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Easy Chicken and Sausage Gumbo

A hearty and flavorful gumbo featuring chicken, sausage, and aromatic vegetables, perfect for cozy family meals or impressive gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Louisiana
Calories: 375
Ingredients Method Notes

Ingredients
  

For the base and roux
  • 6 tablespoons salted butter Provides a rich, creamy base.
  • 6 tablespoons all-purpose flour Used to create a roux.
Vegetables
  • 1 cup diced celery Adds crunch and earthy flavor.
  • 1 cup diced yellow onion Provides sweetness and aroma.
  • 1 cup diced red bell pepper Contributes vibrant color.
  • 1 cup diced green bell pepper Adds balanced flavor.
  • 6 cloves garlic, minced Enhances the overall flavor.
Meats
  • 2 cups sliced Andouille sausage Adds a savory, bold flavor.
  • 32 oz chicken breast or thighs, cut into bite-sized pieces Provides juicy, tender pieces.
Liquids and spices
  • 32 oz chicken stock The liquid base for the gumbo.
  • 1 teaspoon dried thyme leaves Adds herbal notes.
  • 1.5 teaspoons paprika Adds sweetness and color.
  • 1 teaspoon garlic powder Enhances garlic flavor.
  • 2 pieces bay leaves Infuses aromatic quality.
  • 1 teaspoon kosher salt Essential for seasoning.
  • 1 teaspoon ground black pepper Adds subtle heat.
  • 1 teaspoon cayenne pepper Optional for added spice.
For serving
  • white rice Serves as a base.
  • diced green onion For garnish.
  • Louisiana hot sauce Optional for extra spice.

Method
 

Preparation
  1. Start by prepping all of your ingredients; chop veggies, measure out spices, chop the chicken, and slice the sausage.
Cooking
  1. In a large Dutch oven or pot, melt the butter over medium heat.
  2. Make a roux by adding the flour to the melted butter and whisk continuously until it's dark golden brown, about 4-5 minutes.
  3. Stir in the diced onion, bell peppers, and celery, cooking for about 3 minutes to soften.
  4. Add minced garlic and dry spices: thyme, paprika, garlic powder, salt, pepper, and bay leaves. Cook for 30 seconds, stirring constantly.
  5. Add the chicken and Andouille sausage, cooking for about 2 minutes.
  6. Pour in the chicken stock slowly while scraping up bits from the bottom of the pot.
  7. Bring to a boil, then reduce to a simmer, covering for 20 minutes or until the chicken is cooked.
  8. For thicker gumbo, make a slurry with cornstarch and add to the pot for a few more minutes.
  9. Remove the bay leaves before serving.
  10. Serve over cooked white rice, garnished with green onion and a dash of hot sauce.

Notes

Consider browning the sausage before adding to enhance flavor. Adjust spice levels according to your taste.