Sausage and Chicken Gumbo

Sausage and Chicken Gumbo is a soul-warming dish that perfectly encapsulates the rich flavors and vibrant culture of Southern cooking. This hearty stew is a quintessential part of Louisiana cuisine, traditionally served over a bed of fluffy white rice. With a delightful combination of tender chicken, savory sausage, and a medley of vegetables, this gumbo is not only filling but also bursting with flavor. Whether you’re hosting a family gathering or simply craving a comforting meal, this recipe is sure to impress.

Top Reasons to Make Sausage and Chicken Gumbo

• Flavor Explosion: The combination of spices and ingredients creates a depth of flavor that is truly irresistible.
• Versatile Dish: Gumbo can easily be adapted to suit your taste preferences and dietary needs.
• Feed a Crowd: This recipe makes a generous amount, perfect for feeding family or friends.
• Meal Prep Friendly: Gumbo stores well, making it a great option for meal prep or leftovers.
• Comfort Food: There’s something inherently comforting about a warm bowl of gumbo, especially on a chilly day.

Ingredient Breakdown

• 3 tablespoons plus 1/2 cup vegetable oil: This will be used for frying and creating a roux.
• 2 1/2 pounds bone-in chicken breasts: Provides a rich flavor and tender meat.
• Kosher salt and freshly ground black pepper: Essential for seasoning.
• 1 cup flour, divided: Used to make the roux for thickening the gumbo.
• 4 stalks celery, thinly sliced: Adds texture and flavor.
• 4 large onions, diced: A foundational flavor in many dishes.
• 4 bell peppers, diced (2 green and 2 red): Contributes sweetness and color.
• 2 tablespoons minced garlic: Enhances the overall flavor profile.
• 1/2 to 1 teaspoon cayenne pepper (to taste): Adds kick and heat.
• 1 teaspoon oregano: Provides an earthy flavor.
• 1 teaspoon basil: Adds a hint of sweetness.
• 1 teaspoon thyme: Offers a subtle herbal note.
• 4 bay leaves: Infuses a deep, aromatic flavor.
• 8 cups chicken broth: Use good quality canned or homemade for the best flavor.
• 1 1/2 pounds andouille sausage: Adds a smoky flavor, cut into slices and then quartered.
• 1 tablespoon filé powder or gumbo seasoning: Essential for authentic flavor.
• 4 cups cooked white rice: The perfect base for serving the gumbo.

Setup & Equipment

• Large heavy-bottomed pot or Dutch oven: Ideal for simmering and preventing burning.
• Wooden spoon: For stirring the roux and gumbo.
• Chopping board and knife: For prepping vegetables and meats.
• Measuring cups and spoons: To ensure accurate ingredient amounts.
• Serving bowls: For serving the finished gumbo.

Mastering Sausage and Chicken Gumbo: How-To

Step 1: Prepare the Chicken

Start by seasoning the bone-in chicken breasts with kosher salt and freshly ground black pepper. In a large heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken breasts and sear them until golden brown on both sides, about 5-7 minutes per side. Once browned, remove the chicken from the pot and set it aside.

Step 2: Make the Roux

In the same pot, add the remaining 1/2 cup of vegetable oil. Gradually whisk in 1 cup of flour to create a roux. Cook the roux over medium heat, stirring constantly, until it turns a deep brown color, similar to chocolate. This process takes about 20-30 minutes, so be patient and avoid burning it.

Step 3: Add the Vegetables

Once the roux is ready, add the diced onions, celery, and bell peppers to the pot. Sauté the vegetables for about 5-7 minutes until they are softened. Stir in the minced garlic and cook for an additional minute.

Step 4: Season and Simmer

Sprinkle in the cayenne pepper, oregano, basil, thyme, and bay leaves. Stir well to combine. Next, pour in the chicken broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer and return the seared chicken to the pot. Cover and let it simmer for about 30 minutes.

Step 5: Add the Sausage

After 30 minutes, add the sliced and quartered andouille sausage to the pot. Continue to simmer for another 30 minutes, allowing all the flavors to meld together. Stir occasionally to prevent sticking.

Step 6: Final Touches

Remove the chicken breasts from the pot and shred the meat, discarding the bones. Return the shredded chicken to the gumbo along with the filé powder or gumbo seasoning. Stir well and adjust seasonings to taste, adding more salt, pepper, or cayenne if desired. Let it simmer for an additional 10 minutes.

Step 7: Serve

Serve your delicious Sausage and Chicken Gumbo over a generous scoop of cooked white rice. Enjoy with your favorite hot sauce for an extra kick!

Adaptations for Special Diets

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for the roux.
• Dairy-Free: This recipe is naturally dairy-free; just ensure any added seasonings do not contain dairy.
• Vegetarian/Vegan: Replace chicken and sausage with a variety of beans and more vegetables, and use vegetable broth.
• Low-Carb: Serve over cauliflower rice instead of white rice.

If You’re Curious

The roots of gumbo can be traced back to West African, French, and Spanish influences, making it a true melting pot of flavors and cultures. The word “gumbo” is believed to come from the West African word for okra, which was traditionally used as a thickener. While this recipe does not include okra, feel free to add it if you desire that classic gumbo texture. Each family has its own spin on this dish, making it both unique and personal. Enjoy the process of creating your own version!

Shelf Life & Storage

Leftover Sausage and Chicken Gumbo can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the gumbo in freezer-safe containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight and reheat on the stovetop over low heat, adding a splash of broth if it’s too thick.

Reader Q&A

Can I use boneless chicken breasts instead of bone-in?

Yes, you can use boneless chicken breasts, but bone-in chicken adds more flavor to the gumbo. If using boneless, reduce the cooking time accordingly.

What can I substitute for andouille sausage?

If andouille sausage is not available, any smoked sausage or chicken sausage can be used as a substitute. For a milder flavor, you may also use regular pork sausage.

Can I make this gumbo in a slow cooker?

Absolutely! After making the roux on the stovetop, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Is gumbo supposed to be thick or thin?

Gumbo can vary in thickness, but it is generally served as a stew. If you prefer it thicker, you can add more roux or reduce the liquid by simmering it longer.

Serve with These

• Cornbread – A classic pairing to soak up all that delicious gumbo.
• Coleslaw – A refreshing side that complements the rich flavors of the gumbo.
• Fried Green Tomatoes – A Southern favorite that adds a crunchy texture.
• Hot Sauce – For those who like an extra kick in their gumbo!

Ready, Set, Cook

Now that you’re armed with the knowledge of how to create a mouthwatering Sausage and Chicken Gumbo, it’s time to roll up your sleeves and get cooking! This dish is not only about the ingredients but also about the love and care you put into it. Gather your family or friends, enjoy the process, and share the warmth of this delicious meal together. Happy cooking!