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Chicken and Sausage Gumbo

Secret Recipe for Flavorful Chicken and Sausage Gumbo

This Chicken and Sausage Gumbo is a flavorful one-pot meal that brings the essence of New Orleans to your table.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course One-Pot Meals
Cuisine Cajun, Creole
Servings 6 servings
Calories 450 kcal

Equipment

  • Dutch oven

Ingredients
  

For the Roux

  • ½ cup vegetable oil essential for creating a smooth roux
  • ½ cup all-purpose flour helps form the base of the roux

For the Gumbo

  • 1 large onion, chopped adds sweetness and depth
  • 1 large green bell pepper, chopped brings a hint of freshness
  • 2 stalks celery, chopped the “holy trinity” of Cajun cooking
  • 4 cloves garlic, minced brings aromatic warmth
  • 1 pound smoked sausage, sliced infuses a deliciously smoky profile
  • 1 pound boneless, skinless chicken thighs, cut into chunks perfect for tenderness
  • 6 cups chicken broth provides a rich, savory base
  • 2 teaspoons Creole seasoning gives an authentic kick
  • 2 leaves bay leaves adds depth of flavor
  • to taste salt and black pepper enhance all the flavors
  • 1 teaspoon thyme a fragrant herb that complements the dish
  • 1 teaspoon smoked paprika adds a layer of smokiness

For Serving

  • as needed cooked white rice the perfect vehicle for gumbo
  • as needed chopped green onions and fresh parsley for garnish

Instructions
 

Step‑by‑Step Instructions

  • In a large Dutch oven, heat ½ cup of vegetable oil over medium heat. Gradually whisk in ½ cup of all-purpose flour, stirring continuously for 20–25 minutes until it turns deep brown.
  • Once the roux reaches the desired color, add 1 chopped large onion, 1 chopped green bell pepper, and 2 chopped celery stalks. Cook for about 5 minutes, stirring frequently.
  • Stir in 4 minced garlic cloves and cook for an additional minute.
  • Add 1 pound of sliced smoked sausage to the pot and cook for 5 minutes until browned.
  • Stir in 1 pound of boneless, skinless chicken thighs, then pour in 6 cups of chicken broth. Add 2 teaspoons of Creole seasoning, 1 teaspoon of thyme, 1 teaspoon of smoked paprika, and 2 bay leaves; mix thoroughly.
  • Bring to a boil, then reduce to low and simmer uncovered for 45–60 minutes, stirring occasionally.
  • Discard bay leaves and taste to adjust seasoning if needed.
  • Serve the hot gumbo over fluffy cooked white rice, garnished with chopped green onions and fresh parsley.

Notes

This gumbo freezes beautifully; make a larger batch and store leftovers for busy nights.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 36gProtein: 34gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 50mgIron: 3.5mg
Keyword Chicken and Sausage Gumbo, comfort food, easy recipe, gumbo, New Orleans, One-Pot Meal
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