Chicken Sausage File Gumbo
Dive into the bold and savory flavors of Louisiana with this classic Chicken Sausage Filé Gumbo, a hearty one-pot dish that's brimming with Southern charm. Tender shredded chicken thighs and smoky andouille sausage come together in a rich, chocolate-brown roux-based broth, seasoned to perfection with Cajun spices, aromatic thyme, and the tang of diced tomatoes. The holy trinity of Creole cooking—onion, bell pepper, and celery—infuses each bite with fresh, comforting depth, while filé powder lends authentic earthiness and enhances the gumbo's signature texture. Served over fluffy white rice and garnished with fresh green onions and parsley, this dish is a soul-warming celebration of flavor perfect for cozy dinners or gatherings. With just 20 minutes of prep and a slow simmer to build complexity, this recipe promises an authentic gumbo experience that will transport your taste buds straight to the heart of Louisiana.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 12 oz Andouille sausage
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 2 stalks, diced Celery
- 4 cloves, minced Garlic
- 6 cups Chicken stock
- 14.5 oz Canned diced tomatoes
- 2 whole Bay leaves
- 1 tbsp Cajun seasoning
- 1 tsp Dried thyme
- 1 tbsp Filé powder
- 1 tsp (to taste) Salt
- 1 tsp (to taste) Black pepper
- 4 cups (for serving) Cooked white rice
- 0.25 cup (optional garnish) Chopped green onions
- 0.25 cup (optional garnish) Chopped fresh parsley
Instructions
Season the chicken thighs lightly with salt and pepper and set aside. Slice the andouille sausage into thin rounds and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Stir continuously for about 25-30 minutes until the roux deepens to a rich chocolate-brown color. Be careful not to let it burn.
Add the diced onion, bell pepper, and celery to the roux. Cook while stirring for 5 minutes until the vegetables have softened slightly. Add the minced garlic and sauté for 1 minute more.
Slowly pour in the chicken stock while stirring to avoid lumps. Add the canned diced tomatoes (with their juices), bay leaves, Cajun seasoning, and thyme. Stir well to combine.
Add the seasoned chicken thighs to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30 minutes.
After 30 minutes, remove the chicken thighs from the pot. Shred the chicken using two forks and return the shredded chicken to the gumbo.
Stir in the sliced andouille sausage. Let the gumbo simmer uncovered for another 30 minutes, stirring occasionally.
Stir in the filé powder and adjust seasoning with additional salt and black pepper to taste. Remove the bay leaves before serving.
Serve the gumbo over cooked white rice, and garnish with chopped green onions and parsley, if desired.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 628 mg | 13% | |
*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.
