Chicken and Sausage Gumbo

Authentic Cajun chicken and sausage gumbo with a deep dark roux, smoky andouille, and bold flavor. Tomato-free and rich.

Course Main Course

Cuisine American

Keyword chicken stew recipes, gumbo recipes

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 781kcal

Author Kathleen

Ingredients

Proteins

1 pound andouille sausage, sliced
6 bone-in chicken thighs, skin removed

Vegetables: The Trinity + Aromatics

1 large yellow onion, diced
1 large green bell pepper, diced
2 ribs celery, diced
6 cloves garlic minced (divided use)

Roux

1 cup vegetable oil
1 cup all-purpose flour

Seasonings

2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper, adjust to taste
1/2 teaspoon dried basil
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 large dried bay leaves

Liquid

8 cups chicken broth
1 heaping teaspoon Better Than Bouillon chicken base

To Finish

3 green onions, sliced
Gumbo filé powder optional, to taste

For Serving

cooked long-grain white rice
potato salad optional but traditional

US Customary - Metric

Instructions

Brown the Sausage: Add the sliced andouille sausage (1 pound) to a large heavy-bottomed pot or Dutch oven over medium-high heat. Cook until well caramelized and the fat has rendered. Remove to a plate and set aside.
Brown the Chicken: Season the chicken thighs (6) lightly with salt and pepper. Brown them in the same pot, turning to get good color on all sides. Remove and set aside with the sausage.
Cook the Trinity: Add the onion (1), bell pepper (1), and celery (2 ribs) to the pot. Spread them out and cook over medium heat, scraping up the flavorful browned bits from the bottom of the pot. Let the vegetables soften and sweat, about 8–10 minutes.
Add half of the minced garlic (3 cloves), cook 30 seconds more, then remove the vegetables to a plate.
Make the Roux: Wipe the pot clean. Add the oil (1 cup) and flour (1 cup) and cook over medium-low heat, stirring constantly. Do not walk away.
The roux will gradually darken through several stages. Continue cooking and stirring until it reaches a deep chocolate-brown color, similar to dark milk chocolate. This can take 25–40 minutes. If it smells burned or turns black, discard and start over.
Bloom the Spices: Once the roux reaches the correct color, reduce the heat to low. Stir in: smoked paprika (2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), cayenne pepper (1/2 teaspoon).
Cook for 30–45 seconds, stirring constantly, just until fragrant.
Build the Gumbo: Return the sausage, chicken, and cooked trinity to the pot. Add the remaining minced garlic (3 cloves), oregano (1 teaspoon), thyme (1 teaspoon), basil (1/2 teaspoon), bay leaves (2), salt (2 teaspoons), and black pepper (1 teaspoon). Stir well to coat everything in the roux.
Slowly pour in the chicken broth (8 cups) while stirring. Add the Better Than Bouillon (1 heaping teaspoon), if using. Bring the gumbo just to a gentle simmer.
Reduce heat to low and simmer uncovered for about 2 hours, stirring occasionally. The chicken should become very tender and begin pulling away from the bone.
Shred the Chicken: Carefully remove the chicken thighs to a plate. Discard the bones and shred the meat. Return the shredded chicken to the pot and stir to combine.
Finish with Filé (Optional): Turn off the heat. If using, sprinkle in gumbo filé powder a little at a time, stirring, until the gumbo thickens slightly to your liking. Do not boil after adding filé, or it can turn stringy.
Serve: Ladle the gumbo over hot white rice. Garnish with sliced green onions. Serve with potato salad on the side, if desired.

Notes

Use a heavy pot. A Dutch oven holds steady heat, which helps the roux darken evenly and keeps the bottom from scorching.
Stir the roux constantly. This isn’t the moment to multitask — even a short pause can burn flour once it gets dark.
Stop at deep chocolate-brown, not black. You’re looking for dark milk chocolate or bittersweet chocolate color. If it smells sharp or burnt, it’s better to start over than risk a bitter gumbo.
Add your broth slowly. Pour it in a little at a time while stirring so the roux dissolves smoothly and you don’t end up with lumps.
Skim excess fat as it simmers. Andouille and chicken thighs can release extra fat — skimming a little off the top keeps the gumbo rich, not greasy.
Keep the simmer gentle. A low, steady simmer keeps the broth clear and lets the flavors meld without breaking the chicken down too aggressively.
Let it rest before serving. Gumbo thickens slightly as it sits, and the flavor gets even better after 15–20 minutes off the heat.
Season at the end. Cajun flavor builds as it cooks — taste after simmering and adjust salt, pepper, and cayenne right before serving.
Filé tip (if using). Add it only after the heat is off and stir well. Don’t boil the gumbo afterward, or the texture can turn stringy.

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