Hello, foodies! If you’re looking for an incredibly flavorful, hearty Southern classic recipe, the Chicken and Sausage Gumbo recipe is what you’re looking for. This recipe combines succulent chicken, spicy sausage and a savory well-seasoned roux for the perfect mix of warmth as well as spice. It doesn’t matter if you’re an avid Gumbo lover or are making it at first this recipe will help you through the process of making the most delicious homemade Gumbo that is bursting with genuine Creole and Cajun flavours.
Introduction
Gumbo It is the most popular dish in Louisiana culinary tradition and blends Creole with Cajun cooking styles. Gumbo is renowned for its rich, complex flavor due to the use of a dark roux as well as it’s the Holy Trinity (onion celery as well as bell pepper) and a mixture of seafood or meats.. This chicken and Sausage Gumbo recipe is an easy, simple, comforting meal that is easy to prepare and ideal for serving a large crowd. If you’re a fan of Southern traditional food such as Etouffee, jambalaya as well as Shrimp and Grits you’ll fall over this delicious dish.
Ingredients for Chicken and Sausage Gumbo
To create an authentic Gumbo You’ll require the following ingredients:
Main Ingredients:
- 1 2 lbs skinless and boneless poultry thighs (cut into pieces bite-sized)
- 1 lb andouille sausage (sliced)
- 1/2 cup vegetable oil
- 1/4 Cup of all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- One container (14.5 OZ) diced tomatoes
- 2 tsp Cajun seasoning
- 1 tsp paprika
- 1/2 1 tsp dry thyme
- 1/2 tsp black pepper
- 2 bay leaves
- 1 cup Okra chopped (optional)
- 1 tablespoon hot sauce (optional for additional heat)
- 1 teaspoon salt 1 tsp salt, or according to your taste
- Three 3 green onions diced (for garnish)
- Fresh parsley cut into pieces (for garnish)
- Rice cooked white rice to serve
Optional Ingredient Substitutions:
- Make use of the smoked turkey sausage to get lighter versions.
- Swap the chicken thighs to breasts of chicken If you prefer a leaner meat.
- If you’re not a fan of the taste of okra, leave it out or substitute it with the powder of file to thicken.
How to Make Chicken and Sausage Gumbo – Step by Step
Step1: Make the Roux
- Heating vegetable oil in a large pan at moderately low temperature.
- Mix in flour while whisking continuously until it changes to into a dark brown color as if it were chocolaty. The process will take about 15 minutes Be patient!
Step2: Cook the Holy Trinity
- Add the celery, onion as well as bell pepper to the roux.
- Stir for 5 minutes until softened.
- Incorporate the garlic to the pan and simmer for an additional minute.
Step3: Add the Meats
- Mix in mix in the Chicken thighs along with the sausage and let them cook slightly.
Step4: Build the Flavor
- Incorporate the chicken broth and diced tomatoes..
- Mix into Cajun seasoning along with paprika and thyme. bay leaves, black pepper along with salt.
Step5: Simmer the Gumbo
- Bring to an unbeatable boil, then reduce the heat until the lowest setting.
- Allow to simmer in the oven for approximately 45 minutes Stirring occasionally.
Step6: Add Okra (Optional)
- Incorporate Okra to cook an additional 15 to 20 minutes.
- Add hot sauce if desired.
Step7: Serve and Enjoy
- Take out the bay leaf and serve gumbo on cooked white rice..
- Garnish garnish with fresh and green onions. parsley.
Helpful Tips for Chicken and Sausage Gumbo
- The key to success is patience when it comes to roux A darker roux offers a richer taste.
- Make sure to use moderate temperature to prevent burning the flour when creating the roux.
- Include the crab or shrimp in the final 10 minutes to give it an added seafood flavor.
Cooking Tips for the Best Chicken and Sausage Gumbo
- Make homemade chicken broth to enhance the depth of flavor.
- Allow the gumbo to rest in the refrigerator for about 30 mins following cooking. It will taste more delicious the following day!
