Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Prep time: 55 min
Cook time: 3 h
Total time: 3 h 55 min
Yield: Makes 4 to 6 servings
Ingredients: 1 pound andouille sausage, cut into 1/4-inch-thick slices; 4 skinned bone-in chicken breasts; Vegetable oil; 3/4 cup all-purpose flour; 1 medium onion, chopped; 1/2 green bell pepper, chopped; 2 celery ribs, sliced; 2 quarts hot water; 3 garlic cloves, minced; 2 bay leaves; 1 tablespoon Worcestershire sauce; 2 teaspoons Creole seasoning; 1/2 teaspoon dried thyme; 1/2 to 1 teaspoon hot sauce; 4 green onions, sliced; Filé powder (optional); Hot cooked rice; Garnish: chopped green onions

5 Ratings
5 Reviews

This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. The first? Make sure to brown the sausage and chicken until they both have crispy caramelization. Secondly, don't fear the roux. Brown is the color of flavor so make sure to stir your vegetable oil and flour mixture until it's reached a true chocolate hue.

By Southern Living

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Recipe Summary test

prep:

55 mins

cook:

3 hrs

total:

3 hrs 55 mins

Yield:

Makes 4 to 6 servings

Directions

Step 1
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

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Step 2
Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
Step 3
Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
Step 4
Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
Step 5
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Step 6
Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
Step 7
Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

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Tim Mahaffey

11/03/2021

If you're going to make one this is the one to make.

dnf

10/11/2021

I have not made this gumbo recipe. But it is similar to the recipe I've made for years that is a family favorite. I'm guessing the reason for the lower ratings are (1) inferior creole seasoning, and (2) roux too light. You need to get the roux as dark as you can but not burnt for the best flavor and a gourmet not a grocery store creole seasoning. I make my own seasoning using an Emeril Lagasse recipe I found online. I also use chicken thighs which have more flavor than breasts and about twice the amount of vegetables listed in the recipe.

Southern Living Member

02/25/2021

I have made this recipe for years and it is the best gumbo I have ever had, hands down! Not sure why there are low ratings. Just make sure to use the HOT smoked sausage and add enough Tabasco!

Southern Living Member

02/17/2021

I had to tweak the recipe a bit because it was quite bland and needed more seasoning, otherwise it was an okay recipe!

Kaylee Lochinger Howell

02/16/2021

I just made this and it was the most bland thing I've ever tasted. I will have to add a ton of seasonings to make it edible.

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Chicken and Sausage Gumbo

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Recipe Summary test

Ingredients

Directions

Reviews (5)

All Reviews for Chicken and Sausage Gumbo

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Chicken and Sausage Gumbo

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (5)

All Reviews for Chicken and Sausage Gumbo