How To Make Chicken And Sausage Gumbo – A Step-By-Step Guide
Gumbo is a hearty, flavorful stew that originated in Louisiana and is a staple of Creole and Cajun cuisine. It typically consists of a rich, dark roux, vegetables (the holy trinity of onion, celery, and bell pepper), stock, meat or shellfish, and okra or filé powder for thickening. Chicken and sausage gumbo is a popular variation that combines smoky, spicy sausage with tender chicken in a sauce that’s out of this world.
If you’ve never made gumbo before, don’t be intimidated. With the right technique and a little patience, you can make an authentic tasting gumbo at home. Here is a step-by-step guide to making delicious chicken and sausage gumbo.
Ingredients You’ll Need
- Andouille sausage – Adds a smoky, spicy flavor
- Bone-in chicken pieces – Thighs and legs work well
- All-purpose flour – To make the roux
- Vegetable or canola oil – For making the roux
- Onion, celery, bell pepper (the holy trinity) – Provides an aromatic base
- Chicken stock – Use homemade if possible for the best flavor
- Garlic
- Bay leaves
- Creole seasoning – A blend of spices like paprika, thyme, cayenne
- Dried thyme
- Worcestershire sauce
- Hot sauce
- Okra – Fresh or frozen, for thickening
- Green onions – For garnish
- Cooked white rice – For serving
- Filé powder (optional) – For extra thickness
Making the Roux
The roux is what gives gumbo its deep, rich flavor. Making a dark brown roux does take some time and patience, but it’s worth the effort. You’ll want to cook equal parts oil and flour over low heat, stirring constantly, until the mixture reaches a dark chocolate brown color. This can take 30-60 minutes. Be careful not to burn the roux or you’ll have to start over. Once it’s done, the rest of the gumbo comes together easily.
Sautéing the Herbs: In the same pot you used to make the roux, cook the bell pepper, onion, and celery until they are soft and smell good. You can then add the garlic and Creole seasoning and stir them in. Cook for one more minute. The holy trinity flavors the gumbo.
Simmering the Gumbo
Whisk in the chicken stock until smooth and add the bay leaves, thyme, Worcestershire sauce, and hot sauce. Bring to a boil then reduce heat and simmer for 45 minutes to an hour to develop flavor.
Step 3: Add the chicken and sausage. In a separate pan, cook the andouille sausage until it’s crispy. Put the cooked sausage and boneless chicken in the pot and keep the heat on low. The chicken will cook through in the gumbo.
Thickening with Okra
Once the gumbo has simmered, stir in the okra and cook 30-45 more minutes until thickened to your desired consistency. Okra thickens the gumbo naturally without the sliminess some dislike.
Finishing Touches
After cooking, remove bay leaves and chicken bones. Shred the chicken into the gumbo and add green onions. Some also add filé powder at the end for extra thickness.
Chicken and Sausage Gumbo: Put the gumbo on top of a bowl of hot, cooked white rice. Top with extra green onions and hot sauce if desired. Enjoy this hearty Cajun comfort food!.
Tips for the Best Gumbo
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Make your own chicken stock using a whole chicken for maximum flavor. Or use a mix of chicken stock and broth.
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Cook the roux low and slow. The darker it gets without burning, the better it will taste.
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Cut the okra in rounds rather than pieces so it distributes better for thickening.
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Add hot sauce, extra Creole seasoning, or cayenne at the end to adjust spice level.
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Let the gumbo sit for 10-15 minutes before serving so flavors meld.
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Gumbo freezes well for up to 3 months. Thaw in fridge before reheating.
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Serve with potato salad, cornbread, or biscuits for a full Southern meal.
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Filé powder adds complexity but avoid using too much or the gumbo can become stringy.
Try out different kinds of sausage or add crab or shrimp for extra flavor. Gumbo is great because you can change it to your liking. This Louisiana favorite can now be made at home with this step-by-step guide. Chicken and sausage gumbo is a hearty, comforting dish full of real bayou flavor. Be ready to be asked for seconds!
