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A bowl of Authentic Chicken and Sausage Gumbo served with fluffy white rice, garnished with green onions, placed on a rustic wooden surface.

Authentic Chicken and Sausage Gumbo

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This authentic gumbo, packed with rich flavors, features shredded chicken thighs, spicy sausage, and a deeply developed dark roux for a comforting Louisiana-style dish.
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Simmering 1 hour 15 minutes
Total Time 3 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: American, Cajun
Calories: 492
Ingredients Method Nutrition Notes

Ingredients
  

  • ⅔ cup plus 1 tablespoon light-flavored oil vegetable or canola oil
  • 1.25 pounds boneless skinless chicken thighs about 4 thighs
  • Salt and cracked black pepper to taste
  • ¼ pound spicy smoked sausage such as Andouille sliced
  • ⅔ cup all-purpose flour
  • 1 large onion yellow or white chopped
  • ½ large green bell pepper rinsed seeded and chopped
  • 1 medium red bell pepper rinsed seeded and chopped
  • 2 large celery ribs rinsed sliced lengthwise and chopped
  • 5 cloves garlic minced
  • ¼-½ teaspoon cayenne pepper adjust to taste
  • 1-2 tablespoons paprika sweet or smoked
  • 4 cups chicken stock store-bought or homemade
  • 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 1-2 tablespoons Worcestershire sauce optional

Method
 

  1. Heat 1 tablespoon of oil in a large, heavy-bottomed Dutch oven over medium-high heat.
  2. Season the chicken thighs with salt and pepper on both sides. Cook them in the pot until browned on both sides, about 5-6 minutes per side. Transfer to a paper towel-lined plate to drain. Let cool, then shred the chicken using two forks or your hands. Set aside.
  3. Add the sliced sausage to the same pot and cook until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate to drain using a slotted spoon.
  4. Add the remaining ⅔ cup of oil to the pot, then whisk in the flour. Stir with a wooden spoon to form a paste. Lower the heat to medium-low and cook the roux, stirring constantly, until it reaches a dark chocolate brown color. This should take 30-40 minutes. If the roux starts to burn, lower the heat further. Be cautious and stir frequently to prevent scorching.
  5. Once the roux reaches the desired color, add the onion, bell peppers, and celery. Stir to combine. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes. Add the garlic and cook for 1 more minute.
  6. Stir in black pepper, paprika, and cayenne pepper. Then pour in the chicken stock, add the bay leaves and thyme, and stir to combine. Bring the mixture to a simmer over medium heat.
  7. Let the gumbo simmer uncovered for 40 minutes, stirring occasionally. Add salt to taste as needed.
  8. Add the shredded chicken, sausage, and Worcestershire sauce (if using). Simmer the gumbo for an additional 35-40 minutes until it thickens to a stew-like consistency. Skim off any fat that rises to the top during cooking.
  9. Remove the gumbo from the heat and discard the bay leaves and thyme sprigs. Adjust seasoning with more salt and pepper if needed. Serve with warm white rice and garnish with sliced scallions.

Nutrition

Serving: 1ServingCalories: 492kcalCarbohydrates: 19.6gProtein: 31.4gFat: 31.8gSaturated Fat: 3.8gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 6.2gCholesterol: 84mgSodium: 591mgPotassium: 419mgFiber: 3gSugar: 3.6gVitamin A: 8IUVitamin C: 45mgCalcium: 4mgIron: 17mg

Notes

This gumbo is perfect for family meals and leftovers taste even better! Serve it with warm rice for the complete experience.

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