Traditional Chicken and Sausage Gumbo

🕒 Prep: 30 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 8
★★★★★
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If you’re yearning for a taste of the South, this Traditional Chicken and Sausage Gumbo will transport you straight to Louisiana. With its rich, hearty flavors and soul-warming ingredients, this gumbo is sure to become a staple in your home cooking repertoire.

Ingredients for Traditional Chicken and Sausage Gumbo

Chicken thighs provide a juicy, tender meat that holds up well in the gumbo's long cooking process. Andouille sausage adds a smoky, robust flavor that is quintessential for traditional gumbo.

Vegetable oil is used to create the roux, which is the heart of the dish, giving it depth and color. All-purpose flour thickens the gumbo and helps form the roux.

Onion, green bell pepper, and celery form the "holy trinity" of Creole cooking, providing a savory base. Garlic adds a pungent kick, enhancing the overall flavor.

Chicken broth serves as the foundation of the soup, carrying the flavors of all the ingredients. Bay leaves, dried thyme, smoked paprika, and cayenne pepper add layers of complex flavor and a touch of heat.

Okra is traditionally used to thicken the gumbo while adding a unique texture. Cooked white rice is the perfect neutral base for serving the gumbo, soaking up all the delicious flavors.

Fresh parsley and green onions add a bright, fresh finish as a garnish.

Tips & Tricks

  • For a darker roux, patience is key. Stir constantly and don’t rush the process.
  • If you prefer a thicker gumbo, cook it a little longer after adding the okra.
  • Freeze leftovers for an easy meal later. The flavors get even better over time!

Serving Suggestions

Pair this gumbo with a side of crusty French bread to soak up every last drop. A crisp, simple green salad with a tangy vinaigrette can balance the richness of the gumbo. A cold beer or sweet iced tea makes for a perfect Southern pairing.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Chicken thighs are recommended for their flavor and tenderness, but you can use chicken breasts if preferred. Just be mindful not to overcook them, as they can dry out more easily.
What if I can't find andouille sausage?
Smoked sausage or kielbasa can be a good substitute, though it won't have quite the same spice.
Is it necessary to use okra?
Okra is traditional for thickening gumbo, but if you’re not a fan, you can omit it or replace it with file powder.

Traditional Chicken and Sausage Gumbo Recipe Walkthrough

Start by seasoning the chicken thighs with salt and pepper. You'll want them to be flavorful from the get-go. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and brown it on all sides. This should take about 5 minutes. Once browned, remove the chicken and set it aside.

Add the andouille sausage to the pot. Let it sizzle and brown, absorbing some of the chicken's flavors left in the pot. Once it’s nicely browned, remove and set it aside with the chicken.

Reduce the heat to medium and sprinkle the all-purpose flour into the oil. Stir constantly to create a roux. You’re aiming for a dark brown color, which should take about 15-20 minutes. Keep an eye on it, as it can burn quickly!

Once your roux is just right, toss in the onion, bell pepper, and celery. Let them cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Now, gradually whisk in the chicken broth. Make sure to whisk continuously to prevent any lumps. Add the bay leaves, thyme, smoked paprika, and cayenne pepper. Season with salt and pepper according to your taste.

Return the browned chicken and sausage to the pot. Bring the mixture to a simmer and let it cook for 45 minutes, allowing the flavors to meld together.

Stir in the okra and cook for an additional 15 minutes. The okra will help thicken the gumbo and add its signature texture.

Serve the gumbo hot over a mound of cooked white rice. Garnish generously with fresh parsley and green onions for a fresh finish.

Why You'll Love This Recipe

  • Authentic taste: Captures the true essence of Creole cuisine with a deep, flavorful roux.
  • Perfect for gatherings: Serves a crowd and is even better the next day.
  • Spice control: Easily adjust the spice level to suit your taste.
  • One-pot wonder: Less cleanup with all the magic happening in one pot.

Ingredients

1 lb chicken thighs
1 lb andouille sausage
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1 cup okra, sliced
2 cups cooked white rice
1/4 cup fresh parsley, chopped
4 green onions, sliced

Step-by-step Instructions

1. Season the chicken thighs with salt and pepper.
2. In a large pot, heat oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside.
3. Add sausage to the pot and cook until browned. Remove and set aside with the chicken.
4. Reduce heat to medium and add flour to the oil, stirring constantly to make a roux. Cook until the roux reaches a dark brown color, about 15-20 minutes.
5. Add onions, bell pepper, and celery to the roux, cooking until softened.
6. Stir in garlic, and cook for another minute.
7. Gradually whisk in chicken broth, ensuring no lumps form.
8. Add bay leaves, thyme, paprika, cayenne, and adjust seasoning with salt and pepper.
9. Return chicken and sausage to the pot.
10. Bring to a simmer and cook for 45 minutes.
11. Stir in okra and cook for an additional 15 minutes.
12. Serve hot over cooked rice and garnish with parsley and green onions.

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