South Louisiana Chicken and Sausage Gumbo No Okra
Indulge in the rich, comforting flavors of South Louisiana Chicken and Sausage Gumbo without okra, a hearty bowl packed with Southern soul. This classic gumbo recipe features tender bone-in chicken thighs and smoky andouille sausage, simmered to perfection in a velvety, chocolate-brown roux—the heart and soul of authentic Cajun cooking. A fragrant trinity of onion, bell pepper, and celery adds depth, while a blend of spices, bay leaves, and optional cayenne pepper offers just the right amount of warmth. With no okra in sight, this gumbo retains its thick, luscious consistency, served over fluffy white rice and garnished with fresh green onions for a pop of color. Ideal for family dinners or cold nights, this dish is sure to transport you straight to the heart of Louisiana with every bite.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (bone-in, skinless)
- 1 pound Andouille sausage (or smoked sausage)
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 large Yellow onion (diced)
- 1 large Green bell pepper (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 8 cups Chicken stock
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice (for serving)
- 0.5 cup Green onions (sliced, for garnish)
Instructions
Season the chicken thighs with a sprinkle of salt and black pepper. Set aside.
Slice the andouille sausage into 1/4-inch rounds and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Slowly whisk in the flour to create a roux.
Stir the roux constantly for 20–30 minutes, or until it reaches a deep chocolate-brown color. Be careful not to burn it. If it burns, you must start over.
Add the diced onion, bell pepper, and celery to the roux. Stir and cook for about 5–7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.
Gradually pour in the chicken stock while stirring to combine. Bring the mixture to a gentle simmer.
Add the chicken thighs, sausage slices, bay leaves, dried thyme, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Reduce the heat to low and let the gumbo simmer uncovered for 1.5–2 hours, stirring occasionally. Skim off any foam or excess oil from the surface as needed.
Once the chicken is tender, remove it from the pot. Allow it to cool slightly, then shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
Taste the gumbo and adjust the seasoning with additional salt, pepper, or cayenne pepper as desired.
To serve, ladle the gumbo over a scoop of cooked white rice in bowls. Garnish with sliced green onions and enjoy!
Nutrition Facts
Calories |
6478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.5 g | 447% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 7806 mg | 339% | |
| Total Carbohydrate | 378.3 g | 138% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 32.1 g | ||
| Protein | 443.0 g | 886% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 651 mg | 50% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 4544 mg | 97% | |
*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.
