Description

This Chicken and Sausage Gumbo recipe is a hearty, flavorful Louisiana classic featuring a rich, deeply browned roux and a blend of aromatic vegetables, smoky sausage, tender shredded chicken, and fresh okra. Simmered to perfection, this gumbo is perfect served over steamed white rice and garnished with sliced green onions and hot sauce for an authentic Creole experience.

Ingredients

Scale

Roux

1 cup all-purpose flour
1 cup vegetable oil (plus 1 tablespoon)

Vegetables & Aromatics

3 ribs celery, diced
2 large yellow onions, diced
2 large green bell peppers, seeded and diced
5 cloves garlic, minced

Seasonings & Stock

2 teaspoons creole seasoning
6 to 8 cups chicken stock
2 bay leaves
1 teaspoon dried thyme
Salt, to taste
Pepper, to taste

Protein

1 pound andouille or cajun smoked sausage, sliced
6 cups shredded cooked chicken*

Additional Vegetable

1 pound okra, trimmed and chopped (frozen works too)

For Serving

Cooked white rice
Sliced green onion
Hot sauce

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Instructions

Make the Roux: Choose your method: either bake the roux in a large dutch oven at 350°F uncovered for 2 to 4 hours stirring occasionally until it reaches a milk chocolate brown color, or cook it on the stovetop over medium-low heat in a dutch oven, stirring constantly for 30 to 60 minutes until the roux is milk chocolate brown. Take care not to burn it by scraping the bottom frequently.
Sauté the Aromatics: Place the dutch oven with the finished roux over medium heat. Add diced celery, onions, and green bell peppers. Cook for about 8 to 10 minutes, stirring frequently, until the vegetables soften and onions become translucent.
Add Garlic and Seasoning: Stir in minced garlic and creole seasoning, cooking for about 1 minute until the garlic is fragrant.
Add the Stock and Herbs: Gradually pour in 6 cups of chicken stock, add bay leaves and dried thyme. Stir well, add salt, pepper, and extra creole seasoning to taste. Bring mixture to a boil, then reduce to a simmer and let it cook uncovered for approximately 45 minutes, stirring occasionally.
Sauté the Sausage: In a large skillet, heat 1 tablespoon of vegetable oil. Add sliced sausage and brown it until caramelized and heated through. Remove from heat.
Add Chicken, Sausage, and Okra: Into the simmering gumbo base, add the browned sausage and shredded cooked chicken. Stir to combine. Add chopped okra and continue to simmer uncovered for another 30 to 45 minutes until the gumbo thickens. Adjust thickness by adding more stock if needed. Skim off any excess grease that rises to the surface and remove bay leaves before serving.
Serve: Ladle gumbo over cooked white rice. Garnish with sliced green onions and add a few dashes of hot sauce if desired for extra heat.

Notes

The roux color significantly impacts the depth of the gumbo’s flavor; aim for a milk chocolate brown to get authentic flavor.
Be patient when cooking your roux; burning it will impart a bitter taste.
Shredded cooked chicken can be from rotisserie or boiled chicken breasts or thighs.
Frozen okra works well if fresh is unavailable; just make sure it’s thawed and drained if needed.
Adjust seasoning throughout cooking to suit your taste preferences.
Skimming grease helps reduce the heaviness and improves the texture of the gumbo.