Louisiana Chicken and Sausage Gumbo the Real Stuff
Dive into the heart of Cajun cuisine with "Louisiana Chicken and Sausage Gumbo: The Real Stuff," a soul-warming classic packed with bold flavors and authentic Southern charm. This rich and hearty gumbo starts with a deep, chocolate-brown roux—crafted with patience and care—that forms the base for a medley of tender chicken thighs, smoky andouille sausage, and the iconic “holy trinity” of onion, bell pepper, and celery. Infused with aromatic Cajun spices, thyme, and bay leaves, this slow-simmered dish is thickened with optional okra for a traditional touch and served over fluffy white rice. Perfect for satisfying a crowd, this gumbo is garnished with fresh parsley and scallions for a vibrant finish. Whether you're cooking for Mardi Gras or a cozy family dinner, this recipe delivers the true taste of Louisiana in every savory bite.
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Recipe Information
Ingredients
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1.5 pounds chicken thighs (boneless, skinless)
- 1 pound andouille sausage (sliced into rounds)
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 6 cups chicken stock
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 2 cups okra (sliced, optional)
- 0.5 cup scallions (sliced, for garnish)
- 0.25 cup fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups white rice (cooked, for serving)
Instructions
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Gradually whisk in the flour to make a roux. Stir continuously for 20-30 minutes until the mixture turns a deep chocolate brown color. Be careful not to burn the roux.
Once the roux reaches the desired color, add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring often, until the vegetables soften.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the chicken stock gradually, making sure to mix well to avoid lumps.
Season the gumbo with Cajun seasoning, thyme, bay leaves, salt, and black pepper. Stir to combine.
Add the chicken thighs into the pot, ensuring they are submerged in the liquid. Simmer over low heat for 40-50 minutes, stirring occasionally.
While the gumbo simmers, cook the sliced andouille sausage in a skillet over medium heat until browned. Drain any excess grease and add the sausage to the pot.
If using okra, stir it into the gumbo and let it cook for another 20-30 minutes to thicken the mixture and enhance the flavors.
Taste and adjust seasonings as needed. Remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.
Remove the bay leaves before serving.
To serve, ladle the gumbo over warm, cooked white rice. Garnish with scallions and fresh parsley.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| 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.
