This chicken and sausage gumbo recipe is a dark-roux stew of chicken and smoked sausage. It is not jambalaya or chicken and dumplings.
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Chicken and Sausage Gumbo
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
Chicken and Sausage Gumbo. From Your Daily Hit.
Ingredients
- 1/2 cup (120ml) oil
- 1/2 cup (60g) flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves
- 8 ounces (227g) smoked sausage, sliced
- 1 pound (450g) chicken thighs, cubed
- 6 cups (1.4L) broth
- 1 teaspoon thyme
- 1 teaspoon salt
- Cooked rice for serving
Instructions
- Stir oil and flour in a heavy pot over medium heat until the roux is brown, 15 to 25 minutes.
- Stir in onion, pepper, and celery. Cook until soft.
- Add garlic, sausage, and chicken. Pour in the broth, thyme, and salt.
- Simmer 45 to 60 minutes. Serve over rice.
Notes
The roux should be the color of peanut butter at least. A blond roux makes a pale gravy, not gumbo.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Roux
Constant stirring. Walk away and it burns.
Color
Peanut butter to chocolate. Stop before it smokes black.
Trinity
Into the hot roux, which stops the browning.
Simmer
Long enough for the chicken to turn tender and the fat to rise.
Nutrition (estimated)
About 420 calories per serving. Estimate only, not a lab test.
FAQ
Okra or filé?
A cup of okra in the last 20 minutes is traditional. This pot stands without it.
Roux burned?
If it smells acrid, throw it out and start again. Burnt roux ruins the pot.
Seafood?
Shrimp in the last 5 minutes. Do not simmer it for an hour.
Rice
In the bowl, not cooked in the gumbo.