Chicken and Sausage Gumbo

To me, gumbo is one of the ultimate Southern comfort foods. It’s got a kick of heat to it, but this easy chicken and sausage gumbo is so much more.

It has one of the most well-rounded and intricate flavorings that a soup or stew can have, so get ready to delight your taste buds. What Is Gumbo? Gumbo is an aromatic soup that is extra thick, like a stew, most often associated with Louisiana’s Creole cuisine.

In reality, the techniques, flavors, and ingredients come from all over the globe, including African, French, and Native American influences. The trademark touch is okra and gumbo filé from the sassafras tree.

Typically, this hybrid soup and stew is made with whatever protein is available, making for many recipe variations, each delicious in its own right.

How to Make Chicken and Sausage Gumbo

• Lightly season the chicken with salt, pepper, and Creole seasoning. (Photos 1-2)
• Heat the oil over medium heat in a heavy-bottomed Dutch oven or pot. Sauté the chicken until browned on both sides, 3-4 minutes on each side. Remove and set it aside. (Photos 3-4)
• Brown the sausage. Remove and set it next to the chicken. (Photos 5-6)
• The roux – Pour in the remaining oil, butter, and flour, and cook on medium heat. (Photos 7-8)
• Patience – Stir continuously for 10-15 minutes or until it turns rich dark brown, just like chocolate. (Photos 9-10)
• Holy Trinity – When the roux is ready, add the onion, green pepper, and celery and cook for 6-7 minutes, stirring frequently. (Photo 11)
• More flavor – Add the garlic, bay leaves, and thyme, and continue cooking for another 3 minutes. (Photos 12-13)
• Liquids – Pour in chicken broth, Creole seasoning, chicken bouillon powder or cubes, and paprika. Cook for 5 minutes. (Photos 14-16)
• Assemble – Return the chicken to the pot and cook for about 15 more minutes. Then, add the sausage and cook for another 5-10 minutes. (Photos 17-19)
• Finally, stir in the filé powder, green onions, and chopped parsley. (Photo 20)
• Serve with cooked rice, and enjoy!

Tips and Tricks

• Keep a close eye on the roux, and stir it continuously to keep it from burning.
• If using store-bought Creole seasoning with salt, skip the salt, then add it to taste later.
• Adjust the gumbo’s thickness and flavor with broth or water and salt. Remember, gumbo sauce should be thick, so don’t water it down too much.

Make-Ahead and Storage Instructions

This chicken and sausage gumbo recipe is a great make-ahead meal and reheats well the next day.

I think it tastes even better the next day. You can also freeze it in an airtight container for 4-6 months.

Store your leftover gumbo in an airtight container in the fridge for 3-5 days. You can also freeze leftovers, as mentioned above.

Gently reheat it on the stovetop when you’re ready to serve it up.

FAQs

What kind of sausage is best for gumbo? Nine out of ten foodies agree that smoked andouille sausage is best.

But you can use venison or beef sausage for a kosher version. Smoked sausage gives your soup the classic gumbo flavor.

What gives gumbo its flavor? Flavorful thickeners are what set gumbo apart from a regular stew.

The roux and filé powder (or okra) make this dish extra thick and unique in flavor. Do you put tomatoes in gumbo? It’s a hot debate.

Some say absolutely not, while others say you can. Cajun-style gumbos are sans tomatoes, but the Creole versions can have them, especially with seafood.

They aren’t necessary to make an authentic gumbo, so it’s your call.

What Goes With Chicken and Sausage Gumbo

A steaming bowl of white rice is essential, but a couple of other sides will complete this Southern meal.

A batch of skillet cornbread and a side of fried okra are welcome, while a loaf of homemade garlic bread to dip in that flavorful gravy comes in handy!