Chicken and Sausage Gumbo Recipe
This Louisiana Classic is famous for a reason. Chicken and sausage gumbo is a combination of smoked sausage and tender chicken in a tasty soup full of Cajun spices. It is perfection.
Video
Ingredients
- 1 Cup Vegetable Oil
- 1-¾ Cups All Purpose Flour
- 2 Pounds Smoked Sausage sliced
- ⅔ Pound Andouille Sausage chopped
- 2 Each Yellow Onions diced
- 2 Ribs Celery diced
- 2 Each Green Bell Peppers diced
- 5 Cloves Garlic minced
- 3 (48 Ounce) Boxes Chicken Broth
- 2 Tablespoons Creole Seasoning
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 3 Each Bay Leaves
- 2 Sprigs Fresh Thyme
- 8 Each Chicken Thighs deboned and skinned, cut into 2" pieces
- 2 Cups Rotisserie Chicken shredded
- 2 Each Green Onions chopped
Instructions
- Add the oil to a heavy bottomed stock pot (12 Quart is a good size). Add medium heat.1 Cup Vegetable Oil
- Add the flour and stir to combine. Keep the heat on low-medium and continue stirring.1-¾ Cups All Purpose Flour
- You'll notice the 'roux' will start to change color. You need it to be about the color of dark chocolate.
- Add the smoked sausage and andouille sausage. Stir into the roux and slightly caramelize the sausage.2 Pounds Smoked Sausage, ⅔ Pound Andouille Sausage
- Add the trinity of onions, bell pepper and celery. Cook over medium heat until translucent.2 Each Yellow Onions, 2 Ribs Celery, 2 Each Green Bell Peppers
- Add the minced garlic and cook a further 2 minutes.5 Cloves Garlic
- Add the chicken broth, stirring, and turn the heat to medium-high.3 (48 Ounce) Boxes Chicken Broth
- Add the seasonings, thyme and bay leaves.2 Tablespoons Creole Seasoning, 2 teaspoons Garlic Powder, 2 teaspoons Onion Powder, 3 Each Bay Leaves, 2 Sprigs Fresh Thyme
- Add the chicken thigh meat and stir to combine. Once you have a boil turn down the heat to a simmer and cover. Simmer for 3 hours.8 Each Chicken Thighs
- Remove the lid and add the deboned rotisserie chicken. Stir into the gumbo and replace the lid. Allow to simmer again for 20 minutes.2 Cups Rotisserie Chicken
- Remove the bay leaves and thyme stalks (if you can find them). Garnish with the chopped green onions.2 Each Green Onions
- Serve with white rice and potato salad.
Notes
Cut the sausage types differently so you can differentiate. I like to cut up the andouille sausage smaller so that it's not so much heat at one time - better for the kiddos.
Serve with potato salad and white rice.
You should offer Gumbo filé powder for people to add to their bowls. It's made from Sassafras leaves and thickens - plus it has a great flavor.
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Nutrition
Serving: 1g | Calories: 756kcal | Carbohydrates: 67g | Protein: 31g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1076mg | Fiber: 3g | Sugar: 2g
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