How To Make Chicken And Sausage Gumbo – A Step-By-Step Guide
Gumbo is a hearty, flavorful stew that originated in Louisiana and is a staple of Creole and Cajun cuisine. It typically consists of a rich, dark roux, vegetables (the holy trinity of onion, celery, and bell pepper), stock, meat or shellfish, and okra or filé powder for thickening. Chicken and sausage gumbo is a popular variation that combines smoky, spicy sausage with tender chicken in a sauce that’s out of this world.
If you’ve never made gumbo before, don’t be intimidated. With the right technique and a little patience, you can make an authentic tasting gumbo at home. Here is a step-by-step guide to making delicious chicken and sausage gumbo.
Ingredients You’ll Need
- Andouille sausage – Adds a smoky, spicy flavor
- Bone-in chicken pieces – Thighs and legs work well
- All-purpose flour – To make the roux
- Vegetable or canola oil – For making the roux
- Onion, celery, bell pepper (the holy trinity) – Provides an aromatic base
- Chicken stock – Use homemade if possible for the best flavor
- Garlic
- Bay leaves
- Creole seasoning – A blend of spices like paprika, thyme, cayenne
- Dried thyme
- Worcestershire sauce
- Hot sauce
- Okra – Fresh or frozen, for thickening
- Green onions – For garnish
- Cooked white rice – For serving
- Filé powder (optional) – For extra thickness
Making the Roux
The roux is what gives gumbo its deep, rich flavor. Making a dark brown roux does take some time and patience, but it’s worth the effort. You’ll want to cook equal parts oil and flour over low heat, stirring constantly, until the mixture reaches a dark chocolate brown color. This can take 30-60 minutes. Be careful not to burn the roux or you’ll have to start over. Once it’s done, the rest of the gumbo comes together easily.
Sautéing the Aromatics
In the same pot you made the roux, sauté the onion, celery, and bell pepper until soft and fragrant. Then stir in the garlic and Creole seasoning and cook for a minute more. The holy trinity flavors the gumbo.
Simmering the Gumbo
Whisk in the chicken stock until smooth and add the bay leaves, thyme, Worcestershire sauce, and hot sauce. Bring to a boil then reduce heat and simmer for 45 minutes to an hour to develop flavor.
Adding the Chicken and SausageIn a separate pan brown the andouille sausage until crispy. Add the cooked sausage and boneless chicken to the pot and continue simmering. The chicken will cook through in the gumbo.
Thickening with Okra
Once the gumbo has simmered, stir in the okra and cook 30-45 more minutes until thickened to your desired consistency. Okra thickens the gumbo naturally without the sliminess some dislike.
Finishing Touches
After cooking, remove bay leaves and chicken bones. Shred the chicken into the gumbo and add green onions. Some also add filé powder at the end for extra thickness.
Serving Chicken and Sausage Gumbo
Spoon the gumbo over a bowl of hot cooked white rice. Top with extra green onions and hot sauce if desired. Enjoy this hearty Cajun comfort food!
Tips for the Best Gumbo
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Make your own chicken stock using a whole chicken for maximum flavor. Or use a mix of chicken stock and broth.
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Cook the roux low and slow. The darker it gets without burning, the better it will taste.
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Cut the okra in rounds rather than pieces so it distributes better for thickening.
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Add hot sauce, extra Creole seasoning, or cayenne at the end to adjust spice level.
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Let the gumbo sit for 10-15 minutes before serving so flavors meld.
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Gumbo freezes well for up to 3 months. Thaw in fridge before reheating.
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Serve with potato salad, cornbread, or biscuits for a full Southern meal.
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Filé powder adds complexity but avoid using too much or the gumbo can become stringy.
Experiment with different types of sausage or add shrimp or crab for extra flavor. The beauty of gumbo is you can customize it to your taste. With this step-by-step guide, you can now make this Louisiana classic at home. Just be prepared for requests for seconds! Chicken and sausage gumbo is a comforting, hearty dish full of authentic bayou flavor.
Chef Isaac Toups brings Cajun flavor to your kitchenLast Updated: Friday, March 3, 2023 2:55 PM
Chef Isaac Toups is known for being bold–from his playful and welcoming demeanor to the spice he brings to his Cajun cooking. New Orleanians and visitors alike flock to his restaurants to get a taste of authentic Louisiana cuisine in a laid-back atmosphere.
Whether youre here in NOLA or not, you can still experience his one-of-a-kind cooking through this recipe for Chicken and Sausage Gumbo, with an additional recipe for cornbread on the side.
And to top it all off, Chef Isaac also provided a spotify playlist full of some of his favorite songs to cook to. So grab your ingredients, queue up the tunes, and get ready to impress your quarantine krewe with a comforting bowl of Cajun gumbo.
And if you like the flavors you find here, be sure to grab a copy of Isaac’s cookbook, Chasing the Gator. Isaac Toups | New Orleans in one word: Wild
Chef Isaac Toups’ Chicken & Sausage Gumbo
- 4 bone-in, skin-on chicken thighs
- 3 tsp kosher salt, divided
- 2 tsp ground black pepper, divided
- ½ cup grapeseed oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 1 large red bell pepper, diced
- 2 ribs of celery, diced
- 10 cloves garlic, crushed
- 4 bay leaves
- 1 (12-oz) bottle of amber-style beer
- 5 cups chicken stock
- ½ tsp cayenne pepper
- 1 lb andouille sausage (or your favorite smoked sausage), cut into bite-sized pieces
- Rice
- Sliced green onions
- Hot Sauce
- Cornbread (recipe to follow)
- Preheat the oven to 400°F. Season the chicken thighs with 2 teaspoons of the salt and 1 teaspoon of the black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside. Dont Throw that fat away, it’s going in the gumbo later.
- In a heavy Dutch oven over medium heat, make a dark roux, using the oil and flour, about 45minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery, and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is rocking hot, so these vegetables are going to cook really quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.
- Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer.
- Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt and 1 teaspoon black pepper and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.
- Do not skim that fat off the top.
- Serve with rice. I put the gumbo down in each bowl first and then put the rice on top. Garnish with sliced green onions. If you want to bump up the heat, add a little bit of hot sauce.
How to Make Chicken & Sausage Gumbo | Allrecipes
FAQ
What are the ingredients for chicken and sausage gumbo?
Do you cook the chicken before putting it in gumbo?
Chicken: To develop the flavor of the gumbo, start by cooking the chicken and reserving the liquid. I use boneless, skinless chicken breasts, thighs, or a mixture. It cooks quickly for a delicious broth.
Should you cook sausage before adding it to gumbo?
If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often “fix” it. Stir in the andouille sausage: Cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it).
What are the ingredients for gumbo?
Gumbo typically includes a roux, a mixture of flour and fat that serves as the base, along with a “holy trinity” of vegetables (onion, celery, and bell pepper), meat (such as andouille sausage, chicken, or seafood), broth, and seasonings like Cajun or Creole seasoning, bay leaf, and thyme.