Chicken and Sausage Gumbo
Chicken and sausage gumbo is a classic dish that brings the warmth of Southern comfort to your table. A cajun classic!
Ingredients
- 1.5 Tablespoons avocado oil (plus more if making your own roux - see For the roux section)
- 2 Tablespoons cajun seasoning divided
- 1 1/2 pounds boneless skinless chicken thighs about 6 chicken thighs, patted dry
- 1, 12- ounce package andouille sausage about 4 sausages, sliced into 1/2” half moons (we use turkey/chicken andouille, any type andouille works)
- 1 large yellow onion diced small
- 2 bell peppers seeded and diced small
- 4 ribs celery diced small
- 4-6 garlic cloves minced
- 6 cups chicken broth
- 2 bay leaves
- 2 teaspoons fresh chopped thyme
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4-1/2 cup thinly sliced scallions both white and green parts (2 to 4 scallions)
- Cooked white or brown rice for serving
For the roux
- 1/2 cup all-purpose flour
- 1/2 cup avocado oil (or oil of choice - can sub some with fat renderings from andouille, if you have any)
Instructions
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Cook the chicken: In a large dutch oven pot, add 1 tablespoon avocado oil and heat over medium-high for 1 minute. Pat chicken thighs dry with paper towel & season with 1 tablespoon cajun seasoning on all sides. Place the chicken thighs into the pot and sear for 7-8 minutes on each side, until the edges are golden and crispy and mostly cooked through. Transfer to a medium bowl and set aside.
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Cook the sausage: To the now-empty pot, add 1⁄2 tbsp more oil and add the sliced sausages, and cook for 3-5 minutes, stirring often, over medium-high heat until they look crisp. Transfer cooked sausage to the bowl of chicken.
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Add a spash of broth to the pan (about 2 Tablespoons), simmer and scrape any browned bits off of the bottom of the pan, then pour it over the chicken-sausage bowl.
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Make the roux: Carefully use a paper towel to wipe the pot clean. Add the remaining 1/2 cup of oil to the pot over medium-low heat. Add the flour and whisk constantly until the rough darkens and becomes a deep brown color, about 15-20 minutes. Mix in the onions, peppers, celery and garlic. Cook for 8 minutes, mixing often so as not to burn the roux.
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Assemble the gumbo: Very slowly add the chicken broth to the roux and whisk constantly until it is well combined and not clumpy. Mix in remaining 1 tablespoon cajun seasoning, bay leaves, chopped thyme, Worcestershire sauce, salt and pepper.
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Shred the cooked chicken using a fork or clean fingers and add to the gumbo along with the sausage and deglazing liquid from the bowl. Mix everything together.
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Bring the gumbo to a boil over medium-high heat, then reduce to a simmer over medium-low heat, and cook uncovered for at least 1 1⁄2 hours (or up to 4 hours).
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Remove the bay leaves. Stir in the scallions.
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Serve gumbo with cooked rice!
Recipe Notes
- For more convenience, you can use a rotisserie chicken from the store and shred the chicken and add it to the gumbo.
- Also for convenience, if you prefer you can use pre-made roux from the store. Use a cup for this recipe.
- Avocado oil: Using avocado oil is definitely healthier, but you can swap and use canola or vegetable oil if you prefer.
- We use chicken or turkey andouille, which tends to not render any/ much excess fat. You can use traditional andouille, if you prefer. If your sausage renders a lot of liquid fat, you can reserve it to use as part of the fat in the roux if you prefer.
- Thyme: Thyme can be substituted with dried thyme (use half the amount), or use fresh chopped parsley.
- Some recipes use frozen okra. You can choose if you want to add it in the recipe or as a variation. I would add “1 1⁄2 cups sliced fresh or frozen okra, sliced into 1⁄2” rounds”, and add it during Step 6 (when you add the cooked shredded chicken).
- Nutrition info is approximate and was calculated using a recipe nutrition label generator. (Cooked rice not included)