Ali's Chicken and Sausage Gumbo

Dive into the soul-warming flavors of Ali's Chicken and Sausage Gumbo, a hearty Southern classic brimming with rich spices and savory depth. This recipe celebrates tradition with a dark, nutty roux as its foundation, achieved through patient stirring for that signature flavor. Tender, seasoned chicken thighs, smoky andouille sausage, and vibrant okra come together in a perfectly spiced broth infused with Cajun seasoning, thyme, and aromatic vegetables like onion, celery, and bell pepper. Slow-simmered to perfection, this gumbo is served over fluffy white rice and garnished with fresh green onions, creating a dish that's both comforting and celebratory. Perfect for gatherings or a cozy night at home, this one-pot wonder is a must-try for anyone craving authentic Louisiana cuisine.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 12 oz andouille sausage
• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 large yellow onion (diced)
• 1 medium green bell pepper (diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• 6 cups chicken broth
• 2 tbsp cajun seasoning
• 1 tsp dried thyme
• 2 leaves bay leaves
• 2 cups okra (sliced)
• 1 tsp salt
• 0.5 tsp black pepper
• 4 cups cooked white rice
• 2 tbsp green onions (sliced for garnish)

Directions

Step 1

Season the chicken thighs with half of the Cajun seasoning. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the pot and set aside.

Step 2

Slice the andouille sausage into 1/4-inch rounds. Add the sausage to the pot and cook until browned, about 3-4 minutes. Remove with a slotted spoon and set aside with the chicken.

Step 3

In the same pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Stir constantly until the roux reaches a deep chocolate brown color, about 20-30 minutes. Be patient and careful not to burn it.

Step 4

Once the roux is ready, add the onion, green bell pepper, and celery to the pot. Cook for 5-7 minutes, stirring often, until the vegetables are softened. Stir in the garlic and cook for another minute.

Step 5

Slowly whisk in the chicken broth to the pot, making sure the roux is fully incorporated. Return the chicken thighs and sausage to the pot.

Step 6

Stir in the remaining Cajun seasoning, dried thyme, bay leaves, salt, and black pepper. Bring the mixture to a gentle simmer, reduce the heat to low, and cover the pot. Cook for 45-50 minutes, stirring occasionally.

Step 7

Add the sliced okra to the pot and continue to simmer uncovered for an additional 20-30 minutes until the gumbo thickens and the chicken is tender and falling off the bone.

Step 8

Remove the chicken thighs from the pot, shred the meat with two forks, and discard the bones and skin. Return the shredded chicken to the gumbo and stir to combine.

Step 9

Taste and adjust seasoning if needed. Remove the bay leaves before serving.

Step 10

Serve the gumbo over cooked white rice and garnish each bowl with sliced green onions. Enjoy!

Nutrition Facts

Serving size	(3989.8g)

Amount per serving	% Daily Value*
Calories	4800.9

Total Fat 305.4g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat 67.7g
Cholesterol 786.2mg	0%
Sodium 15802.4mg	0%
Total Carbohydrate 310.9g	0%
Dietary Fiber 25.7g	0%
Total Sugars 23.2g
Protein 218.2g	0%

Vitamin D 0IU	0%
Calcium 711.9mg	0%
Iron 29.7mg	0%
Potassium 5159.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 17.9%

Carbs: 25.6%