Classic Chicken and Sausage Gumbo Recipe
Get ready for a bowl of gumbo that demands respect. Chicken and sausage join forces in this Louisiana classic, delivering smoky, savory bliss. The magic begins with a rich roux, which, let’s face it, requires the patience of a saint (or a cook with a Netflix queue). Bold spices and fresh vegetables do the heavy lifting while that irresistible smoky flavor seals the deal. Serve it over rice, and suddenly your kitchen is the hottest spot in the bayou. Don’t skimp on the sausage—life’s too short for bland gumbo. Let’s do this right.
Classic Chicken and Sausage Gumbo Recipe
A hearty and savory gumbo packed with chicken, sausage, and bold Cajun flavors that will warm your soul.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion diced
- 1 bell pepper diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 1 pound andouille sausage sliced
- 1 pound boneless skinless chicken thighs, cut into chunks
- 6 cups chicken stock
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup green onions chopped
- Cooked white rice for serving
Instructions
- Make the roux: Heat vegetable oil in a large pot over medium heat. Stir in the flour and whisk constantly for 15 minutes until deep brown.
- Cook the vegetables: Add onion, bell pepper, celery, and garlic to the roux. Stir and cook for 5 minutes until softened.
- Brown the sausage and chicken: Toss in sausage and chicken chunks. Cook for 8 minutes until browned and fragrant.
- Add the spices: Stir in paprika, cayenne pepper, thyme, and bay leaves. Season generously with salt and black pepper.
- Simmer the gumbo: Pour in chicken stock and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.
- Final touch: Stir in chopped green onions and remove the bay leaves. Adjust seasoning as needed.
- Serve: Ladle hot gumbo over white rice and garnish with extra green onions if desired.
Notes
Nutritional Information (Per Serving):
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Vitamin C: 15%
- Calcium: 5%
- Iron: 10%
- Potassium: 8%
- Vitamin A: 12%
Additional Notes/Tips:
- Spice Level: Dial back the cayenne if you’re spice-averse, or double it for some serious kick.
- Protein Swap: Try shrimp or crab for a seafood twist.
- Storage: Keeps well in the fridge for up to 3 days. Reheat gently over low heat.
- Serving Suggestion: A side of cornbread never hurt anybody.
