Description
Spicy chicken sausage gumbo brings Louisiana’s soulful culinary heritage to your kitchen with robust flavors and hearty ingredients. Rich, complex layers of andouille sausage, tender chicken, and traditional roux create a memorable Creole comfort dish you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 chicken thighs (1 pound / 453 grams)
- 2 andouille sausage links (24 ounces / 680 grams), sliced
Roux & Vegetables:
- 1 cup flour
- 1/2 cup vegetable oil
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 celery sticks, chopped
- 6 garlic cloves, minced
- 1/2 okra, chopped
Seasonings & Liquid:
- 8 cups chicken broth
- 1/2 tablespoon Tony Chachere’s Creole Seasoning
- 1/2 teaspoon gumbo file powder
- 2 bay leaves
Serving Garnishes:
- White rice
- Parsley, chopped
- Green onions, sliced
- Hot sauce
Instructions
- Initiate the flavor foundation by searing andouille sausage in a pot over medium heat for approximately 3 minutes per side. Extract the sausage, preserving the aromatic drippings.
- Season chicken thighs with cajun seasoning and sear in the same pot for 5 minutes on each side. Shred the meat and reserve for later integration.
- Reduce pot heat to low-medium and craft a rich chocolate-brown roux by consistently stirring flour and oil for roughly 30 minutes. Maintain constant attention to prevent scorching.
- Incorporate bell peppers, onions, celery, and minced garlic into the roux. Sauté until vegetables become translucent and tender.
- Gradually whisk chicken broth into the roux, creating a smooth, cohesive base. Reintroduce shredded chicken and sausage to the mixture.
- Enhance the gumbo with cajun seasoning, file powder, bay leaves, and okra. Stir thoroughly to distribute ingredients evenly.
- Cover and simmer the gumbo on low heat for one hour, allowing flavors to meld and intensify.
- Perform a final taste assessment, adjusting seasonings as needed. Ladle over steamed rice and garnish with fresh parsley, chopped green onions, and optional hot sauce.
Notes
- Roux Mastery is crucial for an authentic gumbo flavor, requiring constant attention and slow cooking to prevent burning while developing deep, rich color.
- Seasoning Flexibility allows swapping Tony’s for homemade Cajun blend or reducing salt for low-sodium diets by using herb-focused alternatives.
- Protein Variations work beautifully with substituting chicken for shrimp, turkey, or plant-based proteins to accommodate different dietary preferences and restrictions.
- Okra Alternatives like filé powder or gumbo filé can replace okra for those who dislike its texture, maintaining the traditional Louisiana-style thickness and taste profile.
- Prep Time: 50 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg