Chicken Sausage Gumbo
Dive into the heart of Southern comfort with this rich and flavorful Chicken Sausage Gumbo, a one-pot wonder that brings the classic taste of Louisiana to your kitchen. This soul-warming dish features tender shredded chicken thighs, smoky andouille sausage, and the "holy trinity" of Creole cooking—onion, bell peppers, and celery—all simmered together in a deep, chocolate-colored roux that imparts a velvety texture and unparalleled depth of flavor. The addition of okra, aromatic spices like cayenne and thyme, and a touch of diced tomatoes enhances this gumbo's bold, dynamic character. Serve it piping hot over fluffy white rice and garnish with fresh parsley or green onions for a vibrant finish. Perfect for feeding a crowd or savoring leftovers, this hearty gumbo is a must-try for fans of Southern cuisine. Keywords: chicken sausage gumbo, Southern recipes, Louisiana cooking, easy gumbo recipe, homemade gumbo, Creole cuisine.
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Recipe Information
Ingredients
- 1 lb Chicken thighs
- 12 oz Andouille sausage
- 1/3 cup Vegetable oil
- 1/3 cup All-purpose flour
- 1 large Yellow onion
- 2 medium Bell peppers (green, red, or both)
- 3 Celery stalks
- 3 Garlic cloves
- 6 cups Chicken stock
- 1 can (14.5 oz) Diced tomatoes (with juice)
- 2 Bay leaves
- 1 tsp Dried thyme
- 1/2 tsp Cayenne pepper
- 1 tsp Paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1.5 cups Okra (fresh or frozen, sliced)
- 4 cups Cooked white rice
- 2 tbsp Chopped parsley (optional)
- 2 Green onions (sliced, optional)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and a pinch of black pepper. Set aside.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the andouille sausage and cook until browned on both sides, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the vegetable oil and heat over medium-low heat. Gradually whisk in the flour to make a roux. Stir continuously for 20–25 minutes, or until the roux is a deep amber, chocolate-like color. Be careful not to burn it.
Add the diced onion, bell peppers, and celery to the roux. Cook for 5–7 minutes, stirring frequently, until the vegetables are softened. Add the minced garlic and cook for 1 more minute.
Slowly stir in the chicken stock, one cup at a time, to prevent lumps. Add the canned diced tomatoes (with juice), bay leaves, thyme, cayenne pepper, paprika, remaining salt, and black pepper. Stir well.
Return the cooked sausage to the pot, along with the chicken thighs. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 45 minutes, partially covered. Stir occasionally to prevent sticking.
After 45 minutes, remove the chicken thighs and shred the meat using two forks. Return the shredded chicken to the pot.
Add the sliced okra and continue to simmer for another 15–20 minutes, or until the okra is tender and the gumbo has thickened slightly.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Serve the gumbo over cooked white rice. Garnish with chopped parsley and sliced green onions, if desired.
Nutrition Facts
Calories |
4626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.9 g | 320% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 45.3 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 10384 mg | 451% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 42.9 g | ||
| Protein | 289.2 g | 578% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 741 mg | 57% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 4960 mg | 106% | |
*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.
