Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 2 medium yellow onion, diced; 4 celery stalks, diced; 1 large green bell pepper, diced; 6 garlic cloves, minced; 12 oz andouille sausage, sliced into rounds; 3 lbs bone-in, skin-on chicken thighs; 8 cups low-sodium chicken stock; 1 can canned diced tomatoes, drained; 2 cups frozen sliced okra; 1 tbsp Cajun seasoning blend; 2 dried bay leaves; 1/2 tsp dried thyme; 1 tsp file powder (optional thickener); 1 tsp kosher salt; 4 cups cooked long-grain white rice

A deeply flavored Cajun gumbo built on a dark roux and the holy trinity of vegetables, loaded with tender chicken thighs and smoky andouille sausage. Serve over white rice for a hearty bowl of Louisiana comfort.

130 minHardServes 8480 cal/serving

CajunSoupStovetopStandardHigh ProteinHigh FiberLow-SodiumAlcohol-Free

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Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
2 medium yellow onion, diced
4 celery stalks, diced
1 large green bell pepper, diced
6 garlic cloves, minced
12 oz andouille sausage, sliced into rounds
3 lbs bone-in, skin-on chicken thighs
8 cups low-sodium chicken stock
1 can canned diced tomatoes, drained
2 cups frozen sliced okra
1 tbsp Cajun seasoning blend
2 dried bay leaves
1/2 tsp dried thyme
1 tsp file powder (optional thickener)
1 tsp kosher salt
4 cups cooked long-grain white rice

Instructions

1

Heat 1/2 cup vegetable oil in a large, heavy-bottomed Dutch oven over medium heat. Add 1/2 cup all-purpose flour and whisk constantly for 25-35 minutes until the roux reaches the color of dark chocolate. Reduce heat if it smells burnt.
2

Add 2 medium diced yellow onion, 4 diced celery stalks, and 1 large diced green bell pepper to the roux. Cook, stirring, for 5-6 minutes until softened.
3

Add 6 minced garlic cloves and 12 oz sliced into rounds andouille sausage and cook for 2 more minutes.
4

Gradually whisk in 8 cups low-sodium chicken stock, one cup at a time, letting each addition blend in before adding the next.
5

Add 3 lbs bone-in, skin-on chicken thighs, 1 can drained canned diced tomatoes, 1 tbsp Cajun seasoning blend, 2 dried bay leaves, 1/2 tsp dried thyme, and 1 tsp kosher salt. Bring to a boil, then reduce to a gentle simmer.
6

Simmer uncovered for 45 minutes, until the chicken is fully cooked through to an internal temperature of 165 degrees F and tender enough to shred.
7

Remove the chicken from the pot. Discard the skin and bones, shred the meat, and return it to the pot.
8

Add 2 cups frozen sliced okra and simmer for 10 more minutes. Remove and discard the bay leaves.
9

Stir in 1 tsp file powder (optional thickener) to thicken, if desired. Taste and adjust seasoning.
10

Serve ladled over 4 cups cooked long-grain white rice.

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Questions

How long does Chicken and Sausage Gumbo take?

As written, 130 minutes: 40 of prep and 90 of cooking. The longest single stretch is step 6 (45 minutes): "Simmer uncovered for 45 minutes, until the chicken is fully cooked through to an internal temperature of 165 degrees F and tender enough to shred."

What internal temperature should Chicken and Sausage Gumbo reach?

For Chicken and Sausage Gumbo, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for andouille in Chicken and Sausage Gumbo?

The entry for Chicken and Sausage Gumbo calls for 12 oz andouille sausage, sliced into rounds. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Can I use chicken breasts instead of chicken thighs in Chicken and Sausage Gumbo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken and Sausage Gumbo uses 3 lbs bone-in, skin-on chicken thighs.

How long does Chicken and Sausage Gumbo keep?

Refrigerate Chicken and Sausage Gumbo for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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