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Chicken and Sausage Gumbo

Savory Chicken and Sausage Gumbo That Warms the Soul

This Chicken and Sausage Gumbo is a hearty, comforting dish filled with rich flavors and is perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinners
Cuisine: Cajun, Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 0.5 cup vegetable oil This oil is the base for a rich, flavorful roux.
  • 0.5 cup all-purpose flour Use it to thicken your gumbo and add depth.
For the Gumbo Base
  • 1 large onion, chopped Adds sweetness and depth to the gumbo.
  • 1 each green bell pepper, chopped Introduces a fresh crunch and color.
  • 2 stalks celery, chopped Complements the onion and pepper in the 'holy trinity'.
  • 4 cloves garlic, minced Infuses aromatic flavor to the dish.
For the Meats
  • 1 lb smoked sausage, sliced Adds a savory depth and signature smokiness.
  • 1 lb boneless, skinless chicken thighs, cut into chunks Provides tenderness and heartiness in each bite.
For the Broth
  • 6 cups chicken broth Use low-sodium broth for a lighter option.
  • 2 teaspoons Creole seasoning This seasoning blend brings authentic flavors.
  • 2 each bay leaves Adds aromatic depth during cooking.
  • Salt and black pepper, to taste Adjust according to your flavor preference.
  • 1 teaspoon thyme This herb enhances the savory notes.
  • 1 teaspoon smoked paprika Perfect for adding a hint of spice.
For Serving
  • cooked white rice Base for your gumbo.
  • chopped green onions Adds a pop of color and flavor.
  • fresh parsley Brings brightness to your final dish.

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions
  1. Make the Roux: In a large Dutch oven, heat ½ cup of vegetable oil over medium heat. Gradually whisk in ½ cup of all-purpose flour, stirring constantly for 20–25 minutes, until a rich chocolate brown forms.
  2. Sauté the Vegetables: Add 1 chopped large onion, 1 chopped green bell pepper, and 2 chopped celery stalks to the roux. Cook for about 5 minutes until softened.
  3. Add Garlic: Stir in 4 minced garlic cloves and sauté for an additional minute.
  4. Cook the Sausage: Add 1 pound of sliced smoked sausage and cook for about 5 minutes.
  5. Incorporate the Chicken and Broth: Stir in 1 pound of cut chicken thighs and 6 cups of chicken broth. Add 2 teaspoons of Creole seasoning, 1 teaspoon of thyme, 1 teaspoon of smoked paprika, and 2 bay leaves. Season with salt and pepper.
  6. Let it Simmer: Allow your gumbo to simmer gently for 45–60 minutes on low heat, stirring occasionally.
  7. Final Touches: Discard the bay leaves, taste, and adjust seasoning if needed.
  8. Serve: Ladle the gumbo over cooked white rice and garnish with chopped green onions and parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This Chicken and Sausage Gumbo is freezer-friendly and can be stored in airtight containers for easy reheating.

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