Louisiana Chicken and Sausage Gumbo

A deep, savory Louisiana gumbo built on a dark roux with chicken, andouille, vegetables, and Cajun spices.

Gumbo is one of Louisiana’s signature dishes, and this chicken and andouille version is the style many families cook at home. It starts with a slow, dark roux and the Cajun “holy trinity” of onion, celery and green bell pepper, which give the stew its deep color and flavor.

• Prep time: 25 min
• Cook time: 1 hr 40 min
• Total time: 2 hrs 5 min
• Servings: 8
• Estimated cost per serving: $4.10

Ingredients

• 3/4 cup neutral oil
• 3/4 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery ribs, diced
• 4 garlic cloves, minced
• 12 ounces andouille sausage, sliced
• 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
• 6 cups low-sodium chicken stock, warmed
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 cup sliced okra, fresh or frozen
• Kosher salt and hot sauce, to taste
• Cooked white rice and sliced scallions, for serving

Instructions

1. Heat the oil in a heavy Dutch oven over medium heat. Whisk in the flour and cook, whisking often, until the roux is the color of dark milk chocolate, 25 to 35 minutes.
2. Carefully stir in the onion, bell pepper, and celery. Cook for 6 minutes, then add the garlic for 30 seconds.
3. Add the sausage and chicken. Stir for 4 minutes to coat everything in the roux.
4. Gradually pour in the warm stock while stirring. Add Cajun seasoning, thyme, bay leaves, and Worcestershire.
5. Bring to a gentle boil, reduce to low, and simmer partially covered for 60 minutes, stirring occasionally.
6. Add the okra and simmer for 15 minutes more. Skim excess fat, discard the bay leaves, and season with salt and hot sauce.
7. Spoon rice into bowls, ladle the gumbo around it, and finish with scallions.

Tips for the Best Results

• A dark roux needs constant attention; lower the heat if it begins to smoke.
• Gumbo tastes even better after resting overnight in the refrigerator.

Nutrition is an estimate and may vary by ingredients and serving size.

Leer esta receta en español: Gumbo de Pollo y Salchicha Estilo Luisiana

You might also like

Maryland Crab Soup with Old Bay

Crispy Cuban Tostones

Authentic Cuban Picadillo

Classic Green Bean Casserole