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.