Simple Chicken and Sausage Gumbo
Experience the rich, soulful flavors of the South with this Simple Chicken and Sausage Gumbo, a hearty and comforting dish perfect for any season. This recipe combines tender chicken thighs, smoky andouille sausage, and the “Holy Trinity” of Cajun cooking—onions, bell peppers, and celery—simmered in a deeply flavorful roux-based broth infused with garlic, smoked paprika, and dried thyme. Finished with a touch of tomatoes and served over fluffy white rice, this one-pot classic is a satisfying, crowd-pleasing meal that’s surprisingly easy to make at home. Ready in just over an hour, it’s an approachable introduction to authentic gumbo, ideal for weeknight dinners or weekend gatherings. Don’t forget the green onion garnish to add a bright, fresh contrast to this warm, savory masterpiece!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage
- 0.25 cup vegetable oil
- 0.25 cup all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 5 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 0.25 cup green onions, sliced (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Slice the sausage into 1/4-inch rounds and cook until browned. Remove the sausage and set aside.
In the same pot, add the vegetable oil. Gradually whisk in the flour to make a roux. Stir constantly over medium heat for 8-10 minutes until the roux turns a rich brown color, being careful not to burn it.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Slowly add the chicken broth, stirring to combine with the roux. Add the diced tomatoes, thyme, smoked paprika, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
Cut the chicken thighs into bite-sized pieces and return the sausage to the pot. Stir them into the gumbo, ensuring they are submerged in the broth.
Cover the pot partially and let the gumbo simmer over low heat for 40-45 minutes, stirring occasionally.
Serve the gumbo over cooked white rice. Garnish with sliced green onions if desired.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 823 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.
