Best Chicken and Sausage Gumbo Recipe – Easy & Flavorful

Hello, foodies! If you’re in the market for an incredibly flavorful, hearty Southern classic recipe, the Chicken and Sausage Gumbo recipe is exactly what you’re looking for. The dish combines succulent chicken, sweet sausage and a savory well-seasoned roux to create the perfect blend of warmth as well as spice. If you’re a seasoned eating gumbo enthusiast or making it at first this recipe will lead you in making the most delicious homemade Gumbo that is bursting with the authentic Creole and Cajun flavours.

Introduction

Gumbo It is an essential part of Louisiana food that blends Creole as well as Cajun cooking styles. Gumbo is renowned for its rich, complex flavor due to the use of a dark roux and an ingredient known as the Holy Trinity (onion celery, onion as well as bell pepper) as well as a variety of seafood or meats.. This chicken and Sausage Gumbo recipe is an easy, simple, comforting meal which is simple to cook and is perfect to feed a crowd. If you’re a fan of Southern cuisine that is comforting such as Etouffee, jambalaya like the shrimp and grits you’ll fall over this delicious dish.

Ingredients for Chicken and Sausage Gumbo

To create an authentic Gumbo You’ll require these items:

Main Ingredients:

• 1 1 lb skinless, boneless poultry thighs (cut into pieces bite-sized)
• 1 lb andouille sausage (sliced)
• 1/2 cup vegetable oil
• 1 teaspoon 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 1 oz) diced tomatoes
• 2 tsp Cajun seasoning
• 1 tsp paprika
• 1/2 teaspoon fresh thyme
• 1/2 tsp black pepper
• 2 bay leaves
• 1 cup Okra cut into slices (optional)
• 1 tablespoon hot sauce (optional to add heat)
• 1 teaspoon salt or as desired.
• Three three green onions diced (for garnish)
• Fresh parsley chopped (for garnish)
• Prepared white rice to serve

Optional Ingredient Substitutions:

• Make use of the smoked turkey sausage to make an easier version.
• Swap the chicken thighs to breasts of chicken for those who prefer less meat.
• If you’re not a fan of Okra, you can either 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.
• Incorporate flour while whisking continuously until it changes to into a dark brown color as if it were chocolaty. The process will take 15 to 20 minutes So 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.
• Include the garlic then cook an additional minute.

Step3: Add the Meats

• Incorporate and mix the Chicken thighs as well as the sausage and let them slightly brown.

Step4: Build the Flavor

• Incorporate Chicken broth and diced tomatoes. Pour in chicken broth and diced.
• Mix into Cajun seasoning along with paprika and thyme. bay leaves, black pepper along with salt.

Step5: Simmer the Gumbo

• Bring to the point of boiling, then lower the heat until the lowest setting.
• Allow to simmer in the oven for approximately 45 minutes Stirring occasionally.

Step6: Add Okra (Optional)

• Incorporate Okra then 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.

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Helpful Tips for Chicken and Sausage Gumbo

• It is important to be patient when it comes to roux A darker roux provides a more rich flavor.
• Make sure to use the lowest temperatures to prevent burning the flour when cooking the roux.
• Incorporate 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 at least 30 minutes following cooking. It tastes more delicious the following day!
• Serving along with Cornbread and use crusty French bread to make a truly Southern meal.

Serving Suggestions for Chicken and Sausage Gumbo

Serve this delicious gumbo with:

• White rice steamed (classic!)
• Crusty French bread or cornbread
• A refreshing southern-style colelaw

Nutritional Information

This healthy Southern food 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 You can freeze for as long as three months in a sealed container.
• Reheating Cook on the stove top at a low temperature and in the microwave.

Frequently Asked Questions (FAQs) for Chicken and Sausage Gumbo

Q1 What is what’s the main difference in Creole and Cajun Gumbo?

Creole Gumbo usually includes tomatoes and tomatoes, whereas Cajun Gumbo is not.

Q2 Can I make gumbo with okra without it?

Yes! Substitute the powder used for filing (ground leaves of sassafras) to thicken the texture instead.

Q3: What kind of sausage is the best to make Gumbo?

andouille sausage is a traditional food, however it is also possible to use smoking sausage for a different flavor.

4. How can I make my gumbo more spicy?

Include 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 this recipe from The Optimal recipes:

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  Best Chicken and Sausage Gumbo Recipe – Easy & Flavorful

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  • Author: Paula jannet

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  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.

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  Ingredients

  Scale 1x2x3x

  Main 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.

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  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.