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Chicken and Sausage Gumbo

A hearty and flavorful stew from Louisiana, combining chicken, sausage, and the Holy Trinity of vegetables in a rich roux-based broth. Perfect for family gatherings or cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Creole
Calories: 320
Ingredients Method Notes

Ingredients
  

Meats
  • 1 lb chicken thighs, boneless and skinless
  • 1 lb smoked sausage, sliced
Vegetables
  • 1 cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 3 cloves garlic, minced
Liquids
  • 6 cups chicken broth
  • 1 can diced tomatoes (14.5 oz)
Seasoning
  • 2 tablespoons Cajun seasoning
  • to taste Salt and pepper
Roux Base
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
To Serve
  • Cooked rice for serving
  • Green onions for garnish

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually add the flour while stirring constantly. Cook for about 20-30 minutes until it turns a deep golden brown.
  2. Once the roux reaches the desired color, add the chopped onions, green bell pepper, celery, and minced garlic. Sauté for around 5-7 minutes, until the vegetables are tender.
  3. Stir in the chicken thighs and sliced sausage, cooking for another 5 minutes.
  4. Pour in the chicken broth and diced tomatoes, then add the Cajun seasoning and bay leaf. Stir and bring to a boil.
  5. Reduce the heat to low, cover, and let simmer for at least 45 minutes.
  6. Remove the bay leaf and season with salt and pepper to taste before serving.
  7. Serve the gumbo over cooked rice and garnish with chopped green onions.

Notes

The longer the gumbo simmers, the better the flavors meld together. This dish can be made ahead of time and tastes even better the next day.