Chef Isaac Toups brings Cajun flavor to your kitchenLast Updated: Friday, March 3, 2023 2:55 PM
Chef Isaac Toups is known for being bold–from his playful and welcoming demeanor to the spice he brings to his Cajun cooking. People from New Orleans and other places love going to his restaurants to enjoy authentic Louisiana food in a casual setting.
Whether youre here in NOLA or not, you can still experience his one-of-a-kind cooking through this recipe for Chicken and Sausage Gumbo, with an additional recipe for cornbread on the side.
And to top it all off, Chef Isaac also provided a spotify playlist full of some of his favorite songs to cook to. So grab your ingredients, queue up the tunes, and get ready to impress your quarantine krewe with a comforting bowl of Cajun gumbo.
And if you like the flavors you find here, be sure to grab a copy of Isaac’s cookbook, Chasing the Gator. Isaac Toups | New Orleans in one word: Wild
Chef Isaac Toups’ Chicken & Sausage Gumbo
- 4 bone-in, skin-on chicken thighs
- 3 tsp kosher salt, divided
- 2 tsp ground black pepper, divided
- ½ cup grapeseed oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 1 large red bell pepper, diced
- 2 ribs of celery, diced
- 10 cloves garlic, crushed
- 4 bay leaves
- 1 (12-oz) bottle of amber-style beer
- 5 cups chicken stock
- ½ tsp cayenne pepper
- 1 pound of andouille sausage or your favorite smoked sausage, cut up into small pieces
- Rice
- Sliced green onions
- Hot Sauce
- Cornbread (recipe to follow)
- Preheat the oven to 400°F. Add 2 teaspoons of salt and 1 teaspoon of black pepper to the chicken thighs. Place on a baking sheet with a lip, skin side up, and roast for 20 minutes, or until the skin is just beginning to brown. Remove from the oven and set aside. That fat won’t go to waste; it will end up in the gumbo.
- Over medium heat, use the oil and flour to make a dark roux in a heavy Dutch oven. This should take about 45 minutes. When the roux is the color of milk chocolate, add the onion, bell pepper, and celery. Stir the vegetables about once every 5 seconds for a minute, or until they start to soften and caramelize. Since the roux is so hot, these vegetables will cook very quickly. Leave it alone for a minute, then add the garlic and bay leaves and stir often for another 30 seconds.
- Add the beer and scrape the bottom of the pot with a wooden spoon to get rid of all the browned bits. Stir constantly until it returns to a simmer.
- After you add the stock, keep stirring it until it comes back to a simmer. Finally, add the last teaspoon of salt, the last teaspoon of black pepper, and the cayenne. Along with the sausage, add the chicken thighs that you saved (skin, bones, and all). Be careful not to let it boil or the roux burn. Bring it back to a low simmer, turn the heat down to the lowest setting on your stove, and cover. Let it cook for three hours, stirring and scraping the bottom every thirty minutes. Your gumbo should begin to thicken, but not like gravy. If it gets too thick before the three hours are up, add a little water to thin it out.
- Do not skim that fat off the top.
- Serve with rice. I started with the gumbo in each bowl and then added the rice on top. Garnish with sliced green onions. Add some hot sauce if you want to make it spicier.
How to Make Chicken & Sausage Gumbo | Allrecipes
FAQ
What are the ingredients for chicken and sausage gumbo?
Do you cook the chicken before putting it in gumbo?
Chicken: To develop the flavor of the gumbo, start by cooking the chicken and reserving the liquid. I use boneless, skinless chicken breasts, thighs, or a mixture. It cooks quickly for a delicious broth.
Should you cook sausage before adding it to gumbo?
If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often “fix” it. Stir in the andouille sausage: Cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it).
What are the ingredients for gumbo?
The base of gumbo is usually a roux, which is a mix of flour and fat. It also has the “holy trinity” of vegetables (onion, celery, and bell pepper), meat (like andouille sausage, chicken, or seafood), broth, and spices like bay leaf, thyme, and Cajun or Creole seasoning.