This Chicken and Sausage Gumbo is a hearty dish full of flavor! With tender chicken, spicy sausage, and lots of veggies, it warms you up on a chilly day. Plus, it’s a one-pot wonder!
I love how the rich broth brings everything together, making each spoonful comforting. Serve it over rice, and you’ll have a perfect meal that feels like a big hug from your kitchen! 😊
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless and skinless chicken thighs for their moistness and flavor. If you’re looking for a lighter option, you can swap them out for chicken breast, but keep in mind it may be less tender.
Smoked Sausage: Andouille sausage gives a nice kick to gumbo. If you can’t find it, feel free to use any smoked sausage or even turkey sausage for a healthier option.
Vegetable Oil and Flour: This combo is crucial for the roux. You can use olive oil or butter instead of vegetable oil if you prefer. Gluten-free flour can work too if you’re avoiding gluten.
Okra: Fresh is best, but you can use frozen okra if that’s what you have. If you’re not a fan, try using green beans or even zucchini as a substitution.
Cajun Seasoning: You can make your own Cajun seasoning with spices like paprika, cayenne pepper, and garlic powder. If you’re sensitive to spice, reduce the amount or use a milder seasoning blend.
How Do You Make a Perfect Roux?
The roux is the heart and soul of gumbo, lending it that deliciously rich flavor. It can be tricky, so here’s how to get it just right:
- Start by heating the oil in your pot over medium heat.
- Gradually whisk in the flour, stirring constantly to avoid lumps.
- Cook for 20-30 minutes, being patient as you stir to achieve a dark brown color (like chocolate) without burning it. The key is low, steady heat!
Don’t rush this step. A well-made roux contributes deep color and flavor, making your gumbo truly special! If it gets too dark too fast, lower the heat.
How to Make Chicken and Sausage Gumbo
Ingredients You’ll Need:
Meat:
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb smoked sausage, sliced (like Andouille)
For The Roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Veggies:
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 2 cups okra, sliced (fresh or frozen)
Liquids and Seasonings:
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tsp Cajun seasoning
- 1 bay leaf
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
For Garnish:
- 4 green onions, sliced
- Fresh parsley, chopped
For Serving:
- Cooked white rice
How Much Time Will You Need?
This delicious Chicken and Sausage Gumbo takes about 20-30 minutes for prep and about 1 hour to cook. So, you’re looking at roughly 1 hour and 30 minutes from start to finish. It’s well worth the wait for a hearty and flavorful dish!
Step-by-Step Instructions:
1. Make the Roux:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually stir in the flour. Keep stirring continuously to create a roux. Cook this for about 20-30 minutes until it turns dark brown, like chocolate. Be careful not to let it burn!
2. Sauté the Vegetables:
Once your roux is the right color, it’s time to add some flavor. Toss in the chopped onions, bell pepper, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft and tender.
3. Add Chicken and Sausage:
Next, add the chicken thighs and sausage slices to the pot. Stir everything together until the chicken and sausage are coated with the roux and vegetables. Let it cook for another 5-7 minutes until the chicken is starting to brown.
4. Combine Everything!
Pour in the chicken broth, undrained diced tomatoes, sliced okra, Cajun seasoning, bay leaf, and Worcestershire sauce. Stir the mixture well and bring it to a boil.
5. Simmer to Perfection:
Lower the heat and cover the pot. Allow it to simmer for about 45 minutes to 1 hour, stirring occasionally. This will help the chicken cook through and the flavors meld together beautifully. Don’t forget to season with salt and pepper to taste!
6. Serve and Enjoy:
Once done, serve the gumbo over cooked white rice. Top each bowl with sliced green onions and fresh parsley for a lovely finish. Enjoy your hearty bowl of Chicken and Sausage Gumbo!
Can I Use Frozen Okra in This Recipe?
Absolutely! If you’re using frozen okra, there’s no need to thaw it beforehand. Just add it directly to the pot when instructed. This saves time and helps maintain the gumbo’s texture.
What Can I Substitute for Smoked Sausage?
If you can’t find smoked sausage or prefer a different flavor, kielbasa or chorizo are great alternatives. For a lighter option, you can also use turkey sausage. Just cut it into slices and cook it until browned.
How to Store Leftover Gumbo
Leftover gumbo can be stored in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. To reheat, just thaw overnight in the fridge and warm it on the stove or in the microwave!
Can I Make This Gumbo Spicier?
Definitely! To add more spice, consider increasing the Cajun seasoning or adding hot sauce to taste. You can also include diced jalapeños or cayenne pepper during cooking for an extra kick! Just start with a small amount and taste as you go.
