Chicken and Smoked Sausage Gumbo
Dive into the rich, bold flavors of the South with this hearty Chicken and Smoked Sausage Gumbo, a classic Louisiana dish that’s perfect for cozy family dinners or casual gatherings. This recipe features succulent chicken thighs and smoky andouille sausage simmered in a velvety roux-based broth, accentuated by the “Holy Trinity” of Cajun cooking—onion, celery, and green bell pepper—for an authentic depth of flavor. Spiced with Cajun seasoning, smoked paprika, and thyme, and optionally enhanced with tender okra, this gumbo is a soul-warming masterpiece that pairs beautifully with fluffy white rice. Topped with fresh green onions and parsley for a pop of color and freshness, it’s a celebration of Southern comfort food that will transport your taste buds straight to the bayou. Ready in under two hours, it’s an irresistible way to bring the flavors of Louisiana to your table.
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Recipe Information
Ingredients
- 1 pound chicken thighs (boneless, skinless)
- 12 ounces smoked sausage (such as andouille), sliced
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 2 cups okra, sliced (optional)
- 4 cups white rice, cooked
- 0.25 cup green onions, sliced (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with a pinch of salt and black pepper. Set them aside.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour to make a roux.
Cook the roux, stirring constantly with a wooden spoon, for 20–25 minutes, or until it becomes a deep chocolate brown color. Be careful not to let it burn.
Add the diced onion, green bell pepper, and celery (the Holy Trinity) to the roux. Cook for 5–7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
Gradually pour in the chicken stock, whisking to combine and avoid clumps. Bring the mixture to a simmer.
Add the bay leaves, thyme, smoked paprika, kosher salt, black pepper, and Cajun seasoning. Stir well to incorporate.
Return the seasoned chicken to the pot and add the sliced smoked sausage. If using okra, add it at this stage.
Reduce the heat to low, cover, and simmer the gumbo for 45–60 minutes, stirring occasionally. The chicken should be tender and fully cooked.
Remove the chicken thighs from the gumbo and shred them with two forks. Return the shredded chicken to the pot.
Taste and adjust seasonings as needed. Remove the bay leaves before serving.
To serve, ladle the gumbo over a scoop of cooked white rice. Garnish with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
4963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.2 g | 354% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 340.7 g | 124% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 25.3 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 900 mg | 69% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 4266 mg | 91% | |
*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.
