Introduction
This Authentic Chicken and Sausage Gumbo is a true Louisiana classic, rich with deep flavor and slow-cooked tradition. Built on a dark roux and layered with smoky sausage, tender chicken, and aromatic vegetables, this gumbo delivers bold, soulful comfort in every spoonful. Perfect for gatherings, cold days, or when you want a taste of the South, this recipe stays true to its roots.
Ingredients
You’ll need:
– 1/2 cup vegetable oil
– 1/2 cup all-purpose flour
– 1 onion, chopped
– 1 green bell pepper, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 12 ounces andouille sausage, sliced
– 1 pound chicken thighs, cubed
– 6 cups chicken stock
– 2 bay leaves
– 1 teaspoon paprika
– 1/2 teaspoon cayenne (optional)
– Salt and black pepper to taste
– Cooked white rice, for serving
– Chopped green onions, for garnish
Steps
Heat oil in a large pot over medium heat.
Whisk in flour and cook, stirring constantly, until dark brown.
Add onion, bell pepper, and celery; cook until softened.
Stir in garlic and sausage.
Add chicken and cook until lightly browned.
Pour in chicken stock and add bay leaves and spices.
Bring to a simmer and cook uncovered for 45–60 minutes.
Stir occasionally and adjust seasoning.
Remove bay leaves before serving.
Serve hot over rice and garnish with green onions.
Variations
– Add shrimp in the last 10 minutes
– Use smoked turkey instead of sausage
– Make it spicier with extra cayenne
– Add okra for thickness
Tips
– Take your time with the roux
– Stir constantly to prevent burning
– Use chicken thighs for best flavor
– Gumbo tastes better the next day
Conclusion
This Louisiana-style Chicken and Sausage Gumbo is bold, hearty, and deeply satisfying. With its rich roux and slow-simmered flavor, it’s a dish that brings tradition, warmth, and comfort straight to your table.
FAQs
Can I freeze gumbo?
Yes, freeze without rice for up to 3 months.
Is filé powder required?
No, it’s optional and added at the end if desired.
