What is Gumbo Anyway?
Gumbo is an aromatic soup that is extra thick, like a stew. It is most often associated with Louisiana’s Creole cuisine. Still, in reality, the techniques, flavors, and ingredients come from all over the globe, including African, French, and even Native American influences. The trademark touch is okra and gumbo filé, from the sassafras tree. Typically, gumbo is made with whatever protein is available, making for multiple variations on this dish – each delicious in its own right.
What You Need for Chicken and Sausage Gumbo
Skinless Chicken – You can use just about any chicken cut in this recipe. Thighs, breasts, or legs all work wonderfully. The recipe works for just about any protein choice, so if you have leftover turkey or want to use pork, go for it.Smoked Sausage – Typically smoked andouille sausage is the go-to sausage for gumbo, but any sausage that’s been smoked will taste great.Unsalted Butter and Flour – A good roux is vital for this recipe because it gives gumbo its classic thick texture. You can use a cornstarch or arrowroot slurry if you want a gluten-free version. It won’t have that toasted flavor, but it will still be delicious.Onion, Green Bell Pepper, Celery – The holy trinity’s contrasting sweet, bitter, and earthy flavors add character and depth to the dish.Seasonings – Thyme, bay leaves, garlic, Creole Seasoning, and smoked paprika all come together for the perfect gumbo. You can use fresh thyme or dried in this recipe to augment earthy flavors with a subtle hint of floral and mint flavor.Gumbo Filé – Sometimes called file powder, gumbo file is actually the powdered leaves of the sassafras tree, and it serves to flavor and thickens the dish.
How to Make Chicken and Sausage Gumbo
Sauté the Meats Make the Roux Complete the Gumbo
Recipe Variations
Try some other incredible gumbo recipes for a change of pace.
Gumbo RecipeSeafood GumboOkra GumboShrimp Gumbo
Tips and Tricks
Make-Ahead Instructions
Chicken and sausage gumbo is a great make-ahead meal! Simply follow recipe instructions and then reheat and serve the next day. I think it tastes even more mouthwatering the next day. You can also freeze this gumbo in an airtight container for 4-6 months if you want to make it way ahead of time. Gently reheat it on the stovetop when you’re ready to serve it up.
Serving and Storage Instructions
Serve your gumbo hot off the stove over a steaming hot bowl of white rice. It’s a classic combination that doesn’t get any better. Store your leftover gumbo in an airtight container in the fridge for 3-5 days. You can also freeze leftovers, as mentioned above. Reheating gumbo is incredibly easy. Simply put the leftovers back in a pot on the stove and gently reheat it over medium heat until it’s heated through.
What Goes with Chicken and Sausage Gumbo?
Traditionally, gumbo is always served along with a steaming bowl of white rice, but a couple of other sides will really complete this Southern meal. Try serving it alongside some skillet cornbread or cornbread muffins. You can also serve it with one of my favorite classic Southern sides: fried okra. I love to include a loaf of homemade garlic bread on the table as well because you’re definitely going to want some bread to dip in that thick, flavorful gumbo! 🤤
More Cajun and Creole Recipes to Try
Shrimp Etouffee – A juicy shrimp dish smothered in a flavorful roux that’s equally bold and delicious.Crawfish Etouffee – A buttery, herby, juicy recipe that will convince even the biggest crawfish skeptic.Cajun Corn Shrimp Soup – Corn, shrimp, and tomatoes come together to make a scrumptious soup that will warm you to your core.Creole Chicken Okra – A hearty, healthy, and filling soul food dish that goes amazingly with hot, steamed rice.Cajun Chicken Alfredo – This one-pot dish is creamy and delicious with just the right amount of heat.
Conclusion
This dish is the perfect weeknight meal with the kids or a family get-together on the weekend. So go give it a try! Once you’ve tasted chicken sausage gumbo in all its glory, I’ve no doubt you’ll be adding it to your weekly rotation of favorite recipes. 🤩 And if you don’t mind, rate the recipe if you’ve tried it. Thank you!!!
