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Chicken and Sausage Gumbo

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

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. 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. 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. 3

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

  4. 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. 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. 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. 7

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

  8. 8

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

  9. 9

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

  10. 10

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

Questions

Can I make Chicken and Sausage Gumbo gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chicken and Sausage Gumbo keep?

Refrigerate it 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.

Can I halve or double Chicken and Sausage Gumbo?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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