Gumbo Cookoff Winner Chicken and Sausage Gumbo
Get ready to savor a true taste of Louisiana with this award-winning Chicken and Sausage Gumbo! Packed with smoky andouille sausage, tender chicken thighs, and the classic "holy trinity" of Cajun cuisine—onion, bell pepper, and celery—this hearty Southern dish is rich in flavor and tradition. The deep, mahogany roux forms the soul of this gumbo, while spices like smoked paprika, thyme, and cayenne pepper bring just the right kick. Simmered to perfection with tomatoes and chicken broth, this crowd-pleaser is served over fluffy white rice and finished with a sprinkle of fresh parsley and green onion. Elevate your gumbo game with optional gumbo file powder for authentic, earthy depth. Perfect for gatherings, this dish is a celebration of bold flavors, sure to win hearts (and tastebuds).
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Recipe Information
Ingredients
- 12 ounces andouille sausage
- 1.5 pounds boneless, skinless chicken thighs
- 1 large yellow onion
- 1 large green bell pepper
- 3 medium celery stalks
- 4 cloves garlic
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 8 cups chicken broth
- 14.5 ounces diced tomatoes
- 2 units bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon gumbo file powder (optional)
- 2 tablespoons chopped parsley
- 3 stalks green onion
- 4 cups white rice
- to taste salt
- to taste black pepper
Instructions
Slice the andouille sausage into 1/4-inch rounds and set aside. Cut the chicken thighs into bite-sized pieces, season with salt and black pepper, and set aside.
Dice the yellow onion, green bell pepper, and celery stalks (this trio is referred to as the 'holy trinity' in Cajun cooking). Mince the garlic cloves and set 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, stirring constantly until the mixture becomes a deep brown color, about 20-25 minutes. Be patient and avoid burning the roux.
Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery. Sauté for 5 minutes until softened, then add the minced garlic and cook for another minute.
Stir in the sliced andouille sausage and let it cook for about 3-4 minutes, allowing it to release its smoky flavors.
Gradually whisk in the chicken broth to avoid lumps. Add the diced tomatoes (including their juices), bay leaves, dried thyme, smoked paprika, and cayenne pepper. Stir well to combine.
Add the seasoned chicken pieces to the pot. Bring the mixture to a gentle boil and reduce the heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally.
Taste the gumbo and adjust the seasoning with additional salt, black pepper, or cayenne pepper as needed.
If using gumbo file powder, stir it in during the last 5 minutes of cooking to thicken the gumbo slightly and add a unique flavor.
Cook the white rice according to package instructions while the gumbo simmers.
Serve the gumbo hot over a scoop of white rice in a bowl, garnished with chopped parsley and sliced green onions. Enjoy!
Nutrition Facts
Calories |
6039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.3 g | 504% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 9597 mg | 417% | |
| Total Carbohydrate | 342.1 g | 124% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 29.6 g | ||
| Protein | 298.4 g | 597% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 724 mg | 56% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 6344 mg | 135% | |
*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.
