Chicken and Sausage Gumbo

Chicken and Sausage Gumbo is a highly-seasoned stew and a Creole delight you do not want to pass up! The rich, filling, and oh-so-flavorful base boasts the holy trinity, aromatic herbs, and Cajun seasonings, and, of course, topped off with spicy sausage and chicken. Best of all, it's not any harder to make than a basic beef stew!

Course dinner

Cuisine Cajun, Creole, Southern

Prep Time 10

Cook Time 55

Total Time 1 5

Servings -8

Calories 210kcal

Author Imma

Ingredients

2½-3 pound chicken, skinless thighs, breast, or legs
Salt, pepper, and Creole seasoning, to taste
¼ cup canola oil
12 ounce smoked sausage, sliced
¼ cup unsalted butter
½ cup flour
1 medium onion, diced
1 medium green bell pepper, diced
1 cup celery, chopped (about 3 stalks)
1 tablespoon garlic, minced
1 tablespoon thyme, fresh or dried
2 bay leaves
6-7 cup chicken stock (or sub with water)
1 tablespoon Creole seasoning
1 tablespoon chicken bouillon powder (or one cube)
½ tablespoon smoked paprika
½ tablespoon gumbo file
2 green onion, chopped
2-3 tablespoon 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 2 tablespoons cooking oil over medium heat in a heavy-bottomed Dutch Cook or pot.
Add the chicken and sauté until browned on both sides, about 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.
Pour in remaining oil, butter, and flour, then cook on medium heat, stirring continuously, for about 10-15 minutes or until it turns a rich dark brown color - just like chocolate. (Check out How to Make Roux for detailed instructions.) Don't get distracted during this time, as it might burn.
When your roux has achieved the desired color, add the onion, green pepper, and celery to the pot and cook for about 6-7 minutes – stirring frequently.
Next, add minced garlic, bay leaves, and thyme - continue cooking for another 3 minutes.
Pour in chicken broth, Creole seasoning, chicken bouillon or cubes, paprika, and let it cook for 5 minutes.
Toss the cooked chicken back in the pot and cook for about 15 minutes. Then add sausage cook for about 5-10 minutes.
Then stir in filé powder, green onions, and chopped parsley.
Adjust thickness soup and flavor with broth or water and salt. The gumbo sauce should be thick.
Serve with cooked rice.

Notes

When making your roux, keep a close eye on it and don't walk away. You'll need to stir it continuously to keep it from burning while it thickens up.
My homemade Creole seasoning doesn't have any additional salt, but most store-bought versions do. If you use a Creole seasoning from the store, skip the salt to avoid over-salting, then add it to taste later.
Once you've followed all the recipe instructions, you can adjust the gumbo's thickness and flavor by adding broth or water and salt. Remember, gumbo sauce should be thick, so don't water it down 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