastes even better the next day, making it a great option for leftovers or to prepare ahead of time.
Customizable: You can adjust the level of spice, add extra vegetables, or even switch up the proteins to suit your tastes.

Ingredients

Vegetable oil
All-purpose flour
Onion (chopped)
Green bell pepper (chopped)
Celery (chopped)
Garlic (minced)
Andouille sausage (sliced)
Cooked chicken (shredded)
Chicken broth
Diced tomatoes
Dried thyme
Dried oregano
Paprika
Cayenne pepper
Salt and pepper
Cooked rice (for serving)
Chopped green onions (for garnish)

Variations

Spicy Sausage: If you prefer a spicier kick, use spicy sausage or increase the amount of cayenne pepper and paprika.
Vegetarian Gumbo: Swap the chicken and sausage for a variety of vegetables like okra, bell peppers, and mushrooms for a vegetarian version of gumbo.
Add Okra: For a more authentic gumbo experience, add sliced okra to the dish. Okra also helps thicken the gumbo as it cooks.
Different Meats: You can substitute the chicken and sausage with shrimp, turkey, or even duck for a unique twist on the dish.
Gluten-Free: For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend for the roux.

How to Make the Recipe

Step 1: Make the Roux

In a large pot, heat vegetable oil over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a dark brown color. This will take about 15-20 minutes. Be patient and keep stirring to avoid burning the roux.

Step 2: Add the Vegetables

Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Cook for about 5 minutes until the vegetables start to soften and become fragrant.

Step 3: Add the Meat and Broth

Add the sliced andouille sausage, shredded chicken, chicken broth, diced tomatoes, thyme, oregano, paprika, cayenne pepper, salt, and pepper to the pot. Stir to combine and bring the mixture to a boil.

Step 4: Simmer

Once the gumbo reaches a boil, reduce the heat and let it simmer for about 1 hour. This will allow the flavors to meld together and the broth to become rich and flavorful.

Step 5: Serve

Once the gumbo is done, ladle it over cooked rice. Garnish with chopped green onions for a fresh, flavorful finish.

Tips for Making the Recipe

Roux Tip: The key to a good gumbo is a perfect roux. Make sure to cook the flour long enough to get a dark brown color, but be careful not to burn it.
Simmering Time: The longer you let the gumbo simmer, the more developed the flavors will be. Aim for at least 1 hour, but you can simmer it for longer if you have the time.
Adjusting Spice Levels: You can easily adjust the heat level by adding more or less cayenne pepper, or by choosing a milder or spicier sausage.
Use Homemade Broth: For an even richer flavor, use homemade chicken broth instead of store-bought.
Vegetable Options: You can add other vegetables like carrots or okra for extra flavor and texture.

How to Serve

Serve the Chicken and Sausage Gumbo over a bed of cooked rice. The rice helps to balance the richness of the gumbo and soaks up all the flavorful broth. Top with freshly chopped green onions for an added burst of freshness. This dish pairs wonderfully with crusty bread or cornbread on the side to soak up any remaining broth.

Make Ahead and Storage

Storing Leftovers

Chicken and Sausage Gumbo stores well in the fridge for up to 3-4 days. Keep the gumbo in an airtight container to preserve its freshness.

Freezing

If you want to freeze the gumbo, let it cool completely before transferring it to a freezer-safe container. The gumbo can be frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop.

Reheating

Reheat the gumbo on the stovetop over low heat, stirring occasionally. If the broth thickens too much, add a little more chicken broth or water to reach the desired consistency.

FAQs

1. Can I make gumbo without a roux?

The roux is essential to the traditional flavor and texture of gumbo, but you can substitute it with a cornstarch slurry for a different approach.

2. Can I use frozen chicken?

Yes, you can use frozen cooked chicken for convenience. Just make sure to thaw it before shredding and adding it to the gumbo.

3. How can I make my gumbo spicier?

To make the gumbo spicier, increase the amount of cayenne pepper, add hot sauce, or use a spicier sausage.

4. Can I add shrimp to this gumbo?

Yes, shrimp can be added in the final 10-15 minutes of cooking to prevent them from overcooking.

5. Can I use turkey sausage instead of andouille sausage?

Yes, turkey sausage can be used, but it will have a milder flavor than andouille sausage. You can add extra spices to compensate.

6. Can I make this dish ahead of time?

Yes, gumbo tastes even better after it has been allowed to sit and marinate for a day. It can be made ahead and reheated.

7. Can I add okra to my gumbo?

Okra is a traditional ingredient in gumbo. Add about 1-2 cups of sliced okra when you add the broth for an authentic touch.

8. How do I thicken my gumbo?

If your gumbo is too thin, you can let it simmer longer to reduce, or you can add a bit of cornstarch mixed with water to thicken it.

9. Can I use a slow cooker for this recipe?

Yes, you can make gumbo in a slow cooker. Brown the sausage and chicken first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

10. Can I make gumbo without tomatoes?

Yes, you can omit the diced tomatoes if you prefer a more traditional version. The gumbo will still be flavorful without them.

Conclusion

Chicken and Sausage Gumbo is a rich, flavorful, and comforting dish that’s perfect for a cozy meal. Its smoky sausage, tender chicken, and hearty broth combine to create a dish that’s sure to please everyone at the table. With simple ingredients and easy steps, this gumbo is both satisfying and delicious, and it can easily be made ahead for a stress-free meal. Whether you’re cooking for family or friends, this gumbo will become a favorite in your recipe rotation.