Savory Chicken and Smoked Sausage Gumbo

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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Warm up your kitchen with this hearty, flavor-packed Savory Chicken and Smoked Sausage Gumbo. This classic dish is a beautiful blend of Cajun spices and comforting ingredients, perfect for any cozy gathering or a simple family dinner.

Ingredients for Savory Chicken and Smoked Sausage Gumbo

The heart of this gumbo is the chicken thighs and smoked sausage, which provide protein and a smoky depth. The flour and vegetable oil combine to form a roux, which is the essential base for our gumbo, giving it that rich, nutty flavor. Onion, bell pepper, and celery—often called the "Holy Trinity" of Cajun cooking—bring a robust, aromatic foundation. Garlic adds a pungent, savory bite. The chicken broth acts as the flavorful liquid that ties everything together. Diced tomatoes and okra offer a touch of acidity and texture. Bay leaves, thyme, and cayenne pepper infuse the gumbo with a warm, spicy aroma, while salt and pepper balance the flavors. Finally, fresh parsley and green onions add a bright, fresh finish when serving.

Tips & Tricks

  • Keep stirring the roux to prevent it from burning—it can turn bitter quickly.
  • If you like your gumbo spicier, feel free to increase the cayenne pepper.
  • Use a good-quality smoked sausage for the best flavor.
  • Gumbo always tastes better the next day, so don't hesitate to make it ahead of time.

Serving Suggestions

This gumbo is best served over fluffy white rice, but you could also try it with cornbread on the side. For a full Cajun feast, add a side of sautéed greens or a simple green salad with a tangy vinaigrette.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs are more forgiving and will stay tender for longer simmering times.
Can I freeze gumbo?
Absolutely. It freezes well for up to 3 months. Just thaw and reheat gently on the stove.
What if I don’t have okra?
You can substitute with sliced zucchini; however, okra adds a unique texture and flavor.

Savory Chicken and Smoked Sausage Gumbo Recipe Walkthrough

Start by heating your vegetable oil in a large pot over medium heat. Gradually whisk in the flour to create a roux. This part requires patience—stir constantly for about 20 minutes until the mixture becomes a deep, chocolate brown. It's worth the effort, trust me.

Once your roux is ready, add the chopped onion, bell pepper, and celery. Sauté them for about 5 minutes until they're soft and fragrant. Then, toss in the minced garlic and cook for another 2 minutes, letting that wonderful aroma fill your kitchen.

Now, slowly pour in the chicken broth, stirring to ensure it blends smoothly with the roux. Add the diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and pepper. Bring this mixture to a gentle simmer, allowing all those flavors to start mingling.

Add in the chicken thighs and smoked sausage. Let everything simmer together for 30 minutes. You'll want to stir occasionally so nothing sticks to the bottom of the pot.

Next, stir in the okra and let it simmer for another 15 minutes. This is the part where the chicken should be perfectly cooked and tender.

Remove the chicken, shred it using two forks, and return it to the pot. Don’t forget to discard the bay leaves—they've done their job.

Finally, serve your gumbo hot over a bed of cooked white rice. Garnish generously with chopped parsley and green onions for a fresh pop of color and flavor.

Why You'll Love This Recipe

  • Deep, rich flavors from the dark roux and spices.
  • Perfect balance of tender chicken and zesty smoked sausage.
  • A comforting, one-pot meal that's perfect for fall and winter.
  • Great for feeding a crowd or meal prepping for the week.

Ingredients

1 lb boneless skinless chicken thighs
1 lb smoked sausage, sliced
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup okra, sliced
2 bay leaves
1 tsp dried thyme
1/2 tsp cayenne pepper
Salt and pepper to taste
2 cups cooked white rice
2 tbsp chopped fresh parsley
4 green onions, sliced

Step-by-step Instructions

1. Heat the oil in a large pot over medium heat, then gradually whisk in the flour to make a roux, stirring constantly for about 20 minutes until the mixture is a deep brown.
2. Add the chopped onion, bell pepper, and celery to the roux and sauté until they are soft, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 2 minutes.
4. Slowly add the chicken broth to the pot, stirring to combine with the roux.
5. Add the diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and pepper. Bring to a simmer.
6. Add the chicken thighs and smoked sausage to the pot. Simmer for 30 minutes, stirring occasionally.
7. Stir in the okra and continue to simmer for another 15 minutes until the chicken is cooked through and tender.
8. Remove the chicken from the pot, shred it, and return it to the gumbo. Discard the bay leaves.
9. Serve the gumbo hot over a bed of cooked white rice, garnished with chopped parsley and green onions.

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