Avoyelles Parish Chicken and Sausage Gumbo
Dive into the rich, soul-warming flavors of Avoyelles Parish Chicken and Sausage Gumbo—a true taste of Cajun Louisiana! This hearty, slow-simmered gumbo combines tender bone-in chicken thighs, smoky slices of sausage, and the beloved "holy trinity" of onions, bell peppers, and celery, all enveloped in a velvety, chocolate-brown roux. Infused with bold spices like thyme, bay leaves, and optional cayenne heat, every bite captures the essence of Louisiana comfort food. Serve this deeply flavorful stew over fluffy white rice, topped with fresh green onions and parsley for a vibrant finish. Perfect for family gatherings or cozy nights at home, this gumbo is the ultimate dish to savor and share.
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Recipe Information
Ingredients
- 2 lbs chicken thighs (bone-in, skin-on preferred)
- 1 lb smoked sausage, sliced into rounds
- 0.5 cup vegetable oil or lard
- 0.5 cup all-purpose flour
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery stalks, finely chopped
- 4 cloves garlic, minced
- 8 cups chicken stock or broth
- 2 leaves bay leaves
- 1 tsp dried thyme
- 1 tsp file powder (optional)
- 0.25 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cups cooked white rice (for serving)
- 0.5 cup green onions, chopped (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs generously with salt and black pepper on all sides.
In a large, heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Add chicken thighs (in batches, if needed) and sear until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the sliced sausage and cook until lightly browned. Remove and set aside with the chicken.
Reduce heat to medium and make the roux: Add 1/2 cup of vegetable oil or lard to the pot, followed by 1/2 cup of flour. Whisk continuously for 20-30 minutes, or until the roux reaches a deep chocolate brown color. Be careful not to burn the roux; adjust the heat as necessary.
Once the roux is ready, immediately add the chopped onions, bell pepper, and celery (also known as the 'holy trinity') to the pot. Stir and cook for 5 minutes, or until the vegetables have softened.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Gradually stir in the chicken stock, ensuring that there are no lumps in the roux. Bring the mixture to a simmer.
Return the seared chicken thighs and browned sausage to the pot. Add the bay leaves, thyme, salt, black pepper, and cayenne pepper (if using). Stir to combine.
Reduce the heat to low, cover the pot, and let the gumbo simmer for 1 to 1.5 hours, stirring occasionally, until the chicken is tender and falling off the bone.
Once the chicken is done, carefully remove it from the pot. Shred or debone, then return the meat to the gumbo. Discard the bones and skin.
Taste the gumbo and adjust seasoning as needed. If using file powder, add it now and stir well to thicken the gumbo slightly.
Serve hot over bowls of white rice, garnished with chopped green onions and parsley.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 854 mg | 18% | |
*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.