Watch How to Make It
[adthrive-in-post-video-player video-id=”SLtijH2I” upload-date=”2022-02-28T07:00:00.000Z” name=”Chicken and Sausage Gumbo” description=”hly-seasoned stew is one Creole delight you do not want to pass up! Its rich, filling, and oh-so-flavorful base boasts the holy trinity, aromatic herbs, and Cajun seasonings, and, of course, topped off with spicy sausage and chicken. ” player-type=”collapse” override-embed=”false”]
title: “Chicken And Sausage Gumbo” ShowToc: true date: “2024-10-11” author: “Holly Gurnett”
Why We Love New Orleans Gumbo
We have a delicious New Orleans Seafood Gumbo here on the site, but for those that can’t or don’t eat seafood this traditional Louisiana Chicken and Sausage Gumbo recipe is simple, as far as gumbo goes, yet comforting, and packed with flavor! The key to making a wonderful gumbo is to start with a dark rich roux. Most of the time, when you make a roux, you delicately cook the flour and fat together until light golden-brown and color. Yet for gumbo, the roux needs to be cooked until it reaches a deep dark rich brown to enhance the gumbo color and deep rustic flavor. The process of making a roux can take up to 20 minutes, but is well worth the time. The other secret tip for making gumbo is to make it early in the day and then let it sit and rest so that the flavors can mix and mingle. Then re-warm the gumbo before serving with steamed rice!
Ingredients You Need
Butter – unsalted Canola oil – or other high-heat and neutral-flavor cooking oil, like avocado or vegetable oil All-purpose flour – or your preferred gluten-free replacement Chicken – boneless and skinless chicken thighs (or breasts) Andouille sausage – pork or chicken, sliced into thin discs Bell peppers – a combination of red and green bell pepper is classic, but use whatever color you like Onion – peeled and diced Celery – diced Garlic – minced Chicken broth – or water Okra – frozen, no need to thaw Canned diced tomatoes – low sodium or unsalted Spices – bay leaves, cajun seasoning, dried thyme, cayenne pepper, salt and pepper Chopped parsley – fresh, to garnish
Plus long grain rice, for serving.
How to Make Gumbo with Chicken and Sausage
First, make the roux. Place a large 6-8 quart soup pot (or dutch oven) over medium heat. Add the butter, oil, and flour to the pot. Whisk to form a smooth paste. Then continue to stir and watch the roux for as long as it takes until it reaches a dark chocolate color. Stir the roux every minute so that it doesn’t burn but browns. Depending on your heat source and the cooking vessel you are using this could take as little as 8-10 minutes or up to 20 minutes. Don’t rush, and don’t stop stirring! Pro Tip: The roux color affects the gumbo’s flavor and appearance. However, the roux proportions act as a thickener for the gumbo. Once the roux reaches a deep chocolate color, add the sliced sausage, diced bell pepper, onion, celery, and garlic. Stir and sauté the sausage and vegetables for 5 to 10 minutes, until the veggies are softened. Next add the whole chicken thigh pieces, chicken broth, cut okra, diced tomatoes and juices, bay leaves, Cajun seasoning, dried thyme, and cayenne pepper. Stir well and bring to a simmer. Partially cover the pot and simmer for 25 to 30 minutes, stirring every 5 minutes. Then remove the cooked chicken thighs with tongs. Use two forks to shred the chicken into large pieces. Place the shredded chicken back into the pot and stir. Now cover the pot and turn off the heat. Allow the gumbo to rest for at least 1 hour, but up to several hours. Meanwhile, cook 2 cups of long-grain rice, according to the package instructions. Pro Tip: If resting the sausage gumbo for longer than 3 hours, allow the pot to cool completely and place it in the refrigerator.
Serving Suggestions
When ready to serve, turn the heat to medium, and bring the gumbo to a simmer. Simmer for 5 minutes until nice and hot. Stir in fresh chopped parsley, and serve over a bowl of fluffy white rice, with hot sauce on the side, and chopped green onions as an extra garnish. Or consider serving with low-carb cauliflower rice! This classic dish is also perfect to pair with other southern sides like collard greens and hearty red beans. And I love to serve with fluffy squares of cornbread or corn pone for sopping up any extra gumbo sauciness.
Looking for More Southern Recipes? Be Sure to Try:
Shrimp Jambalaya Cajun Dirty Rice Creamy Skillet Cajun Chicken and Mushrooms Recipe Easy Red Beans and Rice Cajun Chicken and Rice Casserole Grilled Blackened Chicken
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