Cajun & Creole Free recipe

Chicken and Sausage Gumbo

If you have never made Chicken and Sausage Gumbo at home, this is the version to start with: a dark, rich gumbo with chicken and smoked sausage. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 25 min Cook: 65 min Total: 90 min

90Minutes

8Servings

4.6Rating

AdvancedLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 8 servings

1 lb chicken thighs, cubed
1 lb andouille sausage, sliced
3/4 cup oil
3/4 cup flour
1 onion diced
1 bell pepper diced
2 celery stalks diced
4 cloves garlic minced
8 cups chicken broth
2 tsp Cajun seasoning
3 green onions
cooked rice

Estimated Nutrition (per serving)

325Calories

18gFat

24gCarbs

17gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Make a dark roux: heat the oil in a heavy pot and whisk in the flour. Cook, stirring constantly, 25 to 30 minutes until it is the color of dark chocolate. Do not walk away - a burnt roux must be thrown out.
Step 2
Add the onion, bell pepper, and celery to the roux and cook 5 minutes, then the garlic for 1 minute.
Step 3
Slowly whisk in the broth and add the Cajun seasoning. Bring to a simmer.
Step 4
Add the sausage and chicken and simmer gently 45 minutes, skimming any fat from the top.
Step 5
Stir in the green onions.
Step 6
Serve over rice with hot sauce on the side.

Cook's tips

This tastes even better the next day, once the flavors have had time to sit together in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking