Description
This Authentic Cajun Sausage and Chicken Gumbo recipe delivers a rich and hearty Louisiana classic with bold flavors from a deeply browned roux, smoky andouille sausage, tender chicken thighs, and a mirepoix of vegetables simmered to perfection. Perfect for a comforting family meal, this gumbo is traditionally served over rice and optionally paired with potato salad for a full Creole experience.
Ingredients
Scale
Chicken Seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon dried oregano
Gumbo
- 1 teaspoon olive oil or avocado oil
- 1 pound andouille sausage, sliced into bite-sized pieces
- 1 ¼ cups all-purpose flour
- 1 cup vegetable oil or avocado oil
- 3 pounds skinless chicken thighs
- 1 large yellow onion (about 2 ½ cups chopped)
- 1 small green bell pepper (about 1 cup chopped)
- 1 small red bell pepper (about 1 cup chopped)
- 4-5 celery stalks (about 1 cup chopped)
- 5 cloves garlic, minced
- 6 cups warm chicken broth
- 3 bay leaves
- ¼ cup finely chopped parsley, divided
- 3-5 green onions (about 1 cup chopped, divided)
For Serving
- Cooked rice
- Potato salad (optional)
Instructions
- Prep the Ingredients: Mix all chicken seasoning ingredients in a bowl and set aside. Chop the onion, green and red bell peppers, celery, and green onions. Finely chop the parsley and mince the garlic. Slice the sausage into bite-sized pieces. Remove skin from the chicken thighs and pat them dry. Evenly season the chicken with the prepared seasoning mix.
- Sear the Sausage: Heat a large Dutch oven over medium heat and add olive oil. Add the andouille sausage slices and sear until browned, about 10 minutes. Remove sausage from the pot and drain on paper towels to remove excess fat.
- Brown the Chicken: In the same pot, add the seasoned chicken thighs and sear until browned on both sides, about 3-5 minutes per side. Do this in batches if needed to avoid overcrowding and ensure even browning. Remove chicken from the pot and set aside. Drain excess grease and wipe the pot clean if necessary.
- Make the Roux: Reduce heat to medium-low. Add flour and vegetable oil to the pot and whisk continuously to combine into a smooth paste. Cook the roux, stirring constantly, until it reaches a rich chocolate-brown color, about 45 minutes. Be vigilant to prevent burning as roux can brown quickly and unevenly.
- Sauté the Vegetables: Once the roux is ready, add the chopped onions, green and red bell peppers, and celery. Stir and cook for approximately 5 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute to release its aroma.
- Simmer the Gumbo: Gradually whisk in warm chicken broth, about half a cup at a time, stirring constantly to integrate the roux smoothly. Return the sausage and browned chicken to the pot. Add bay leaves, half of the chopped parsley, and half of the chopped green onions. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes. Skim off any foam or excess fat from the surface during simmering.
- Debone the Chicken: Remove the chicken pieces from the pot and allow them to cool slightly until safe to handle. Remove bones and cartilage, chop the meat into bite-sized pieces, and return the chicken meat to the gumbo pot.
- Finish the Gumbo: Stir in the remaining parsley and green onions. Taste the gumbo and adjust seasoning with salt, black pepper, or additional Cajun seasoning if desired.
- Serve: Ladle the gumbo over cooked rice and garnish with extra green onions and parsley. Optionally serve with a scoop of potato salad on the side for a traditional accompaniment.
Notes
- Watch the roux constantly as it can burn quickly; patience is key for developing the deep flavor and color.
- Using skinless chicken thighs keeps the gumbo tender without excess grease.
- Andouille sausage adds authentic smoky flavor; substitute with smoked sausage if unavailable.
- Skimming fat and foam during simmering improves gumbo clarity and texture.
- Serve gumbo hot over white rice for the best traditional experience.
- Potato salad is a common Southern side but optional depending on preference.
