Chicken and Sausage Gumbo

You won't believe how easy and flavorful this Chicken and Sausage Gumbo recipe is! It starts with a basic roux, then customize it any way you like!

Beth

Prep Time 10

Cook Time 1 30

Roux 10

Total Time 1 50

Servings

Ingredients

¾ cup oil (vegetable, canola or avocado)
¾ cup all purpose flour
2 bell peppers (diced)
1 onion (diced)
3 celery stalks (chopped)
4-6 cups chicken stock
6-8 pieces bone-in chicken thighs (or a combo of boneless breasts and thighs)
12 oz andouille sausage (I use chicken andouille)
2 tsp creole seasoning (plus more to taste)

Optional:

green onions
rice
mashed potatoes

Instructions

Begin by making the roux with the flour and oil. Heat oil in a large pot or dutch oven over medium heat for a few minutes. Sprinkle a pinch of flour into it. If it bubbles and disappears quickly, the oil is the right temperature. If it doesn’t, give it a another minute or two and test it again. When ready, whisk in the rest of the flour. Keep cooking, whisking constantly, until the roux is the color of chocolate, about 5-10 minutes.
NOTE:
It’s really easy to make a roux, but if you mess it up, no biggie! Just throw it away and start over. The most important thing to remember is to keep the heat high enough to darken the mixture, but not so high that it burns. It’s supposed to be brown, but if it gets black specks in it and smells bitter, throw it out. It's much easier to start over rather than ruin your gumbo. Every stove is different so keep an eye on your heat and turn it down if it’s getting too hot. You can also remove it from the heat for a minute, but continue to whisk.
When the roux is the proper color, remove the pot from the heat and carefully stir in the diced vegetables. The roux will still be extremely hot and may release some steam at first. You can wear oven mitts to protect your hands and forearms if necessary. Return the pot to the burner over medium-high heat. Stir in 4 cups of the chicken stock still being careful of any steam, then add the chicken pieces. Stir in 2 teaspoons of creole seasoning. (If you prefer extra broth, add 2 more cups of chicken stock). Bring to a boil, then cover and reduce heat to simmer for 1 hour, stirring occasionally.
Add the andouille sausage and cook for another 20 minutes. The gumbo is done when the chicken is tender and falling apart a little bit. Carefully taste the hot broth and add another 1- 2 tsp seasoning if you prefer more spice. Ladle the gumbo in to soup bowls over rice or mashed potatoes, or serve with some crusty bread! Bon Appétit!

Notes

See the tips section in the blog post for suggestions and substitutions.

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.