- Serving along with the cornbread, or with crispy French bread to make a truly Southern meal.
Serving Suggestions for Chicken and Sausage Gumbo
Enjoy this delicious gumbo alongside:
- White rice that has been steamed (classic!)
- Crusty French bread or cornbread
- A refreshing southern-style colelaw
Nutritional Information
This healthy Southern recipe is loaded with proteins and bold flavors.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 35g
- Fats: 18g
- Fiber: 5g
- Sodium: 850mg
Storage and Leftovers for Chicken and Sausage Gumbo
- Refrigeration: Store in an airtight container up to three days.
- Freezing The freezer can be kept for three months in a sealed container.
- Reheating Heat on the stove at a low temperature or use a microwave.
Frequently Asked Questions (FAQs) for Chicken and Sausage Gumbo
Q1 What’s different between Creole and Cajun Gumbo?
Creole Gumbo is usually made with tomatoes however Cajun gumbo doesn’t.
Q2 Can I make gumbo with okra without it?
Yes! Substitute powder for filing (ground leaves of sassafras) to thicken instead.
Q3: Which kind of sausage would be best to make Gumbo?
andouille sausage is a traditional food, however you can also use the smoked sausage to substitute.
Question 4: How can I make my gumbo more spicy?
You can add additional Cajun seasoning cayenne pepper, hot sauce.
Related Recipes for Gumbo Lovers
If you are a fan of the taste of this Chicken and Sausage Gumbo take a look at the recipes on The Optimal recipes:
- Cheesy Beef and Potato Casserole – Easy Dinner Recipe
- Cheesy Beef and Noodles Skillet – Easy Family Dinner
- Scallion Chicken Recipe – Easy & Delicious Dinner Idea
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Best Chicken and Sausage Gumbo Recipe – Easy & Flavorful
Description
Welcome, food lovers! If you’re craving a hearty, flavor-packed Southern classic, this Chicken and Sausage Gumbo recipe is just what you need. This dish brings together tender chicken, smoky sausage, and a rich, well-seasoned roux for the perfect balance of comfort and spice. Whether you’re a long-time gumbo fan or trying it for the first time, this recipe will guide you through making the best homemade gumbo with authentic Creole and Cajun flavors.
Ingredients
ScaleMain Ingredients:
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 lb andouille sausage (sliced)
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tsp Cajun seasoning
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- 2 bay leaves
- 1 cup okra, sliced (optional)
- 1 tbsp hot sauce (optional, for extra heat)
- 1 tsp salt, or to taste
- 3 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Optional Ingredient Substitutions:
- Use smoked turkey sausage for a lighter version.
- Swap chicken thighs for chicken breast if you prefer leaner meat.
- If you don’t like okra, omit it or replace it with file powder for thickening.
Instructions
Step1: Make the Roux
- Heat vegetable oil in a large pot over medium-low heat.
- Add flour, whisking constantly until it turns a deep brown color, like chocolate. This takes 15-20 minutes, so be patient!
Step2: Cook the Holy Trinity
- Add the onion, celery, and bell pepper to the roux.
- Stir for 5 minutes until softened.
- Add garlic and cook for another minute.
Step3: Add the Meats
- Stir in the chicken thighs and sausage, letting them brown slightly.
Step4: Build the Flavor
- Pour in chicken broth and diced tomatoes.
- Stir in Cajun seasoning, paprika, thyme, black pepper, bay leaves, and salt.
Step5: Simmer the Gumbo
- Bring to a boil, then reduce heat to low.
- Let simmer for 45 minutes, stirring occasionally.
Step6: Add Okra (Optional)
- Stir in okra and cook for another 10-15 minutes.
- Add hot sauce if desired.
Step7: Serve and Enjoy
- Remove bay leaves and ladle gumbo over cooked white rice.
- Garnish with green onions and fresh parsley.
Notes
- Patience is key with the roux – a darker roux gives richer flavor.
- Use low heat to avoid burning the flour while making the roux.
- Add shrimp or crab in the last 10 minutes for a seafood twist.
