Chicken and Sausage Gumbo

 

Ingredients

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large yellow onion, diced

1 green bell pepper, diced

3 celery stalks, diced

4 cloves garlic, minced

1 lb andouille sausage, sliced into rounds

1 1/2 lbs chicken thighs (boneless, skinless), cut into chunks

8 cups chicken stock

2 bay leaves

1 tsp dried thyme

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

2 tsp salt (to taste)

1 tsp black pepper

1 tbsp Worcestershire sauce

1 cup okra, sliced (optional but traditional)

1/2 cup green onions, sliced

1/4 cup fresh parsley, chopped

Cooked white rice (for serving)

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Instructions

1. Make the roux:

In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.

Slowly whisk in flour and cook, stirring constantly, until roux turns a deep brown color (about 20–25 minutes). Be careful not to burn.

2. Add the vegetables:

Stir in onion, bell pepper, celery, and garlic. Cook 5 minutes until softened and aromatic.

3. Brown the sausage & chicken:

Add sausage slices and chicken pieces. Cook until lightly browned.

4. Simmer the gumbo:

Pour in chicken stock and stir to combine. Add bay leaves, thyme, paprika, cayenne, salt, black pepper, and Worcestershire sauce.

Bring to a boil, then reduce to low heat and simmer uncovered for about 45–60 minutes, stirring occasionally.

5. Add final touches:

Stir in okra (if using) and cook an additional 10 minutes.

Remove bay leaves, then add green onions and parsley. Adjust seasoning to taste.

6. Serve:

Ladle gumbo into bowls over hot cooked white rice. Enjoy with hot sauce on the side if desired.