Chicken and Sausage Gumbo

This highly seasoned stew is a Creole delight you don't want to miss! The rich and oh-so-flavorful base boasts the holy trinity, aromatic herbs, and Cajun seasonings, and, of course, is topped off with spicy sausage and chicken. Super easy and delicious!

Course dinner

Cuisine Cajun, Creole, Southern

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 486kcal

Author Imma

Ingredients

2½-3 pounds (1-2k) chicken (skinless thighs, breast, or legs)
salt, pepper, and Creole seasoning to taste
2 tablespoons (15ml) canola oil
12 ounces (340g) smoked sausage, sliced
¼ cup (60g) unsalted butter
½ cup (60g) flour
1 medium onion, diced
1 medium green bell pepper, diced
1 cup (120g) celery, chopped (about 3 stalks)
1 tablespoon (15g) minced garlic
1 tablespoon (6g) thyme (fresh or dried)
2 bay leaves
6-7 cups (1.4-1.7l) chicken stock (or sub with water and bouillon)
1 tablespoon (15g) Creole seasoning
1 tablespoon (12g) chicken bouillon powder (or one cube)
½ tablespoon (4-5g) smoked paprika
½ tablespoon (3g) gumbo filé
2 green onions, chopped
2-3 tablespoons (8-12g) parsley, chopped

Instructions

Lightly season chicken with salt, pepper, and Creole seasoning (I used my homemade salt-free recipe; omit salt if using store-bought seasoning).
Heat a tablespoon of cooking oil over medium heat in a heavy-bottomed Dutch oven or pot.
Add the chicken and sauté until browned on both sides, 3-4 minutes on each side. Remove and set aside on a plate.
Add the sausage and cook until browned. Remove and set next to the chicken.
Add the remaining oil, butter, and flour, then cook on medium heat, stirring continuously, for 10-15 minutes or until it turns a rich dark brown color, just like chocolate. Please don't get distracted during this time, as it burns quickly.
When your roux has the desired color, add the onion, green pepper, and celery and cook for 6-7 minutes, stirring frequently.
Next, add the minced garlic, bay leaves, and thyme, and continue cooking for another 3 minutes.
Pour in the chicken broth, Creole seasoning, chicken bouillon or cubes, and paprika, and simmer for 5 minutes.
Toss the cooked chicken back into the pot and cook for another 15 minutes. Then add sausage and cook for about 5-10 minutes.
Stir in the filé powder, green onions, and chopped parsley.
Adjust the soup's thickness and flavor with broth or water and salt. The gumbo sauce should be thick. Serve with a steaming bowl of rice.

Notes

When making your roux, keep your eye on it. You'll need to stir it continuously to keep it from burning while it cooks.
My homemade Creole seasoning doesn't have additional salt, but most store-bought versions do. If you use a store-bought version, skip the salt to avoid over-salting. You can always add more salt, but you can't take it back out.
Feel free to adjust the gumbo texture and flavor by adding broth or water and salt. Remember, gumbo sauce should be thick, so don't thin it too much.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition