Chicken and Sausage Gumbo
Rich, dark roux-based gumbo with chicken and andouille sausage — a Louisiana classic.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
20m
Cook Time
90m
Servings
8
Difficulty
Medium
Estimated Nutrition
Per serving · estimated
Calories
480
Protein
28 g
Carbs
32 g
Fat
26 g
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Ingredients
Shop the tools- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 lb chicken thighs, diced
- 1 lb andouille sausage, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 bay leaves
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- 2 cups sliced okra
- Cooked rice
- Green onions and filé powder for serving
Instructions
Make roux: heat oil in large pot, whisk in flour. Cook, stirring constantly, 20-30 minutes until dark chocolate brown.
Add onion, bell pepper, and celery. Cook 5 minutes.
Add garlic and cook 1 minute.
Add chicken, sausage, bay leaves, Cajun seasoning, thyme, and cayenne.
Bring to boil, then simmer 45 minutes.
Add okra and simmer 15 more minutes.
Remove bay leaves and adjust seasoning.
Serve over rice with green onions and filé powder.
Chef's Comfy Tip
Don't rush the roux - it's the foundation of great gumbo. Stir constantly and be patient for that deep, nutty flavor.
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