Begin by seasoning the chicken lightly with salt and pepper.
In a large pot or Dutch oven, brown the chicken on both sides over medium heat.
Remove and set aside.
In the same pot, brown the sliced sausage until lightly crisp.
Remove and set aside with the chicken.
To make the roux, reduce the heat to medium-low.
Add the oil or butter to the pot, then whisk in the flour.
Cook slowly, stirring constantly, for 15–25 minutes,
until the roux turns a deep brown color similar to milk chocolate.
Do not rush this step—burned roux cannot be salvaged.
Once the roux reaches the desired color,
add the diced onion, green pepper, and celery.
Stir well and cook for 5–7 minutes until the vegetables soften.
Add the garlic and cook for an additional 30 seconds until fragrant.
Slowly pour in the chicken stock while stirring to prevent lumps.
Add the Cajun seasoning, paprika, thyme, black pepper, bay leaves,
and optional Worcestershire and hot sauce.
Return the chicken and sausage to the pot.
Bring the gumbo to a gentle simmer.
Reduce heat to low, cover partially, and cook for 45–60 minutes,
stirring occasionally.
The chicken should be tender and the flavors fully developed.
Remove bay leaves before serving.
Taste and adjust salt as needed.
Serving and Storage:
Chicken and Sausage Gumbo is traditionally served over steamed white rice.
The rice absorbs the rich broth and balances the bold flavors.
Garnish with fresh parsley or spring onions for brightness.
Allow leftovers to cool completely before storing.
Refrigerate in an airtight container for up to four days.
Gumbo often tastes even better the next day as flavors continue to develop.
Gumbo freezes exceptionally well.
Store in freezer-safe containers for up to three months.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
Tips:
Patience is key when making the roux—low heat and constant stirring prevent burning.
If the gumbo becomes too thick, add a splash of stock or water.
If too thin, simmer uncovered until reduced.
For deeper flavor, use chicken thighs and authentic andouille sausage.
Adjust Cajun seasoning carefully, as blends vary in salt and heat levels.
Conclusion:
Chicken and Sausage Gumbo is more than just a meal—it’s a celebration of tradition and technique.
With its dark roux, aromatic vegetables, and bold seasoning,
it delivers comfort and complexity in every bowl.
Whether served for a family dinner or a special gathering,
this gumbo rewards patience and care.
Once mastered, it becomes a recipe you’ll return to again and again,
bringing the warmth of Southern cooking to your table.
FAQ:
Can I make gumbo without sausage?
Yes, but sausage adds depth and smokiness.
You can substitute with extra chicken or smoked turkey.
How dark should the roux be?
A medium to dark brown roux provides the best balance of flavor and thickness.
Avoid letting it burn.
Is gumbo spicy?
It can be mild or spicy depending on the Cajun seasoning and hot sauce used.
Heat is adjustable.
Can I use store-bought rotisserie chicken?
Yes.
Add it during the final 20 minutes of simmering to prevent overcooking.
Do I need file powder?
No.
File powder is optional and typically added at the table rather than during cooking.